Baked Salmon Sushi Bowl Weeknight Winner - Seafood Portal

Ingredients

• 1 lb (450g) skinless salmon fillet, pin bones removed
• 1 tablespoon olive oil (plus extra for drizzling)
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon sesame oil
• 1/2 teaspoon rice vinegar
• 1/4 teaspoon ground ginger
• Pinch of red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup (180g) sushi rice, rinsed well
• 1 1/4 cups (300ml) water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 avocado, pitted and sliced
• 1/2 cup (75g) shelled edamame, steamed or microwaved
• 1/4 cup (40g) shredded carrots
• 1/4 cup (40g) thinly sliced cucumber
• 2 tablespoons sesame seeds (black or white)
• 2 green onions, thinly sliced (for garnish)
• Wasabi (optional)
• Soy sauce (for serving)
• Mayonnaise (Optional, for a spicy mayo drizzle)
• Sriracha or chilli garlic sauce (Optional, if adding mayo)
• Teriyaki Sauce (for drizzling)