Sushi Donburi

Sushi Donburi combines the flavors of sushi with the comforting essence of a rice bowl, featuring fresh vegetables and tender fish over a bed of seasoned sushi rice. This Kosher version uses only ingredients that adhere to dietary laws while maintaining the vibrant taste of traditional Japanese cuisine.

Ingredients

• Sushi rice - 1 cup
• Water - 1 1/4 cups
• Rice vinegar - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Kosher salmon (or other Kosher fish) - 200 grams, sliced
• Cucumber - 1 small, thinly sliced
• Carrot - 1 small, julienned
• Avocado - 1 medium, sliced
• Nori sheets - 2, cut into strips
• Sesame seeds - 1 tablespoon, toasted
• Soy sauce (or Tamari for gluten-free) - for drizzling
• Pickled ginger - for serving
• Wasabi - for serving

Steps

1. Rinse the sushi rice under cold water until the water runs clear. Drain and place in a pot with 1 1/4 cups of water. Let it soak for 30 minutes.
2. After soaking, bring the rice to a boil over medium heat. Once boiling, reduce to low heat, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice once it has cooled slightly.
4. Prepare the toppings: thinly slice the salmon, cucumber, carrot, and avocado. Cut the nori sheets into strips.
5. To assemble, divide the seasoned sushi rice between two bowls. Arrange the salmon, cucumber, carrot, avocado, and nori strips artfully on top of the rice.
6. Sprinkle with toasted sesame seeds and drizzle with soy sauce. Serve with pickled ginger and wasabi on the side.

Nutrition

• Calories: 600
• Protein: 25 g
• Carbs: 85 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from the salmon, promoting heart health.
• High in fiber from the vegetables, aiding in digestion.

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