Seared Steelhead Sushi Bowl
An easy steelhead and rice bowl totally customizable to whatever vegetables and topping you like and have on hand.
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Cooking tools:
- Nonstick skillet
- Stove
- Tongs
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
Ingredients
- 3 cups cooked sushi rice, warm
- 2 tablespoons seasoned rice vinegar (or rice vinegar, salt, and sugar to taste)
- 2 (4-6 ounce) skin-on steelhead fillets
- Salt
- black pepper
- 1 teaspoon olive oil
- ½ English cucumber, thinly sliced and dressed with seasoned rice vinegar
- 2 radishes, thinly sliced and dressed with seasoned rice vinegar
- 1 small avocado, peeled and sliced
- ½ cup shelled edamame
- Radicchio or red cabbage, thinly sliced
- Pickled ginger
- Furikake rice seasoning
- Sriracha mayo (optional)
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