Gluten-Free Sushi Bowl

Ingredients

• 2 cups Sushi Rice
• 1/4 cup Rice Vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• about 450 g Salmon
• 2 medium Avocado
• 1 medium Cucumber
• 1 medium Carrot
• 1 cup Edamame
• 4 sheets Nori Seaweed
• 1/4 cup Soy Sauce (Tamari)
• 1 tablespoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 2 cups of sushi rice and 2 cups of water in a medium 3-quart saucepan. Bring the water to a rolling boil over high heat (100°C / 100°C), then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat, keeping it covered, and let the rice stand undisturbed for 10 minutes to finish steaming.
2. 2While the rice cooks, in a small bowl, whisk together the 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Continue whisking until both the sugar and salt are completely dissolved, creating a clear liquid.
3. 3Transfer the cooked sushi rice from the saucepan to a large, shallow bowl. Gently pour the prepared vinegar mixture over the rice and use a spatula or wooden spoon to fold it in, distributing the seasoning evenly without mashing the grains. Allow the seasoned rice to cool completely to room temperature, which helps it achieve the desired sushi texture.
4. 4On a clean cutting board, cut the about 450 g salmon into 2.54 cm cubes. Carefully peel and pit the 2 medium avocados, then cut their flesh into 2.54 cm cubes. Peel the 1 medium cucumber and cut it into 2.54 cm cubes. Finally, peel the 1 medium carrot and cut it into 1.27 cm cubes.
5. 5Bring a small 1-quart saucepan of water to a rolling boil over high heat (100°C / 100°C). Add the 1 cup edamame and cook for 3-5 minutes, until the edamame is tender-crisp. Carefully drain the edamame using a colander. Using kitchen shears or a sharp knife, cut the 4 sheets of nori seaweed into 1.27 cm wide strips.
6. 6Divide the cooled, seasoned sushi rice evenly among 4 individual serving bowls. Artfully arrange the salmon cubes, avocado cubes, cucumber cubes, carrot cubes, cooked edamame, and nori seaweed strips over the rice in each bowl. Drizzle each bowl with 1 tablespoon of the 1/4 cup soy sauce (tamari) and sprinkle with 1/4 tablespoon of the 1 tablespoon sesame seeds before serving.

Substitutions

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