Ingredients
Method
Prepare the Seasoned Sushi Rice
- Rinse 300g sushi rice under cold water 4–6 times, until the water runs almost clear. Combine the rinsed rice with 480ml water in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Transfer the rice to a large bowl and gently fold in 45ml rice vinegar, 15g sugar, and 7g salt while still warm. Spread on a baking sheet to cool to room temperature, fanning occasionally.
Marinate the Salmon
- In a medium bowl, whisk together 40ml soy sauce, 15ml sesame oil, 20g honey, and 10g grated fresh ginger. Cut 600g fresh salmon fillet into 2cm cubes, removing any pin bones. Toss salmon cubes in marinade and let sit for 10 minutes while preparing other components.
Prepare the Vegetables and Toppings
- Peel and dice 200g cucumber into small cubes. Halve and pit 2 ripe avocados (approximately 300g total flesh), then slice thinly. Thaw 200g frozen shelled edamame in hot water for 3 minutes, then drain. Slice 4 sheets of nori into thin strips using kitchen scissors. Prepare 40g pickled ginger and set aside.
Make the Spicy Mayo
- Whisk together 80g Japanese mayonnaise, 20g sriracha, and 5ml lime juice until smooth. Transfer to a squeeze bottle or small bowl for drizzling. Toast 30g white sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden.
Sear the Salmon
- Heat 15ml neutral oil in a large non-stick skillet or wok over high heat until shimmering. Remove salmon from marinade, shaking off excess. Sear the salmon cubes in a single layer for 90 seconds on the first side (the side touching the pan), then flip once and sear for 90 seconds on the second side. Do not sear the remaining sides — the goal is a caramelized exterior with a medium-rare center. Work in batches if necessary to avoid overcrowding. Remove from heat immediately to prevent overcooking.
Assemble the Bowls
- Divide seasoned sushi rice among 4 large bowls (about 250g cooked rice per bowl). Arrange seared spicy salmon, sliced avocado, cucumber, and edamame in separate sections on top of rice. Garnish with nori strips, pickled ginger, toasted sesame seeds, and drizzle generously with spicy mayo. Serve immediately while salmon is still warm.
Notes
- For best results, use sushi-grade salmon from a reputable fishmonger. If concerned about eating partially raw fish, cook the salmon cubes for 2-3 minutes per side until fully cooked through, though this will yield a firmer texture. The residual heat will continue cooking the salmon slightly after removing from pan.
- Sushi rice can be prepared up to 2 hours ahead and kept covered at room temperature. Do not refrigerate as this will make it hard and dry. The spicy mayo can be made 3 days in advance and stored in the refrigerator. Other components should be prepared fresh for optimal texture and food safety.
- Customize your bowl with additional toppings such as shredded carrots, sliced radishes, tobiko (flying fish roe), or wakame seaweed salad. For a milder version, reduce the sriracha in both the salmon marinade and spicy mayo, or substitute with a sweet chili sauce for a different flavor profile.