Ingredients
Scale
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar & salt
- 6 oz fresh sushi-grade salmon, cubed
- 1 medium avocado, sliced
- ½ cup shelled edamame, cooked & chilled
- ½ cup shredded cucumber
- 2 tbsp masago (capelin roe)
- 2 tbsp toasted sesame seeds
- 1 tbsp eel sauce (or sub teriyaki)
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- Fresh microgreens for garnish
Instructions
- Cook sushi rice according to package instructions. Once hot, stir in rice vinegar, sugar, and salt. Let cool slightly.
- While rice cooks, cube salmon, slice avocado, and shred cucumber.
- Divide rice into meal prep containers or bowls.
- Top each serving with salmon, avocado, edamame, cucumber, masago, and sesame seeds.
- Drizzle with eel sauce and soy sauce mixture (1:1 ratio).
- Stir gently before eating or enjoy layered. Garnish with microgreens.
Notes
- For vegan version, swap salmon for marinated tofu or tempeh & use vegan eel sauce.
- Use pre-cooked rice for even faster prep—the dish still tastes great warm or chilled.
- Sushi-grade fish must be labeled for raw consumption; if unsure, lightly sear or cook the salmon.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: No-Cook Assembly
- Cuisine: Japanese-inspired
- Diet: High Protein, Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 55 mg
