Japanese Salmon Bowl with Soy and Avocado
Prep time: 25 minServes: 4
Pairs with
A clean, elegant bowl wants a wine that doesn't intrude — sparkling or a crisp white with minerality that complements the salmon's silkiness.
Ingredients
- 400g salmon (sashimi-grade), cubed
- 400g rice (sushi rice)
- Rice vinegar, sugar, salt for sushi rice
- 2 avocados, sliced
- 1 cucumber, thinly sliced
- Edamame
- Soy sauce
- Sriracha mayo
- Pickled ginger
- Nori, in strips
- Sesame seeds
Method
- 11. Cook the sushi rice, mix with rice vinegar, sugar and salt while warm. Allow to cool.
- 22. Cut the salmon into even cubes.
- 33. Divide rice into bowls. Arrange salmon, avocado, cucumber and edamame on top.
- 44. Drizzle with soy sauce and sriracha mayo.
- 55. Top with pickled ginger, nori strips and sesame seeds.