Chirashi-Style Bowls with Cucumber, Avocado, and Quick-Vinegar Rice

Soy-kissed salmon strips crown quick-vinegar rice with cool cucumber and creamy avocado in a bright chirashi-style bowl. It echoes Bay Fish, Bare Hands, when Edo waterfront stalls beat the clock with speed and a splash of vinegar.

Serves 2

Estimate for one serving

• 900 cal
• 16g protein
• 50g carbs
• 10.5g fat
• 6g fiber

Every recipe here is free to read.

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 medium cucumber
• 1 ripe avocado
• 2 tbsp soy sauce
• 1 tsp wasabi paste

Instructions

1. 1Rinse short-grain rice and cook with the measured water; when finished, gently fold in the mixture of rice vinegar, sugar, and salt.
2. 2Slice the salmon into thin strips, place in a bowl, and toss with half the soy sauce; let sit 5 minutes.
3. 3Thinly slice the cucumber and dice the avocado; arrange both over the seasoned rice in serving bowls.
4. 4Top with the marinated salmon, a small dab of wasabi, and a final drizzle of remaining soy sauce; serve at room temperature.