Description

This colorful rice bowl combines silky fresh sashimi-grade salmon, creamy avocado, tangy kimchi, and a perfectly fried egg for a fusion dish that’s both refreshing and satisfying. Bursting with texture and flavor, it’s a healthy meal that feels like a restaurant-quality treat—right at home.

Ingredients

Rice:

2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)

Sashimi-grade Salmon:

6-8 oz, sliced

Avocado:

1 ripe, sliced

Kimchi:

1/2 cup, chopped

Corn Kernels:

1/2 cup (fresh or canned)

Eggs:

Sesame oil:

1 tbsp

Soy sauce:

1 tsp

Rice vinegar:

1 tsp

Sesame seeds:

1 tbsp (toasted)

Green Onions:

2, finely sliced

Optional:

chili oil or sriracha for heat

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Instructions

Prepare the Rice: Cook sushi rice according to package instructions. Season with rice vinegar, sugar, and salt. Keep warm.
Fry the Eggs: Heat sesame oil in a pan. Cook eggs until whites are set but yolks remain runny. Remove from heat.
Assemble the Bowls: Divide rice between two bowls. Arrange salmon, avocado, corn, and kimchi on top. Add the fried egg in the center.
Finish & Serve: Drizzle with soy sauce, sprinkle sesame seeds, and top with green onions. Add chili oil or sriracha if desired. Enjoy!

Notes

Use tuna or a mix of sashimi fish for variety.
Add cucumber or pickled radish for extra crunch.
A squeeze of lemon over the salmon adds freshness.

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 3g
Sodium: 570mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 5g
Protein: 20g
Cholesterol: 215mg