Salmon Sushi Bowl

For the sushi bowls:

• 1 1/2 cups freshly cooked short grain rice (sushi rice or short grain brown) (3/4 cup dry rice)
• 2 tbsps rice vinegar
• 1 1/2 tsps sugar (granulated white or coconut sugar)
• 1/2 tsp kosher salt
• 1 1/2 cups frozen edamame in pods
• 1/2 tsp toasted sesame oil
• 2 tsps tamari
• 1 tsp lime juice
• 6 ozs sushi grade salmon, cubed or sliced
• 1 Avocado, sliced
• 2 small radish, sliced thin
• 1/4 cucumber, sliced in quarters

For garnish:

• sesame seeds
• furikake
• nori strips
• microgreens
• tamari or soy sauce
• spicy mayo (mayonnaise mixed with sriracha)

1. Set aside the warm cooked rice in a medium sized bowl and cover. In a small saucepan, combine the vinegar, sugar and salt and stir over low heat, just until the sugar dissolves. Remove from the heat and pour over the warmed rice, stir and set aside.
2. Bring a large pot of salted water to a boil. Pour in the edamame and cook for four to five minutes, drain and set aside in a bowl.
3. Pour the sesame oil, tamari and lime juice into the bowl with the edamame and stir to combine.
4. Assemble the bowls: divide the rice into each bowl, and add the edamame, salmon, avocado, radish and cucumber.
5. Garnish with any of the options and drizzle extra tamari/soy sauce over the salmon. Finish with spicy mayo. Enjoy!