Bol de Sushi de Salmón Fácil para Entre semana

Ingredientes

• 3 1/2 cups cooked short-grain ‘sushi’ (or Jasmine Rice)
• 1/4 cup rice vinegar
• 5 teaspoons granulated sugar
• 20 ounces cooked salmon filets
• 1 cup sliced Persian cucumbers
• 1 cup shredded carrots
• 2 small ripe avocados (thinly sliced)
• 1/4 cup pickled sushi ginger
• 1 tablespoon oil
• 1/3 cup panko breadcrumbs
• A pinch of garlic salt (or regular salt is fine too)
• toppings

Preparación

1. 1

   RICE: Place the cooked rice in a large glass bowl. Combine the rice vinegar, sugar, 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.

2. 2

   PANKO CRUNCHIES: In a small nonstick skillet, heat the oil over medium heat. When warm, add the panko and stir, and cook the panko until golden and toasted, about 2 minutes. Season with garlic salt and set aside for now.

3. 3

   BOWL: Place roughly ¾ cup of prepared rice in each bowl. Place the salmon filet over the rice (I just flaked the fish before placing it over rice.) Add ¼ cup of Persian cucumbers and carrots on each bowl along with ½ of an avocado. Place 1 tablespoon of the sushi ginger in each bowl along with a tablespoon of the panko crunchies. Top with thinly shredded nori, minced jalapeños, and toasted/black sesame seeds. You can use all or just a couple of the toppings - your choice! Drizzle with prepared sriracha mayo and wasabi soy sauce!