Salmon Sushi Bowls
User Reviews
5
Salmon Sushi Bowls
Description
This recipe starts with baking wild-caught salmon until cooked through, while sushi rice is rinsed and cooked before being seasoned with a mixture of rice vinegar, sugar, and salt. Two sauces accompany the bowl: a spicy sriracha aioli made by mixing mayonnaise with sriracha, and a soy ginger dressing combining low sodium soy sauce, rice vinegar, sugar, sesame oil, fresh grated ginger, and minced garlic.
The bowl assembly involves layering the seasoned sushi rice, flaky salmon, sliced avocado and cucumber, sliced green onion, and seaweed strips. Sesame seeds may be added as a garnish. This combination offers a mix of creamy avocado, crisp cucumber, tender fish, and tangy sauces for a balanced and visually appealing meal inspired by sushi ingredients presented in a convenient bowl format.
Attention to removing small bones from the salmon before serving improves eating experience. Each component brings distinct texture and flavor, with the sushi rice providing a slightly sticky base, enhanced by the tangy vinegar mixture.
Ingredients
For the Salmon Sushi Bowls:
- 1 ½ pounds wild-caught salmon with lemon slices, cilantro and butter sealed in the pouch, from Kroger Easy for You! Seafood
- 1 avocado sliced
- 1 cucumber peeled and sliced
- 3 green onion sliced
- 4 heets nori cut into strips (I used Kroger Roasted Seaweed Snack
- sesame seeds optional, for garnish
- sushi rice see recipe below
- Sriracha aioli see recipe below
- soy ginger dressing see recipe below
For The Sushi Rice:
- 2 cups short grain white sushi rice such as Cal-Rose
- 3 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 tablespoon salt
For The Soy Ginger Dressing:
- 1/2 cup soy sauce low sodium
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1-2 tablespoons ginger root fresh grated
- 3 garlic minced, cloves
For the Sriracha Aioli:
- 1/2 cup mayonnaise high quality
- 1-2 tablespoons sriracha to desired spiciness
Instructions
- Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°F for 20-30 minutes, or until cooked through.
- Prepare Sushi Rice. Rinse the rice until water runs clear. Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated. Allow rice to cool slightly.
- In a small bowl, mix the rice vinegar, sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined.
- Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
- Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegr, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved. Set aside.
- To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori. Drizzle with sriracha aioli and soy ginger dressing. Garnish with sesame seeds if desired.
Notes
- Be sure to check and remove any small bones from the wild-caught salmon before serving for safe eating.
User Reviews
Overall Rating
5
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