# What You’ll 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 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 - 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
23 - Soy sauce for drizzling
24 - Pickled ginger
25 - Lime wedges
# How-To:
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.
02 - Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds in a bowl. Add diced fish, toss gently, and marinate for 10–15 minutes in the refrigerator.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions. Ensure edamame is cooked if not already prepared.
04 - Divide rice among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions on top. Garnish with nori strips, sesame seeds, and microgreens.
05 - Drizzle with spicy mayo and extra soy sauce to taste. Add pickled ginger and lime wedges if desired. Serve immediately.
