Chirashi-Style Bowl with Seasoned Sushi Rice, Smoked Salmon, Avocado, and Nori

Vinegared short-grain rice cradles smoked salmon, creamy avocado, and torn nori in a bright chirashi-style bowl. It echoes Hand-Pressed by the Canal, where Edo stalls along the waterways hurried seasoned rice to a city that ate away from the hearth.

Serves 2

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 6g fiber

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Ingredients

• 1.5 cups short-grain rice
• 2 cups water
• 3 tbsp rice vinegar
• 2 tsp sugar
• 0.75 tsp salt
• 6 oz smoked salmon
• 1 ripe avocado
• 2 nori sheets
• 0.5 medium cucumber
• 2 tbsp soy sauce
• 2 tbsp pickled ginger

Instructions

1. 1Rinse and cook the short-grain rice with water until fully steamed and tender.
2. 2Combine rice vinegar, sugar, and salt then fold the mixture into the warm rice and let cool slightly.
3. 3Cut the smoked salmon into bite-size strips, thinly slice the avocado and cucumber, and tear the nori into small pieces.
4. 4Divide the seasoned sushi rice between two bowls, arrange the salmon, avocado, cucumber, nori, and pickled ginger on top, then drizzle lightly with soy sauce before serving.