Vibrant Fish Rice Bowl (Printable Version)

Colorful bowl with marinated fish, creamy avocado, fresh veggies, and zesty sauces for a light meal.

# Ingredient List:

→ Fish & Marinade

01 - 14 oz sushi-grade salmon or tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp grated fresh ginger
07 - 1 tsp sesame seeds

→ Rice

08 - 1 ½ cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tbsp rice vinegar
11 - 1 tbsp sugar
12 - ½ tsp salt

→ Vegetables & Toppings

13 - 1 ripe avocado, sliced
14 - 1 medium cucumber, thinly sliced
15 - 2 medium carrots, julienned
16 - ¾ cup shelled edamame beans, cooked
17 - 4 radishes, thinly sliced
18 - 2 spring onions, thinly sliced
19 - 1 sheet nori, cut into thin strips
20 - 1 tbsp toasted sesame seeds
21 - Microgreens or sprouts (optional)

→ Sauces & Extras

22 - 4 tbsp spicy mayo (4 tbsp mayonnaise mixed with 1-2 tsp sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)

# Steps:

01 - Rinse rice under cold water until water runs clear. Combine rice with water in a medium saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Stir in rice vinegar, sugar, and salt. Allow to cool slightly.
02 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds. Add diced fish, toss gently, and marinate in the refrigerator for 10 to 15 minutes.
03 - Slice avocado, cucumber, radishes, and spring onions. Julienne the carrots. Cook edamame beans if not already prepared.
04 - Divide cooked rice evenly among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions atop the rice. Garnish with nori strips, toasted sesame seeds, and microgreens if using.
05 - Drizzle each bowl with spicy mayo and additional soy sauce to taste. Add pickled ginger and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so you can feel restaurant-quality without the wait or the bill.
  • Every element is customizable—swap vegetables, use tuna instead of salmon, go vegetarian without changing the soul of the dish.
  • It's the kind of meal that looks fancy when you set it down but feels completely approachable to make.
02 -
  • The rice temperature matters—if it's still hot when you assemble, it'll start warming the fish and making everything mushy, so give it 5 minutes to cool slightly while you prep toppings.
  • Buy your fish from somewhere trustworthy and ask specifically for sushi-grade; it's been handled differently and frozen at temperatures that make it safe to eat raw.
  • Nori gets soggy if you add it too early, so cut it, place it on the plate, and serve immediately—this is the one thing you can't prep ahead.
03 -
  • Don't rinse your rice in hot water or you'll start cooking it prematurely—cold water only, and rinse it longer than you think you need to.
  • If sushi-grade fish isn't available where you shop, ask your fishmonger when the next shipment comes in or consider ordering online from a trusted source; it's worth the planning.
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