I measured nothing. We’re gonna have to just live with that. But I promise, it’s okay. This is art, not science.
What you’ll need:
Can of salmon (or any fresh or canned fish or protein you want)
Toasted Sesame Oil
Any other toppings or fixins you like- I had this two days in a row and used things I had on hand like micro cilantro, #alltpickledredonion , avocado, and @yellowbirdsauce jalapeño hot sauce. How o wish I’d made some@pickled ginger…
Cook your rice
While that cooks prepare everything else:
Heat up about 2 Tbsp sesame oil, 2 Tbsp coconut aminos, 1 tsp rice vinegar, and a generous pinch of salt. Simmer to thicken a few minutes.
While that’s thickening:
Dice your cucumber and drizzle rice vinegar over it to coat, add as much sesame seed as you like, and a good pinch of salt. Mix to combine.
To turn your rice into more of a sushi rice: Whisk up a little rice vinegar, tiny bit of honey, and a little salt. Pour that over your cooked rice and stir to combine.
Drain your canned salmon
Build your bowl! Drizzle that sauce you thickened allllll over your salmon. Top your rice and avocado with PLENTY of Furikake, if you’re obsessed like I am. Plus it’s beautiful. Grab a piece of seaweed and fill with whatever you want and enjoy 🤍