Ingredients
Scale
- 1 cup short-grain sushi rice
- 4 oz sushi-grade salmon or tuna
- 1 ripe avocado
- 1/2 cucumber
- 1 medium carrot
- 2 sheets nori, cut into strips
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame seeds
- 2 tbsp pickled ginger
- Wasabi (optional)
Instructions
- Rinse the sushi rice under cold water until clear. Cook according to package instructions with slightly less water for a sticky texture.
- While the rice cooks, slice the fish into bite-sized pieces.
- Dice or thinly slice the avocado and cucumber, then shred the carrot.
- In serving bowls, layer warm sushi rice at the bottom. Arrange sliced fish and vegetables on top.
- Drizzle soy sauce over each bowl and sprinkle with sesame seeds and nori strips. Serve with pickled ginger and wasabi if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg