The Happy Sumo
Dive into the vibrant flavors of "The Happy Sumo," a fresh and nourishing sushi bowl that transforms your kitchen into a gourmet sushi bar. This recipe features tender sushi-grade salmon, fluffy seasoned sushi rice, and an array of colorful toppings, including creamy avocado, crisp cucumber, and blanched edamame. Toasted nori strips add a delightful crunch, while a soy-sesame-wasabi dressing ties everything together with bold umami notes. Topped with scallions, sesame seeds, and tangy pickled ginger, this eye-catching bowl is as satisfying to prepare as it is to eat. Perfect for sushi lovers, this quick recipe comes together in just 35 minutes, delivering restaurant-quality flavors in the comfort of your home.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 200 grams sushi-grade salmon
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1.5 teaspoons sugar
- 1 teaspoon salt
- 1 sheet nori sheet
- 1 cup edamame (shelled)
- 1 medium cucumber
- 1 medium avocado
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks scallions
- 1 tablespoon sesame seeds
- 2 tablespoons pickled ginger
- 0.5 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat on low, stirring until the sugar and salt dissolve. Pour this mixture over the cooked rice and gently fold to combine. Allow the rice to cool to room temperature.
While the rice is cooling, prepare your toppings. Slice the sushi-grade salmon into thin strips. Peel and slice the cucumber into matchsticks. Cut the avocado into thin slices. Chop the scallions finely. Toast the nori sheet over an open flame briefly, then cut into thin strips.
Blanch the shelled edamame in boiling water for 2 minutes, then drain and set aside.
In a small bowl, mix the soy sauce, sesame oil, and wasabi paste to create a savory dressing.
To assemble, divide the sushi rice evenly between two bowls. Arrange the salmon, edamame, cucumber, avocado, and nori strips on top of the rice in an aesthetically pleasing way.
Drizzle the soy sauce dressing over the top of the bowls. Garnish with scallions, sesame seeds, and pickled ginger.
Serve immediately with additional soy sauce, pickled ginger, or wasabi on the side, as desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.5 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 13.1 mcg | 66% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
