- 3 ½ cups chilled cooked short-grain or jasmine rice
- ¼ cup rice vinegar
- 12 ounces smoked salmon, flaked
- 1 cup sliced Persian cucumbers
- 1 cup coarsely shredded carrots
- 2 small ripe avocados, thinly sliced
- 5-6 small radishes, thinly sliced
- 2-3 green onions, chopped
- Fried red onions
- Sriracha mayo
- Wasabi
- Furikake
For the rice, place the cooked rice in a large glass bowl. Combine the rice vinegar and ½ teaspoon kosher salt in a small bowl. Heat the mixture for 20-30 seconds in the microwave and stir until the sugar and salt dissolve. Pour this mixture over the rice and use a rice paddle to combine. Allow the rice to sit for a few minutes while you prepare the remaining ingredients - flaking, slicing, shredding, and chopping as needed.
Place roughly ¾ cup of the prepared rice into each serving bowl. Place the flaked smoked salmon over the rice. Add ¼ cup of the cucumbers and carrots on each bowl along with ½ of an avocado. Place thinly sliced radishes on top of the rice as well and sprinkle everything with chopped green onions. Top with the fried red onions, sriracha mayo, wasabi, and furikake before serving.
Notes: Sriracha mayo, fried red onions, wasabi, and furikake can all be acquired from an Asian market. To make your own sriracha mayo, you can combine ½ cup mayonnaise, 1 -4 tablespoons of sriracha (adjust to your tastes), 1 teaspoon sugar, and 1 teaspoon low sodium soy sauce. Taste and adjust as desired.
- Yields: 4 servings
- Preparation Time: 20 minutes