Salmon Sushi Bowl

Name: Salmon Sushi Bowl
Yield: 4 servings
Ingredients: 1 lb salmon, cut into 3/4" chunks; 1 .4 oz cup Nishiki Medium Grain Rice, heated according to package directions; 1 medium avocado, sliced; 2 tbsp sriracha mayo; 1 1/2 tbsp eel sauce / unagi sushi sauce; Furikake rice seasoning to taste; 1/4 cup low sodium soy sauce; 3 tbsp mirin; 1 tbsp light brown sugar; 1 tbsp fresh grated ginger; 2 tsp sesame oil; 1/2 tsp Wasabi paste; 1 medium mango, peeled and diced; 2 mini cucumbers, thinly sliced; 1 lime, juiced; 1 tbsp mirin; 1/2 tsp salt

User Reviews

5.0

3 reviews

Excellent

Servings
4 servings
Calories
565 kcal
Course
Main Course
Cuisine
Asian

Salmon Sushi Bowl

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 lb salmon, cut into 3/4" chunks
1 .4 oz cup Nishiki Medium Grain Rice, heated according to package directions
1 medium avocado, sliced (150 grams)
2 tbsp sriracha mayo (1 fl oz)
1 1/2 tbsp eel sauce / unagi sushi sauce (0.75 fl oz)
Furikake rice seasoning to taste

Salmon Marinade

1/4 cup low sodium soy sauce (2 fl oz)
3 tbsp mirin (1.5 fl oz)
1 tbsp light brown sugar (12 grams)
1 tbsp fresh grated ginger (15 grams)
2 tsp sesame oil (9 grams)
1/2 tsp Wasabi paste

Quick Mango and Cucumber Salad

1 medium mango, peeled and diced (260 grams)
2 mini cucumbers, thinly sliced (130 grams)
1 lime, juiced
1 tbsp mirin (0.5 fl oz)
1/2 tsp salt

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Instructions

Marinate salmon. In a medium bowl, whisk salmon marinade ingredients until well combined. Add salmon chunks and gently toss to coat and cover salmon in marinade. Cover and refrigerate for 30 minutes to 2 hours.
Make mango and cucumber salad. In a small to medium bowl, toss diced mango and sliced cucumbers in lime juice, mirin, and salt. Cover and set aside in the refrigerator.
Cook salmon. Heat a shallow but large skillet over medium-high heat. Once the pan is hot, add salmon chunks in a single layer (you may need to do this in more than one batch to avoid overcrowding), allowing any excess marinade to drip in the bowl before adding to the skillet. Cook on one side for about 2 minutes, then carefully flip and cook the other side for 2-3 minutes or until you can no longer see a strip of raw salmon at the center. Remove salmon to a plate.
Once salmon is removed from the skillet, add any remaining marinade to the hot skillet and bring to a boil. Lower heat to a medium and stir continuously until the marinade has reduced by about half. Pour over the salmon and set aside.
Assemble the bowls. In 4 serving bowls, layer the rice, salmon, mango cucumber salad, and avocado. Top with sriracha mayo, eel sauce, furikake seasoning, and any additional desired toppings like fried onions or green onions.

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Nutrition Information

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Calories 565kcal (28%) Carbohydrates 51g (17%) Protein 27g (54%) Fat 27g (42%) Cholesterol 65mg (22%) Sodium 977mg (41%) Potassium 762mg (22%) Fiber 4g (16%) Sugar 23g (46%)