1. Add the cooked brown rice to a medium-sized bowl. Stir the rice to release some of the steam and bring it closer to room temperature. Add the white wine vinegar and superfine sugar. Stir to combine. Set aside. 00:17
2. Prepare the salmon by using a sharp knife to slice the fillet into even, bite-sized cubes. Be delicate, do not overhandle, and work quickly so the fish remains cold and fresh. Place the cubes back onto the plate. Repeat with the yellowtail and the tuna. 01:17
3. To assemble, divide the brown rice evenly between two bowls. Top the rice with fish, avocado, cucumber, microgreens, sesame oil, sesame seeds, or any other desired toppings. Season with salt and pepper. Serve immediately. 02:41
What You'll Need
- Cutting board
- Chef's knife
- Mixing bowl
- Serving bowls
- Brown rice, cooked (2 cups)
- White wine vinegar (1 tablespoon)
- Superfine sugar (1 teaspoon)
- Fresh salmon (4 ounce fillet, sushi-grade)
- Fresh yellowtail (4 ounce fillet, sushi-grade )
- Fresh tuna (4 ounce fillet, sushi-grade)
- Avocado, chopped (optional topping)
- Cucumber, chopped (optional topping)
- Microgreens (optional topping)
- Black sesame seeds (optional topping)
- Roasted sesame oil (optional topping)
- Salt and pepper to taste
To learn how to properly made rice for this dish, visit Chef Christy Vega's "How to Make White Rice" tutorial or Chef Macku Chan's "How to Make Perfect Sushi Rice" tutorial, both located at the bottom of the page.
While the recipe demonstrated in this tutorial uses brown rice as the base for the sushi bowl, any grain can be used instead. Other options include white rice, sticky rice, and quinoa.
When purchasing fish to be eaten raw, be sure to buy "sushi grade" or "sashimi grade". Raw fish should remain as cold as possible until it is ready to eat.