Raw Deal, Real Appeal

Deconstructed Salmon and Bell Pepper Sushi Rice Bowls

30 minutes
Serves 4
DinnerJapanese
Herb's take

Travel to Tokyo without a plane ticket by building these vibrant sushi bowls. You'll master perfect sushi rice and knife skills for show-off-worthy bell pepper slivers, plus learn why acid and heat are frenemies in the land of raw fish.

Ingredients

Yield
4

Instructions

  1. 01
    Combine the rinsed sushi rice and water in a medium saucepan, bring to a boil, then reduce to low, cover, and cook for 18 minutes. Remove from heat and keep covered for 10 minutes.
  2. 02
    While rice cooks, whisk together rice vinegar, sugar, and kosher salt in a small bowl until dissolved.
  3. 03
    Transfer hot rice to a large, wide bowl. Pour the vinegar mixture over the rice and gently fold with a spatula or rice paddle until each grain glistens. Fan the rice to cool it to room temperature.
  4. 04
    Arrange the sashimi-grade salmon on a clean board. With your sharpest knife, slice it into thin, bite-size strips or cubes.
  5. 05
    Separate and thinly slice both red and yellow bell peppers.
  6. 06
    Set out four serving bowls. Divide the seasoned sushi rice among them.
  7. 07
    Top each bowl evenly with salmon slices, arranging them artfully over the rice.
  8. 08
    Scatter red and yellow bell pepper strips, scallions, and nori shreds over the salmon in each bowl.
  9. 09
    Drizzle each bowl with soy sauce. Add a small dollop of wasabi paste to the side of the rice.
  10. 10
    Sprinkle toasted sesame seeds over everything.
  11. 11
    Garnish each bowl with pickled ginger.
  12. 12
    Serve immediately, and dig in with chopsticks or a fork, your call.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.