Bol de sushi con salmón picante y salsa cremosa

Ingredientes

• 1.5 cups Japanese short-grain rice (sushi rice)
• 2 cups cold water
• 1/4 cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1.5 lbs sushi-grade salmon fillet, skin removed
• 1/4 cup Japanese mayonnaise (Kewpie)
• 2-3 tablespoons Sriracha, to taste
• 1 tablespoon soy sauce, low sodium
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 1 large avocado, sliced or cubed
• 1 cup Persian cucumber, thinly sliced or diced
• 1/2 cup shelled edamame, cooked
• Toasted sesame seeds, for garnish
• Shredded nori (roasted seaweed), for garnish

Preparación

1. 1

   Rinse the sushi rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 cups of water in a saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   While the rice stands, whisk together the rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a large non-metallic bowl, drizzle with the vinegar mixture, and gently fold with a spatula until glossy and slightly cooled.

3. 3

   Pat the salmon fillet dry and, using a sharp knife, cut it into 1/2-inch cubes. Place in a medium bowl.

4. 4

   In a separate small bowl, whisk together the Japanese mayonnaise, Sriracha, soy sauce, and toasted sesame oil until smooth. Pour the sauce over the cubed salmon.

5. 5

   Add the sliced scallions to the salmon bowl and gently fold everything together until the salmon is evenly coated. Be careful not to mash the fish.

6. 6

   Divide the seasoned sushi rice among four bowls. Top with the spicy salmon mixture. Arrange the sliced avocado, cucumber, and edamame around the salmon.

7. 7

   Garnish with toasted sesame seeds and shredded nori. Serve immediately.