Sushi Rice Bowl

Ingredients

• •1 cup sushi rice
• •1 1/4 cups water
• •2 tbsp rice vinegar
• •1 tbsp sugar
• •1 tsp salt
• •4 oz sashimi-grade raw fish (such as salmon or tuna)
• •2 sheets nori (seaweed), cut into strips
• •1/2 avocado, sliced
• •1/4 cup cucumber, julienned
• •Soy sauce, for serving
• •Pickled ginger, for garnish (optional)
• •Wasabi, for serving (optional)

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

2. 2

   Combine the rinsed rice and water in a pot and let it soak for 30 minutes. Then, bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is tender and water is absorbed. Turn off the heat and let it sit for another 10 minutes, covered.

4. 4

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon, being careful not to mash the grains.

5. 5

   Transfer seasoned rice to a bowl and let it cool slightly.

6. 6

   Slice the raw fish into bite-sized pieces. Prepare the avocado and cucumber by slicing them thinly.

7. 7

   To assemble, place a serving of sushi rice in a bowl. Top with sliced fish, avocado, cucumber, and nori strips. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy your sushi rice bowl!