These bowls are as pleasing to the eye as they are to the palate! It is a very versatile recipe: you can change the fish for roasted shrimp, tofu or even chicken, and you can add mango slices or any other raw vegetable.
¾lbSashimi grade salmon or tuna, skinless and diced (340 gr)
2tbspLime juice
2tspBlack sesame seeds
Sauce
½cupMayonnaise
2tbspWater
2tspSriracha sauce
Vegetables
1cupFrozen edamame, blanched
3Lebanese cucumbers, thinly sliced
2Carrots. finely julienned
2Avocados, diced or sliced
¼cupCilantro leaves
2cups Iceberg lettuce, chopped
1cupRed cabbage, finely chopped
Rice
1
Rinse the rice under cold running water until the water runs clear. Drain well.
2
In a pot, bring the rice, water, and salt to a boil. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Remove from the heat and let rest 10 minutes, covered. Remove the cover and fluff with a fork. Let cool to room temperature.( OR follow the instructions on the package)
Fish
3
In a bowl, combine the soy sauce, sesame oil, vinegar and lime juice Add the fish and sesame seeds. Let marinate for 15 minutes.
Sauce
4
In another bowl, whisk together mayo, water and sriracha until combined. The sauce should be pourable.
Assembling bowl
5
Transfer the rice to bowls. Top with fish, vegetables, and cilantro. Pour some of the sauce over the bowls and serve the rest on the side along with lime wedges.
Ingredients
Rice
1 ½cupsSushi rice (Calrose)
1 ¾cupsWater
1tspSalt
Fish
2tbspSoy sauce
2tspToasted sesame oil
2tspRice vinegar
¾lbSashimi grade salmon or tuna, skinless and diced (340 gr)
2tbspLime juice
2tspBlack sesame seeds
Sauce
½cupMayonnaise
2tbspWater
2tspSriracha sauce
Vegetables
1cupFrozen edamame, blanched
3Lebanese cucumbers, thinly sliced
2Carrots. finely julienned
2Avocados, diced or sliced
¼cupCilantro leaves
2cups Iceberg lettuce, chopped
1cupRed cabbage, finely chopped
Directions
Rice
1
Rinse the rice under cold running water until the water runs clear. Drain well.
2
In a pot, bring the rice, water, and salt to a boil. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Remove from the heat and let rest 10 minutes, covered. Remove the cover and fluff with a fork. Let cool to room temperature.( OR follow the instructions on the package)
Fish
3
In a bowl, combine the soy sauce, sesame oil, vinegar and lime juice Add the fish and sesame seeds. Let marinate for 15 minutes.
Sauce
4
In another bowl, whisk together mayo, water and sriracha until combined. The sauce should be pourable.
Assembling bowl
5
Transfer the rice to bowls. Top with fish, vegetables, and cilantro. Pour some of the sauce over the bowls and serve the rest on the side along with lime wedges.
