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Ingredients
• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 8 ounces sashimi-grade fish (salmon, tuna, etc.)
• 1 cup shelled and cooked edamame
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1 tablespoon soy sauce
• 1/2 teaspoon wasabi paste
• 1 teaspoon lemon juice
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
- Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
- Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender.
- While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl and microwave for about 30 seconds until sugar dissolves.
- Transfer the cooked rice to a large bowl and let it cool slightly. Then, gently fold in the vinegar mixture until well combined. Allow the seasoned rice to cool to room temperature.
- Cut the sashimi-grade fish into bite-sized pieces.
- In a small bowl, whisk together soy sauce, wasabi paste, lemon juice, and sesame oil to make the dressing.
- Assemble the sushi bowls by placing a bed of sushi rice at the bottom.
- Top the rice with sashimi-grade fish, edamame, sliced avocado, and cucumber.
- Drizzle the soy-wasabi dressing over each bowl.
- Garnish with toasted sesame seeds before serving.
Q1: Can I use a different type of rice if I don't have sushi rice?
A1: Sushi rice is preferred for its sticky texture and flavor, which is essential for this dish. However, if necessary, you can use short-grain rice as a substitute. Keep in mind that the result may not be as authentic and the texture may vary.
Q2: What can I use as an alternative if I don't have sashimi-grade fish?
A2: If sashimi-grade fish is not available, you can opt for cooked seafood such as shrimp, crab, or canned tuna for safety. Alternatively, for a vegetarian option, you can include tofu or cooked egg as a protein source.
Q3: How can I adjust the wasabi dressing if I'm sensitive to spice?
A3: If you're sensitive to spice, start by using less wasabi paste in the dressing, and then adjust to taste. You can also mix the wasabi with more soy sauce and lemon juice to further dilute the spiciness while maintaining flavor.
