Salmon Sushi Bowls

Ingredients

1/4 cup Rice vinegar

2 tbsp Granulated sugar

1/4 tsp Salt

1 cup grated Carrots (or matchstick)

1/2 cup Basmati rice, dry (or rice of choice)

2 fillet (100g) Atlantic salmon, wild

1/4 tsp Salt

1/4 tsp Chili powder

2 tbsp Unagi sauce (Eel sauce, plus extra for serving; optional)

1/2 cucumber(s) Cucumber (English; large, cut in half then sliced)

1/2 avocado(s) Avocado (diced or sliced)

1/4 cup Mayonnaise

1 tbsp Sriracha

1/2 tsp Sesame oil

1 tsp Sesame seeds (toasted; optional)

1/4 cup Green onion (chopped; optional)

1 sheet Seaweed, nori (torn apart)

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with tinfoil.

2. In a medium bowl whisk together rice vinegar, sugar, and salt. Add in carrots and allow them to soak for 15 minutes.

3. Rinse the rice under lukewarm water until the water runs clear. Add rice to a saucepan and cook according to package instructions.

4. While the rice is cooking, season the salmon fillets with salt and chili powder and brush each side with the eel (unagi) sauce. 

5. Place the salmon fillets on the baking sheet and bake for 7 minutes or until the salmon is fully cooked (140 degrees F).

6. While everything is cooking, cut up the cucumber and avocado and prepare the spicy mayo, by whisking together the mayo, Sriracha, and sesame oil in a small bowl.

7. When the rice has finished cooking, remove the lid and place a strainer over the pot of rice. Pour the carrot and vinegar mixture into the strainer, allowing the liquid to fall into the rice. Place the carrots back into the bowl, and set them aside. Stir the vinegar mixture into the rice.  

8. To assemble, place the rice in the bottom of a bowl and arrange the pickled carrots, sliced cucumbers, and avocado around the outer edge of the bowl. Place the salmon fillet in the middle of the bowl, sprinkle with sesame seeds, green onion, and nori pieces, and drizzle with spicy mayo and extra eel sauce, if desired.