# What You Need:
→ 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 - 1.5 cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tbsp rice vinegar
11 - 1 tbsp sugar
12 - 0.5 tsp salt
→ Vegetables & Toppings
13 - 1 ripe avocado, sliced
14 - 1 medium cucumber, thinly sliced
15 - 2 medium carrots, julienned
16 - 3.5 oz edamame beans, shelled and 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
→ Sauces & Extras
22 - 4 tbsp spicy mayo (mayonnaise mixed with sriracha)
23 - Soy sauce for drizzling
24 - Pickled ginger
25 - Lime wedges
# Step-by-Step Guide:
01 - Rinse rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes. Stir in rice vinegar, sugar, and salt. Cool slightly before assembling.
02 - Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds in a bowl. Add diced fish and toss gently to coat. Marinate in the refrigerator for 10-15 minutes, turning once halfway through.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions into thin, uniform pieces. Ensure edamame is fully cooked and shelled. Cut nori sheet into thin strips for garnish.
04 - Divide cooled sushi rice among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions in sections over the rice. Top with nori strips, sesame seeds, and microgreens.
05 - Drizzle spicy mayo and extra soy sauce over each bowl. Add pickled ginger and lime wedges on the side. Serve immediately while fish is fresh and rice retains ideal texture.
