Tender salmon and creamy avocado over seasoned rice with zesty wasabi, tamari sauce, and crunchy peanuts.
# What You'll Need:
→ Protein
01 - 8.8 oz fresh salmon fillet, skinless, cut into bite-sized cubes
→ Marinade & Sauce
02 - 2 tablespoons tamari sauce or low-sodium soy sauce
03 - 1 teaspoon toasted sesame oil
04 - 1 teaspoon rice vinegar
05 - 1 teaspoon honey or agave syrup
→ Rice Base
06 - 7 oz cooked sushi rice, about 1 cup uncooked
07 - 1 tablespoon rice vinegar
08 - 1/2 teaspoon sugar
09 - Pinch of salt
→ Toppings
10 - 1 large ripe avocado, sliced
11 - 2 tablespoons roasted peanuts, roughly chopped
12 - 1 tablespoon chili oil, adjusted to taste
13 - 1 teaspoon wasabi paste, adjusted to taste
14 - 1 sheet nori, cut into strips, optional
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tablespoon toasted sesame seeds
→ Garnish
18 - Fresh cilantro or microgreens, optional
19 - Lime wedges, optional
# Directions:
01 - In a medium bowl, whisk together tamari, sesame oil, rice vinegar, and honey. Add salmon cubes and toss to coat evenly. Cover and marinate in the refrigerator for 10 to 15 minutes.
02 - In a separate bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix gently and keep warm.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all components for assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating an even base layer.
05 - Layer marinated salmon, avocado slices, cucumber, and spring onions over the rice base.
06 - Drizzle chili oil and add dots of wasabi paste across the bowl. Sprinkle roasted peanuts, sesame seeds, and nori strips. Garnish with cilantro or microgreens and serve with lime wedges.
