• 1 pound, cubed Sushi-grade salmon
• 1/4 cup Soy sauce
• 2 tablespoons Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Sriracha
• 2 Green onions (sliced)
• 3 cups Sushi rice (cooked)
• 1 cup Cucumber (diced)
• 1 cup Edamame (shelled)
• 2 Avocado (sliced)
• 1 cup Seaweed salad
• 2 tablespoons Sesame seeds
• for serving Pickled ginger

For informational and journaling purposes only. Results are estimates based on published nutrition databases and may not match your specific food.

1. 1

   IMPORTANT: Use only sushi-grade salmon that has been properly frozen to kill parasites. Ask your fishmonger.

2. 2

   Cut salmon into 1/2-inch cubes. Keep very cold.

3. 3

   In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha.

4. 4

   Add salmon cubes and sliced green onions to the marinade. Gently toss to coat.

5. 5

   Refrigerate marinated salmon for 10-15 minutes (not longer—the acid will cook it).

6. 6

   While salmon marinates, prepare toppings: dice cucumber, cook edamame, slice avocado.

7. 7

   Divide cooked sushi rice among 4 bowls.

8. 8

   Top each bowl with marinated salmon, cucumber, edamame, avocado, and seaweed salad.

9. 9

   Sprinkle with sesame seeds. Serve with pickled ginger on the side.

10. 10

    Drizzle with extra sauce if desired.