Salmon Sushi Bowl

1. 1

   Sprinkle salt on both sides of the salmon fillets and gently rub into the surface. Set aside in the refrigerator for 1 hour. Pat dry excess moisture with paper towel. (1)

   

2. 2

   To make the sushi vinegar, combine grain vinegar, granulated sugar and salt in a heat-resistant bowl. Warm in a microwave for approx. 1 minute 20 seconds at medium heat / 600 W or until it bubbles, then stir to dissolve the sugar and salt. To make the sauce, add soy sauce, granulated sugar and water to a small pan. Bring to a boil over high heat then set aside. (2) When it cools, add lemon juice and the grated zest, mix well.

   

3. 3

   Cut the salmon into 5 mm / 0.2 in. slices. (3) Cut avocado in half lengthwise, peel and cut into 8 mm / 0.3 in. slices.

   

4. 4

   Set out the salmon slices in a single layer in a prep tray and sprinkle with 3-4 T sauce. (4)

   

5. 5

   Spoon out the cooked rice divided evenly into individual bowls. For each serving: drizzle 2 t sushi vinegar over the rice or more to taste, and sprinkle with sesame seeds. Drizzle 1 t sauce evenly over each serving, cover with avocado and salmon slices (5) garnished with fresh dill. Serve with extra sauce on the side.

   

Note: Both sushi vinegar and sauce can be prepared either in microwave or on stovetop using the method above.

Recipe by Michiko Yamamoto