Tender salmon cubes marinated in tamari, served over seasoned sushi rice with avocado, wasabi, chili oil, and crunchy roasted peanuts.
# What You'll Need:
→ Protein
01 - 8.8 oz fresh salmon fillet, skinless, cut into bite-sized cubes
→ Marinade & Sauce
02 - 2 tablespoons tamari sauce or low-sodium soy sauce
03 - 1 teaspoon toasted sesame oil
04 - 1 teaspoon rice vinegar
05 - 1 teaspoon honey or agave syrup
→ Rice Base
06 - 7 oz cooked sushi rice, approximately 1 cup uncooked
07 - 1 tablespoon rice vinegar
08 - 1/2 teaspoon sugar
09 - Pinch of salt
→ Toppings
10 - 1 large ripe avocado, sliced
11 - 2 tablespoons roasted peanuts, roughly chopped
12 - 1 tablespoon chili oil
13 - 1 teaspoon wasabi paste
14 - 1 sheet nori, cut into strips
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tablespoon toasted sesame seeds
→ Garnish
18 - Fresh cilantro or microgreens
19 - Lime wedges
# How to Make It:
01 - In a medium mixing bowl, whisk together tamari sauce, sesame oil, rice vinegar, and honey. Add salmon cubes and toss to coat evenly. Cover and refrigerate for 10 to 15 minutes.
02 - In a separate bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix gently and keep warm.
03 - Slice avocado, chop roasted peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all components on a cutting board for efficient assembly.
04 - Divide seasoned rice evenly between two serving bowls, creating an even base.
05 - Arrange marinated salmon, avocado slices, cucumber, and spring onions over the rice base in an organized pattern.
06 - Drizzle chili oil over the bowl and dot with wasabi paste according to desired spice level.
07 - Sprinkle with roasted peanuts, sesame seeds, and nori strips. Garnish with fresh cilantro or microgreens and serve with lime wedges on the side.
