Description
A fresh and colorful sushi salad bowl loaded with rice, salmon, avocado, crisp vegetables, seaweed, and savory sesame soy dressing.
Ingredients
Scale
- 2 salmon fillets, cooked and flaked
- 2 cups cooked rice
- 1 sliced avocado
- 1 sliced cucumber
- 1 cup shredded carrots
- 1 cup shelled edamame
- 2 seaweed sheets, sliced into strips
- 3 sliced green onions
- 1 tablespoon sesame seeds
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
Instructions
- Prepare freshly cooked rice and allow it to cool slightly while preparing the remaining ingredients.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until smooth.
- Arrange serving bowls and prepare all vegetables, salmon, and toppings neatly for assembly.
- Divide the rice evenly into serving bowls.
- Arrange salmon, avocado, cucumber, carrots, edamame, and seaweed strips neatly around the rice.
- Drizzle the dressing evenly across the bowls.
- Sprinkle sesame seeds and sliced green onions over the top.
- Serve immediately while fresh.
Notes
- Use slightly warm rice so it absorbs the dressing better.
- Add avocado right before serving to keep it fresh.
- Toast sesame seeds lightly for deeper flavor.
- Store ingredients separately for meal prep freshness.