Sushi Tuna and Salmon Bowl

I love rice bowls and I feel they can be healthy clean eating.  Where I live there are a lot of Asian Markets, where I can pick up fresh sushi grade Tuna or Salmon.  Also, Wegman’s and Whole Foods carry sushi grade fish.

Total Time 1 hour 30 minutes

4 servings

Ingredients for Rice

• 1 1/2 cups short grain white rice

Vinegar sugar mixture

• 4 tablespoons rice vinegar

• 3 tablespoons sugar

• 1 teaspoon salt

• 2 tablespoons mirin

I cook my rice in the microwave.  Place rice plus 3 cups of water in corning ware glass bowl with glass lid.  Microwave 15 minutes on high. Keep in mind it needs to be large enough for rice to expand. Or cook on stovetop according to package instructions.  Cook and cool 30 minutes before ready to serve.

In the meantime, combine rice vinegar through mirin in small bowl; set aside.

• 1 lb sushi grade salmon or tuna

• 2 green onions, sliced

• ½ cup thinly sliced Asian radish

• 1 carrot, shaved thinly

• nori

• sesame seeds

• ½ cup shelled edamame

• avocado, sliced

• sesame oil

• unagi sauce

• soy sauce

• siracha

Instructions

1. After rice has cooked and cooled. Reserve 2 tablespoons of the above vinegar sugar mixture and pour the remainder over the rice. Fluff with a fork.

2. Thinly slice the tuna or salmon and drizzle the 2 tablespoons of the vinegar sugar mixture over the fish.

3. Assemble the bowls; scoop rice among 4 bowls and divide fish amongst the 4 bowls. Add toppings as desired.

4. Experiment.