A few weeks ago on my lunch break, my mom and I went over to a local seafood shop here in Charlotte, Clean Catch Fish Market. Not only had I heard amazing things about them, but I had been dying to make a sushi bowl using salmon, and had been having the hardest time finding sushi-grade fish. The market was just what we were looking for and we bought this salmon and some huge jumbo shrimp to take home. The seafood was incredibly fresh and the salmon was melt-in-your-mouth good. I was so happy we had bought extra because I was almost eating the salmon like candy; it was that good.
This sushi bowl with salmon and edamame may look fancy, but really it’s just a lot of fresh ingredients and a delicious soy-ginger dipping sauce. It’s basically a build-your-own bowl. If you can’t find sushi-grade salmon, I would recommend cooking your salmon, as you really should only being using the most fresh fish you can find if you’re going to eat it raw at home.
- 2 cups sushi rice, cooked
- 9 oz sushi grade salmon
- Green onions, sliced on a bias
- Edamame, shelled
- Nori, cut into thin strips
- Avocado, sliced
- Cucumber, cut into thin matchsticks
- 1/2 cup soy sauce
- 1/8 tsp sesame oil
- Ginger, minced
- Sesame seeds, for serving
- Divide the rice between 2-3 bowls. Slice the salmon into long strips with a very sharp knife- you may want to place it in the freezer for about 10 minutes before slicing to get more even, uniform slices. Place those on top of the rice, along with the green onions, edamame, nori, avocado, and cucumber.
- For the soy dipping sauce, combine the soy sauce, sesame oil, and as much ginger as you like and whisk until incorporated. Add in some sesame seeds. Divide between two small bowls.
- Top each sushi bowl with a sprinkling of sesame seeds and serve with the dipping sauce on the side.