Ingredients
Pickled Cucumber
- ½ cucumber, thinly sliced
- ½ cup rice vinegar
- ½ cup water
- 1 teaspoon raw brown sugar
- ¼ tablespoon sea salt or 2 tablespoons soy sauce
Rice
- ½ cup brown sushi rice or white sushi rice
- ¾ cup water
- ¼ teaspoon salt
- ½ teaspoon brown sugar
- 1 tablespoon rice vinegar
Salmon
- 7 oz sushi-grade wild salmon, diced into ¾ inch cubes
- 1/8 cup soy sauce
- 2 tablespoon water
- 1 tablespoon rice vinegar
- ½ teaspoon freshly grated ginger
- 1/8 teaspoon Sriracha or chili flakes or chili powder
Vegetables
- 6-8 radishes, sliced
- ½ cup edamame, defrosted
- ⅓ cup shredded red cabbage
- ½ cup carrot ribbons
- ½ mango, diced
- 1 avocado, sliced
Toppings
- Sesame seeds
- Fresh chili peppers
- Soy sauce
- Cilantro leaves
- Spring onions
Instructions
- Pickle the cucumber: Wash and thinly slice the cucumber. In a small bowl or jar, mix rice vinegar, water, brown sugar, and soy sauce or sea salt. Add cucumber slices and let them rest while you prepare other components.
- Cook the rice: Rinse the rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook about 15 minutes or according to rice package instructions. Mix brown sugar and rice vinegar in a small bowl and stir into cooked rice off the heat. Cover and let rice rest for 10 minutes.
- Prepare salmon dressing: Cut salmon into small ¾ inch cubes. In a bowl, whisk soy sauce, rice vinegar, grated ginger, water, and sriracha. Add salmon and toss to coat. Set aside and do not marinate for more than 1 hour.
- Prepare vegetables: Slice radishes, shred red cabbage, create carrot ribbons, dice mango, slice avocado. Rinse edamame under warm water to defrost. Optionally, use a spicy edamame recipe for added heat.
- Assemble the bowl: Once rice cools slightly, divide it between bowls. Layer with dressed salmon and assorted vegetables. Top with sesame seeds, fresh chili peppers, cilantro, spring onions, and extra soy sauce as desired. Serve immediately.
Notes
- You can prep all elements ahead and quickly assemble the bowl in under 10 minutes. Marinate salmon last.
- If short on time, skip pickling cucumber and use fresh slices instead.
- Use your preferred rice or substitute with rice noodles, quinoa, cauliflower rice, or spiralized veggies for low-carb versions.
- Replace vegetables and fruit with alternatives like zucchini, beetroot, spinach, sweet potatoes, watermelon, pineapple, or pomegranate seeds.
- For sauce, soy works well, but tamari, sriracha, or vegan fish sauce are great umami options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Low Fat
