# What You'll Need:
→ Rice Base
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Vegetables and Toppings
06 - 1 small cucumber, julienned
07 - 1 small carrot, julienned
08 - 1 avocado, sliced
09 - 1 scallion, thinly sliced
10 - 2 sheets nori, cut into thin strips
11 - 2 tablespoons pickled ginger
12 - 1/2 cup cooked edamame, shelled
13 - 4 ounces sushi-grade fish such as salmon or tuna, cubed
→ Spicy Mayo
14 - 3 tablespoons mayonnaise
15 - 1 tablespoon sriracha
16 - 1 teaspoon lime juice
→ Garnish and Condiments
17 - 1 tablespoon toasted sesame seeds
18 - Soy sauce or tamari for serving
# How to Prepare:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
03 - In a bowl, whisk together mayonnaise, sriracha, and lime juice until well combined. Set aside.
04 - Julienne cucumber and carrot. Slice avocado and scallion. Cut nori into thin strips. Cook edamame if using fresh. Have all prepared ingredients ready for assembly.
05 - Divide seasoned sushi rice evenly between two bowls. Arrange cucumber, carrot, avocado, scallion, nori strips, pickled ginger, edamame, and fish in organized sections over the rice.
06 - Drizzle spicy mayo over the bowl. Sprinkle toasted sesame seeds over the top. Serve immediately with soy sauce or tamari on the side.
