# What You'll Need:
→ Fish & Marinade
01 - 14 oz sushi-grade salmon or tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp grated fresh ginger
07 - 1 tsp sesame seeds
→ Rice
08 - 11 oz sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tbsp rice vinegar
11 - 1 tbsp sugar
12 - ½ tsp salt
→ Vegetables & Toppings
13 - 1 ripe avocado, sliced
14 - 1 medium cucumber, thinly sliced
15 - 2 medium carrots, julienned
16 - 3.5 oz edamame beans, shelled and cooked
17 - 4 radishes, thinly sliced
18 - 2 spring onions, thinly sliced
19 - 1 sheet nori, cut into thin strips
20 - 1 tbsp toasted sesame seeds
21 - Microgreens or sprouts
→ Sauces & Extras
22 - 4 tbsp spicy mayo
23 - Soy sauce, for drizzling
24 - Pickled ginger
25 - Lime wedges
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes. Stir in rice vinegar, sugar, and salt. Allow to cool slightly.
02 - Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds in a bowl. Add diced fish, toss gently to coat, and refrigerate for 10-15 minutes to marinate.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions. Ensure edamame is fully cooked if using frozen. Set all prepared vegetables aside for assembly.
04 - Divide seasoned rice among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions artistically on top of the rice. Garnish with nori strips, sesame seeds, and microgreens.
05 - Drizzle spicy mayo and additional soy sauce over each bowl according to taste. Add pickled ginger and lime wedges as desired. Serve immediately while fish is fresh and rice is slightly warm.
