Lunch Break Episode 50: Tuna & Salmon California Bowls | recteq

Rinse sushi rice under cold water until the water runs clear.

Combine rinsed rice and water in a rice cooker and cook according to manufacturer's instructions.

In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved.

Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture.

Cover the rice with a damp cloth and let it cool to room temperature.

Slice fresh tuna and salmon into bite-sized pieces.

Prepare vegetables by slicing avocado, cucumber, and carrots into thin strips.

In serving bowls, layer a scoop of sushi rice as the base.

Arrange slices of tuna and salmon on top of the rice.

Add avocado, cucumber, carrots, and edamame around the fish.

Sprinkle sesame seeds over the top for garnish.

Serve with nori sheets, soy sauce, wasabi, and pickled ginger on the side.

Enjoy your California bowls fresh and chilled.

Equipment Needed

Spice Level:

Dietary

Allergens