Equipment
Ingredients
Sushi Rice Base
- 150 g sushi rice, dry, short-grain
- 200 ml water
- 20 ml rice vinegar
- 8 g granulated sugar
- 3 g kosher salt
Fish and Marinade
- 150 g sushi-grade salmon, skinless, diced
- 150 g sushi-grade tuna, diced
- 30 ml soy sauce
- 15 ml toasted sesame oil
- 15 ml mirin
Spicy Sriracha Mayonnaise
- 45 g mayonnaise, preferably kewpie
- 15 g sriracha sauce
Toppings
- 60 g edamame, shelled, thawed if frozen
- 100 g mango, peeled, diced
- 1 avocado, sliced
- 1 nori seaweed, shredded
- 5 g sesame seeds, toasted
Nutrition (per serving)
Method
Place the sushi rice in a fine mesh sieve and rinse thoroughly under cold running water until the water runs completely clear. Drain well.
Combine the rinsed rice and water in a saucepan. Bring to a boil at 100°C/212°F over medium-high heat. Immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
Transfer the cooked rice to a wide mixing bowl. Gently fold in the rice vinegar, sugar, and salt while fanning the rice to cool it down to body temperature, approximately 37°C/98°F.
In a small bowl, whisk together the mayonnaise and sriracha sauce until smooth and uniform in color. Set aside.
In a medium bowl, combine the diced sushi-grade salmon and tuna. Add the soy sauce, toasted sesame oil, and mirin. Toss gently to coat and allow the fish to marinate for 5 to 10 minutes.
Divide the seasoned sushi rice between two bowls. Arrange the marinated fish, shelled edamame, diced mango, and sliced avocado in distinct sections over the rice. Drizzle generously with the spicy sriracha mayonnaise and garnish with shredded nori seaweed and toasted sesame seeds.
Chef's Notes
- Always source fish specifically labeled as sushi-grade or sashimi-grade from a reputable fishmonger. This ensures it has been properly flash-frozen to eliminate parasites.
- For the glossiest, most authentic sushi rice, fan the rice vigorously while folding in the vinegar dressing. This rapidly cools the exterior of the grains and produces a beautiful shine.
- A small squeeze of fresh lime juice or yuzu juice over the marinated fish just before serving can add a bright, acidic note that perfectly cuts through the richness of the salmon and spicy mayonnaise.
- Keep raw fish refrigerated right up until you are ready to assemble the bowls. Warm raw fish compromises both food safety and the delicate texture of the dish.
Storage
Refrigerator: 12 hours — Must be kept refrigerated. Best consumed immediately due to raw fish.
