Shrimp & Sablefish Sushi Bowl

Instructions

1. Prepare the Rice

   4 min hands-on20 min waiting

   • Cook the rice using a 2:1 water to rice ratio according to package instructions.
   • Spread the cooked rice on a tray to cool completely.

2. Prepare the Vegetables

   4 min hands-on

   • Wash the cucumber and carrots thoroughly.
   • Slice the cucumber lengthwise and remove seeds with a spoon.
   • Peel the carrots and cut both vegetables into small, even pieces.

3. Chop the Protein Ingredients

   3 min hands-on

   • Chop the shrimp, smoked sablefish, and pickled ginger into bite-sized pieces.
   • Ensure even cuts for the smoked sablefish.

4. Prepare the Edamame

   2 min hands-on4 min waiting

   • Cook the edamame in boiling salted water for 3–5 minutes or steam until tender.
   • Drain and cool slightly, then remove beans from pods if necessary.

5. Mix the Dry Ingredients

   3 min hands-on

   • In a large bowl, combine the cooled rice, chopped vegetables, shrimp, sablefish, pickled ginger, edamame, and sesame seeds.
   • Toss gently to distribute evenly.

6. Make the Dressing

   2 min hands-on

   • In a small bowl, whisk together rice vinegar, soy sauce, and pickled ginger juice.
   • Taste and adjust seasoning if needed.

7. Dress the Bowl

   2 min hands-on

   • Pour the dressing over the mixed ingredients.
   • Toss everything together until evenly coated.

8. Serve and Garnish

   1 min hands-on

   • Divide the mixture into bowls for serving.
   • Sprinkle extra sesame seeds on top and serve immediately.
   • Cooking tips:
   • Lightly toast sesame seeds in a dry skillet for enhanced flavor.
   • Ensure rice is completely cooled before mixing to prevent mushiness.
   • Add sriracha or chili flakes for a spicier kick.
   • Use a sharp knife for clean cuts on smoked sablefish and shrimp.
   • Store leftovers in an airtight container in the refrigerator for up to 24 hours.