Sushi Rice Bowl

• 4 cups Cooked Sushi Rice
• 1 bag (14 Oz. Size) Shelled Edamame, Cooked Per Package Instructions
• 1 Tablespoon Soy Sauce
• 1 whole Avocado (or More), Peeled, Seeded And Sliced
• 1 whole Cucumber, Peeled And Cut In Long, Thin Slices
• 1/4 cups Green Onions, Green Tops Sliced
• 1 package Smoked Salmon (4 Ounce Package)
• Your Desired Sushi Condiments, Such As Soy Sauce, Wasabi, Pickled Ginger
• 1/2 cups Mayonnaise
• 1/2 teaspoons Sriracha Sauce

1. Make the sushi rice (you can see my blog for a sushi rice tutorial).
2. The sushi rice is the longest part of this recipe, so if you want a quick meal, make the rice the night before.
3. If you do this, see the note below on reheating sushi rice.
4. If you are making the rice the same day ... After the rice is cooking, boil the edamame per the package instructions, adding a tablespoon of soy sauce to the water.
5. Slice the veggies, crumble the fish, and arrange each of them on a separate plate/bowl.
6. Make the spicy tuna sauce by stirring together the mayonaisse and sriracha sauce.
7. Adjust spiciness to your preference.
8. Put the veggies, fish, rice, sauce and edamame in separate bowls in the middle of the table.
9. Serve while the rice and edamame are hot.
10. Let each person assemble per their bowl based on their own tastes.
11. Enjoy!
12. Note if you prepared the rice the night before: To reheat sushi rice, sprinkle about 1 tablespoon of water over the rice and partially cover the bowl so that, as the rice is reheated, it re-steams.
13. Microwave it for 60 seconds at a time, checking after each increment.
14. Keep a watchful eye on it in the microwave, and remove the cover if needed.

rice, shelled edamame, soy sauce, avocado, cucumber, green onions, salmon, condiments, mayonnaise, sriracha sauce

Taken from tastykitchen.com/recipes/main-courses/sushi-rice-bowl/ (may not work)