
A bright bowl of seasoned sushi rice scattered with sashimi, tender shrimp, tamago, and crisp vegetables for a balanced, effortless celebration of Japanese flavors. Each bite mixes silky fish, vinegared rice, and contrasting textures for an approachable centerpiece meal.
2 cup sushi rice, rinsed until water runs clear
2 ½ cup water
4 tbsp rice vinegar
2 tsp sugar
1 tsp salt
8 oz sashimi-grade salmon, sliced into bite-size pieces
8 oz sashimi-grade tuna, sliced into bite-size pieces
8 cooked shrimp, peeled and halved lengthwise
6 slice tamago (Japanese omelet)
½ english cucumber, thinly sliced
1 avocado, sliced
2 tbsp pickled ginger
2 nori, toasted and cut into thin strips
1 tbsp toasted sesame seeds
4 tbsp soy sauce, for serving
1 tbsp rice vinegar (for shrimp finish)
1 tsp sesame oil
1 tsp wasabi, or to taste
2 stalk scallions, thinly sliced
1 tbsp furikake (optional)
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Thin slices of pork seared until golden and coated in a bright, ginger-forward sauce that balances savory soy, sweet mirin, and a touch of acidity. Quick to make and deeply flavorful, it’s ideal over rice with crisp shredded cabbage on the side.

Silky tofu meets a savory, gently spiced pork-miso sauce that balances umami, heat, and a kiss of sesame. This Japanese riff is smoother and slightly sweeter than its Sichuan cousin, perfect over steamed rice.

Creamy, slightly tangy potato salad with soft mashed potatoes, crisp vegetables, and a gentle sweetness from rice vinegar and sugar. It’s comforting and light, a Japanese deli classic that’s easy to make at home.