Classic Salmon & Avocado Bowl** and a **Spicy Tuna Bowl**.

---

## Base Components (Essential for All Bowls)

| Component | Quantity | Notes |

| --- | --- | --- |

| **Sushi Rice** | 1 cup (raw) | Short-grain Japanese rice is best. |

| **Rice Vinegar** | 2 tbsp | For seasoning the rice. |

| **Sugar** | 1 tbsp | Balances the vinegar. |

| **Salt** | 1 tsp | Enhances flavor. |

### Instructions for Sushi Rice

1. **Rinse:** Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.

2. **Cook:** Combine rinsed rice with **1 ¼ cups water** in a pot or rice cooker. Cook according to manufacturer's instructions.

3. **Season:** While the rice is hot, gently fold in the rice vinegar, sugar, and salt. Allow to cool to room temperature before assembling bowls.

---

## Recipe 1: Classic Salmon & Avocado Bowl

*Refreshing, buttery, and classic.*

### Ingredients

* **6 oz** Sushi-grade salmon (diced) or smoked salmon

* **1** Ripe avocado (sliced)

* **½** Cucumber (thinly sliced)

* **2 tbsp** Edamame (shelled)

* **1 sheet** Nori seaweed (shredded or cut into small strips)

* **1 tsp** Sesame seeds (white or black)

* **Soy sauce** (for drizzling)

### Assembly

1. Scoop room-temperature sushi rice into a bowl.

2. Arrange salmon, avocado, cucumber, and edamame on top.

3. Garnish with nori and sesame seeds. Drizzle with soy sauce just before eating.

---

## Recipe 2: Spicy Tuna Bowl

*Rich, creamy, and spicy.*

### Ingredients

* **6 oz** Sushi-grade tuna (diced)

* **2 tbsp** Mayonnaise (Kewpie mayo is best, but regular works)

* **1 tbsp** Sriracha (adjust to taste)

* **1 tsp** Soy sauce

* **½ tsp** Toasted sesame oil

* **1** Avocado (cubed)

* **½** Cucumber (diced)

* **Pickled ginger** (optional)

### Assembly

1. In a medium bowl, mix the diced tuna with the mayonnaise, sriracha, soy sauce, and sesame oil.

2. Scoop room-temperature sushi rice into a bowl.

3. Top with the spicy tuna mixture, cubed avocado, and diced cucumber.

4. Serve with pickled ginger on the side.

---

> **Tip for Quality:** Since these recipes use raw fish, ensure you buy **"sushi-grade"** or **"sashimi-grade"** fish from a reputable fishmonger.