Unagi Or Tuna Or Salmon Bowl Recipe

1. Rinse and Cook Rice

Place 2 cups short‑grain sushi rice in a fine mesh sieve and rinse under cold water, swirling until the water runs nearly clear (about 3–4 washes). Drain 10–15 minutes. Combine rinsed rice and 2 1/4 cups water in a rice cooker or pot. If using a pot, bring to a boil over medium heat, cover, reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

2. Season Rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt in a small saucepan or microwave just until sugar dissolves. Gently fold the seasoned vinegar into the cooked rice using a wooden spoon or rice paddle, fanning to cool slightly and keep grains glossy but not mushy. Cover with a damp towel until ready to assemble.

3. Choose & Prepare Protein

Select one protein: sushi‑grade tuna, fresh salmon (for poke-style) or pre-cooked unagi. For tuna or salmon: keep fish very cold, pat dry with paper towels, then slice into bite-sized cubes (poke) or thin slices (sashimi) about 1/4" thick depending on preference. For unagi: if using refrigerated pre-grilled unagi, gently warm in oven or skillet, then slice into 1/2" pieces.

4. Marinate Fish (Tuna/Salmon Option)

If using tuna or salmon and you want a dressed poke: in a bowl combine 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 2 tsp mayonnaise (optional for spicy), 1/2 tsp toasted sesame seeds and a small drizzle of sriracha or chili oil if desired. Add fish pieces and toss gently to coat. Let rest 5–10 minutes in refrigerator to meld flavors.

5. Sauce for Unagi

If using unagi or you want an unagi-style glaze: warm 3 tbs unagi or teriyaki sauce with 1 tbs mirin in a small pan just to loosen. Brush or toss warm unagi slices in the glaze so they’re evenly coated and glossy. If you like, reserve 1 tbs sauce to drizzle over the finished bowl.

6. Prepare vegetables: julienne 1/2 cup cucumber, shred 1/2 cup carrot, slice 1 cup avocado. Thinly slice scallions and cut nori into thin strips. Toast 1 tsp sesame seeds in a dry skillet over medium heat about 1–2 minutes until fragrant; watch carefully to avoid burning.

7. If using pickled ginger, portion 2 tbs. Have lime/lemon wedges ready for serving.

8. Portion Rice

Divide seasoned sushi rice evenly among 3–4 bowls (about 1 to 1 1/4 cups rice per serving). Lightly wet the back of a spoon and smooth the surface if desired.

9. Arrange Protein & Veg

Top each bowl with your chosen protein: arrange marinated tuna or salmon cubes or sashimi slices, or glazed unagi slices on one side. Arrange cucumber, shredded carrot and avocado slices on the other side. Add a small mound of pickled ginger and scatter scallions and nori strips over the bowl.

10. Finish & Dress

Drizzle 1 tsp sesame oil and up to 1 tbs soy or unagi sauce over each bowl as desired. Sprinkle toasted sesame seeds and 1 tsp furikake (optional). Add wasabi and lime wedge on the side. If you used a spicy mayo in the marinade, add an extra drizzle on top for heat.

11. Serve immediately while rice is slightly warm and fish is chilled (for tuna/salmon) or warm (for unagi). Provide extra soy sauce, unagi sauce and pickled ginger at the table. Consume raw fish within a short time and keep refrigerated before serving.