# What You Need:
→ Protein
01 - 8.8 oz fresh salmon fillet, skinless, cut into bite-sized cubes
→ Marinade & Sauce
02 - 2 tablespoons tamari sauce or low-sodium soy sauce
03 - 1 teaspoon toasted sesame oil
04 - 1 teaspoon rice vinegar
05 - 1 teaspoon honey or agave syrup
→ Rice Base
06 - 1 cup cooked sushi rice
07 - 1 tablespoon rice vinegar
08 - 1/2 teaspoon sugar
09 - Pinch of salt
→ Toppings
10 - 1 large ripe avocado, sliced
11 - 2 tablespoons roasted peanuts, roughly chopped
12 - 1 tablespoon chili oil
13 - 1 teaspoon wasabi paste
14 - 1 sheet nori, cut into strips
15 - 1 small cucumber, thinly sliced
16 - 2 spring onions, sliced
17 - 1 tablespoon toasted sesame seeds
→ Garnish
18 - Fresh cilantro or microgreens
19 - Lime wedges
# Steps:
01 - In a medium bowl, whisk together tamari sauce, sesame oil, rice vinegar, and honey. Add salmon cubes and toss to coat evenly. Cover and refrigerate for 10 to 15 minutes.
02 - In a separate bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix gently until well incorporated. Keep warm until assembly.
03 - Slice avocado, chop peanuts, cut nori into strips, slice cucumber and spring onions. Arrange all prepared ingredients within easy reach.
04 - Divide seasoned rice equally between two serving bowls, creating an even layer as the foundation.
05 - Layer marinated salmon, avocado slices, cucumber, and spring onions over the rice in an organized, visually appealing arrangement.
06 - Drizzle chili oil evenly across each bowl and dot with wasabi paste according to desired spice intensity.
07 - Sprinkle roasted peanuts, sesame seeds, and nori strips over the bowl. Garnish with cilantro or microgreens. Serve immediately with lime wedges.
