Safe Sushi Bowl Recipe for Pregnancy | 30 Min

Instructions:

1. Rinse 1 cup (200g) short grain rice in a fine mesh sieve until the water runs clear. Combine with 1.25 cups (300ml) filtered water in a pot. Bring to a boil, then reduce to a low simmer, covered, for 15 minutes. Cook until all water is absorbed and grains are tender.
2. In a small bowl, whisk 2 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp sea salt until dissolved. While the rice is still hot, gently fold in the mixture using a slicing motion with a wooden spatula. Let the rice cool slightly to room temperature.
3. Pat 2 salmon fillets (170g each) dry with paper towels. Season with 0.5 tsp garlic powder and a pinch of salt.
4. Heat 1 tbsp avocado oil in a non stick skillet over medium high heat. Place salmon skin side down and cook for 4-5 minutes until the skin is golden and crisp. Flip and cook for another 3-4 minutes. Cook until internal temperature reaches 145°F (63°C).
5. In a small ramekin, combine 2 tbsp Kewpie mayo, 1 tsp sriracha, and 1 tsp fresh lime juice. Whisk until the texture is velvety.
6. Divide the seasoned rice between two bowls. Top with 1 tsp toasted sesame oil, drizzling it evenly over the grains for a nutty aroma.
7. Arrange the sliced Persian cucumber, 1 ripe avocado (sliced), and 0.5 cup (70g) shredded carrots over the rice. Add 2 tbsp pickled ginger in the center.
8. Flake the salmon into large, succulent chunks and place them on top. Shred 1 sheet of nori seaweed and scatter it over the bowl.
9. Sprinkle 1 tbsp furikake over the entire sushi bowl. This adds a complex salty sweet crunch that ties the components together.
10. Drizzle the spicy Kewpie mixture over the salmon and vegetables. Serve immediately while the salmon is warm and the cucumbers are cold.