Weeknight Chirashi Bowl with Cucumber

Seasoned short-grain rice cradles soy-glossed salmon cubes and cool cucumber, finished with sesame, nori, and pickled ginger. It echoes Warm Rice, Cold Slice, when Edo night stalls steadied vinegared rice so working men could eat bay fish standing up.

Serves 2

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 3g 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
• 8 oz salmon fillet
• 1 English cucumber
• 3 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• 2 tbsp pickled ginger
• 2 nori sheets

Instructions

1. 1Rinse and cook the short-grain rice with the measured water. Mix rice vinegar, sugar, and salt then fold into the warm rice.
2. 2Slice the salmon into ½-inch cubes and toss gently with soy sauce. Thinly slice the cucumber and sprinkle lightly with salt.
3. 3Divide the seasoned rice between two bowls. Arrange the salmon cubes and cucumber slices neatly on top.
4. 4Garnish with toasted sesame seeds, slivered nori, and a small pile of pickled ginger. Serve with remaining soy sauce on the side for dipping.