Fish Bowl Recipe

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove the pot from heat and let stand, covered, for 10 minutes to steam.

Meanwhile, whisk together 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt until dissolved.

Transfer cooked rice to a large bowl or shallow pan and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Fan the rice or allow it to cool slightly to room temperature (about 10–15 minutes). Keep covered to avoid drying out until ready to assemble.

Dice the sushi-grade fish into roughly 1/2-inch cubes and place in a medium bowl.

Whisk together 3 tablespoons low-sodium soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon honey or mirin and 1/2 teaspoon sriracha (if using) until combined.

Add the green onions and toasted sesame seeds to the marinade, then pour the mixture over the diced fish. Gently toss to coat all pieces. Let marinate in the refrigerator for 10–15 minutes (no longer than 30 minutes for best texture).

Prepare the cucumber, carrot, avocado and mango (if using): thinly slice or julienne the cucumber and carrot, dice the mango, and slice the avocado just before assembly to avoid browning.

Cook and cool shelled edamame according to package instructions if not pre-cooked.

Have the pickled ginger ready in a small ramekin for serving.

Prepare the spicy mayo by mixing mayonnaise and sriracha to taste (roughly 3 tablespoons mayo to 1/2 teaspoon sriracha for medium heat). Adjust heat as desired.

Warm the unagi or sweet soy glaze slightly if thick; set aside.

Cut the nori sheet into thin strips using scissors or a sharp knife.

Assemble bowls

Divide the seasoned rice between 2 to 3 bowls (about 1 cup rice per serving).

Top each bowl with an even portion of the marinated fish (about 4–6 oz per serving), arranging it in the center or to one side.

Arrange the cucumber, carrot, edamame, avocado slices and mango around the fish in sections to create an attractive 'bowl' presentation.

Drizzle spicy mayo and unagi sauce over the fish and toppings. Sprinkle additional toasted sesame seeds, furikake (if using), and nori strips on top.

Add pickled ginger to the side, a squeeze of lime wedge over the avocado/fish if desired, and finish with crispy fried shallots or tempura flakes for crunch.

Serve immediately. Leftover marinated fish should be consumed within 24 hours and kept refrigerated.