Sushi Skillet
A vibrant sushi skillet layered with seasoned sushi rice, fresh diced salmon, creamy avocado, crisp cucumber, shredded carrots, and a sprinkle of sesame seeds. A colorful, deconstructed sushi experience made simple and shareable.
Ingredients
Scale
- 1 1/2 cups sushi rice (300 grams)
- 2 cups water (480 milliliters)
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 8 ounces fresh sushi-grade salmon, diced (225 grams)
- 1 large avocado, sliced
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1 tablespoon sesame seeds
Instructions
- Rinse sushi rice thoroughly under cold water until the water runs clear.
- Combine rice and water in a saucepan or rice cooker and cook according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until fully dissolved.
- Transfer cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Allow it to cool slightly.
- Spread the seasoned rice evenly into a large skillet or cast iron pan.
- Arrange diced salmon, sliced avocado, diced cucumber, and shredded carrots evenly over the rice.
- Sprinkle sesame seeds over the top.
- Serve immediately, scooping portions so each serving includes rice and toppings.
Notes
- Use only sushi-grade salmon if serving raw.
- Prep toppings ahead of time and assemble just before serving for best freshness.
- Drizzle with soy sauce or spicy mayo when serving for extra flavor.
- Leftovers with raw fish should be consumed within one day.
Find it online: https://tastyze.com/sushi-skillet/