Matcha Sushi Bowl - alive magazine

Ingredients

• 1 1/2 cups (350 mL) sushi rice
• 1 1/2 cups (350 mL) water
• 1/2 tsp (2 mL) matcha green tea powder, plus extra for garnish
• 1 Tbsp + 2 tsp (15 mL + 10 mL) rice wine vinegar, divided
• 2 tsp (10 mL) mirin
• 1/2 tsp (2 mL) wasabi paste
• 1/2 English cucumber, sliced into very thin rounds
• 1/2 cup (125 mL) kale sprouts, broccoli sprouts, or radish sprouts
• 1/4 cup (60 mL) lightly packed cilantro leaves
• 2 radishes, very thinly sliced
• 12 oz (340 g) sashimi-grade salmon, sliced into 1/2 in (1.25 cm) thickness
• 1/4 cup (60 mL) pickled ginger
• 1 jalapeno, thinly sliced, for garnish (optional)
• 1 Tbsp (15 mL) toasted sesame seeds, for garnish
• 1 sheet nori, finely shredded, for garnish