High Fructose Corn Syrup Free Miso-Ginger Salmon Sushi Bowl with Tomato-Cucumber Salad
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups sushi rice (short-grain white rice), uncooked
- 1 ¾ cups water
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp fine salt
For the miso-ginger glaze
- 3 tbsp white miso paste
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp garlic-infused oil
- 1 tsp toasted sesame oil
For the salmon
- 4 salmon fillets (about 6 oz / 170 g each), skin-on
- ¼ tsp black pepper
For the tomato-cucumber salad
- 2 medium tomatoes (about ⅔ medium each per serving), diced
- 1 medium english cucumber, diced
- 3 scallions, green tops only, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- ½ tsp fine salt
For serving
- 1 tbsp sesame seeds (optional)
- 2 sheets nori, cut into thin strips (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.
- 2
While the rice steams, stir together the 3 tbsp rice vinegar, sugar, and 1 tsp salt in a small bowl until the sugar and salt dissolve. Transfer the cooked rice to a large bowl, drizzle the vinegar mixture over it, and fold gently with a rice paddle or spatula until the grains are evenly coated and glossy. Spread the rice in the bowl and fan it briefly to cool to room temperature, about 5 minutes.
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