Japan · Fish · No. 321
Chirashi-Style Salmon Rice Bowl
A single portion of Japanese cooking, ready in 25 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Use fish sold for eating raw, or fish that has been frozen first (check the label).
- 2
Cook the sushi rice according to the packet instructions.
- 3
While still warm, stir the rice vinegar and sugar through the rice, then leave to cool slightly.
- 4
Cook the edamame in boiling water for 2–3 minutes, then drain.
- 5
Spoon the rice into a bowl and arrange the salmon, cucumber, avocado and edamame on top.
- 6
Season to taste, then scatter with pickled ginger and shredded nori, and serve with soy sauce for drizzling.
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