Salmon Sushi Bowl
User Reviews
5
2 reviews
Excellent
-
Servings
4 servings
-
Calories
565 kcal
-
Course
Main Course
-
Cuisine
Asian
Salmon Sushi Bowl
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 lb salmon cut into 3/4" chunks
- 1 .4 oz cup medium grain rice brand Nishiki, heated according to package directions
- 1 avocado 150 grams, medium, sliced
- 2 tbsp mayonnaise 1 fl oz, with sriracha
- 1 1/2 tbsp eel sauce 0.75 fl oz, or unagi sushi sauce
- Furikake rice seasoning to taste
Salmon Marinade
- 1/4 cup soy sauce 2 fl oz, low sodium
- 3 tbsp mirin (1.5 fl oz)
- 1 tbsp light brown sugar (12 grams)
- 1 tbsp ginger 15 grams, fresh grated
- 2 tsp sesame oil (9 grams)
- 1/2 tsp wasabi paste
Quick Mango and Cucumber Salad
- 1 Mango 260 grams, medium, peeled and diced
- 2 cucumber 130 grams, mini, thinly sliced
- 1 lime juiced
- 1 tbsp mirin (0.5 fl oz)
- 1/2 tsp salt
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.
Notes
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Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
27g
(42%)
Cholesterol
65mg
(22%)
Sodium
977mg
(41%)
Potassium
762mg
(16%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Cholesterol | 65mg | 22% |
| Sodium | 977mg | 41% |
| Potassium | 762mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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