Ingredients
Scale
- 1 lb sashimi-grade salmon
- 2 green onions , thinly sliced and separated
- 4 cups cooked white rice (or brown rice, or sushi rice)
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons sesame oil
- 2 cloves garlic , finely grated
- 2 teaspoons finely grated ginger
- 1/2 teaspoon salt
- 1 cup edamame , cooked (optional)
- 2 cups salad greens (or coleslaw mix, or sliced purple cabbage)
- 1 large avocado , cubed (highly recommended)
- furikake (or toasted sesame seeds) (optional)
Instructions
- Remove the skin from the salmon and check for bones, using tweezers to remove any.
- Cut the salmon into 1/2-inch cubes and place them in a medium-sized bowl.
- In a small bowl, mix the sauce ingredients together thoroughly.
- Add the sliced green onions to the bowl with the salmon and pour in half of the sauce.
- Gently mix the salmon with a rubber spatula until well coated in the sauce. Adjust with more sauce to taste if desired.
Notes
For optimal flavors, use fresh sashimi-grade salmon.
Feel free to customize with additional toppings like seaweed or radishes.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.