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Smoked Salmon Rice Bowl with Edamame and Avocado

Smoked salmon rice bowl with avocado, edamame, Kewpie mayo, sriracha, and roasted seaweed.
Prep Time 10 mins
Total Time 10 mins
Difficulty: Beginner
Servings: 1
Description
A smoked salmon rice bowl with edamame, avocado, Kewpie mayo, sriracha, and roasted seaweed. Egg is optional.
Ingredients
  • 1 cup cooked rice (warm)
  • 2 tsp unseasoned rice vinegar
  • 1/4 tsp toasted sesame oil (mix into the rice)
  • 1 tin Fishwife smoked salmon (flaked; https://amzn.to/4yTT0Jg)
  • 1/2 cup cooked shelled edamame
  • 1/2 avocado (diced)
  • 1 green onion (sliced)
  • 1 tbsp Kewpie mayo (or to taste)
  • sriracha (to taste)
  • 1 boiled egg (chopped; optional)
  • roasted seaweed (crumbled, to finish)
  • roasted seaweed sheets (for serving)
Instructions
  1. 1
    Season the riceAdd the rice vinegar and toasted sesame oil directly to the warm cooked rice and mix well.
  2. 2
    Add the toppingsAdd the flaked smoked salmon, cooked edamame, diced avocado, and green onion. Add the chopped boiled egg if using.
  3. 3
    MixDrizzle with Kewpie mayo and sriracha, then mix everything together. Taste and adjust the mayo or sriracha as you like.
  4. 4
    Finish and serveFinish with crumbled roasted seaweed and serve with extra seaweed sheets for scooping. Add the crumbled seaweed just before eating.
Note
Makes 1 generous serving. Timing assumes the rice and edamame are already cooked and the optional egg is already boiled. Use unseasoned rice vinegar; no sugar is added to the rice. Mix the sesame oil into the rice. Serve immediately for the best seaweed texture.
Read it online: https://theasiantestkitchen.com/recipe/smoked-salmon-rice-bowl-with-edamame-and-avocado/