Cubes of raw fish (salmon or tuna) briefly marinated in soy sauce and sesame oil, over chilled sushi rice in a bowl, with avocado, cucumber and edamame, topped with sesame seeds, green onion and nori.
In a small bowl, whisk the lemon juice, soy sauce and sesame oil until smooth.
Bowl
To assemble
2
Cook the rice and let it cool.
StovePot
3
Cut the salmon into small cubes.
KnifeCutting board
4
Marinate the salmon in the sauce.
Bowl
💡Marinate the fish only just before serving: soy sauce and lemon dry it out and change its raw texture if it sits in them too long.
5
Divide the rice among bowls.
Serving bowl
464calories
22 gprotein
74 gcarbs
7 gfat
● protein 20%● carbs 66%● fat 15%
Per serving (188 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Sushi rice: measured in cup in this recipe: 1 cup = 59 g · 358 kcal per 100 g · More about Sushi rice →
Salmon: measured in pieces: one ≈ 170 g · 127 kcal per 100 g · More about Salmon →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Serving bowl· Also works: Bowl (None)
By the steps, as the recipe is built now: another version or addition can change the list.
