Salmon and Rice Sushi Bowl

A deconstructed version of sushi: rice seasoned with vinegar, salmon marinated in soy sauce, and edamame. No rolling required. Fresh and high in omega-3s.

Ingredients

• ½ cups sushi rice
• 100 grams salmon fillets
• ¼ cup shelled edamame
• cucumber, al gusto
• avocado, al gusto
• 1 tablespoons rice vinegar
• 1 tablespoons low-sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon grated ginger
• ½ tablespoons sesame seeds

Directions

1. Prepare gohan rice: wash until excess starch is removed, cook over low heat for 15 min and let rest. Season with rice vinegar and salt using the folding technique.
2. Marinate the salmon in a mixture of soy sauce, honey, and ginger for 15 minutes for flavor infusion.
3. Bake at 400°F for 12 minutes until cooked through. Once cool, flake or chop with a fork.
4. Blanch edamame in salted water for 3 minutes and shock in an ice bath.
5. Perform mise en place for vegetables: cucumber in half-moons and avocado sliced at the time of service.
6. Store components separately in airtight containers to preserve textures.
7. Assemble the bowl by integrating the components in a balanced way.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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