Salmon Sushi Bowls

I don’t know about you guys, but I’m pretty sure I could eat sushi almost every day. Whether I’m dressing up and going out for a sushi date night with Kyle, running to the store to grab some for a night of Parks and Rec binge watching, or making my own at home…there’s always a pretty good chance I’m in the mood for it. Unfortunately, all of those options can get pretty expensive.

Enter: these bowls.

This sushi bowl is the answer to all of your sushi craving dreams. It’s got the same flavors and textures, but is way easier on your budget (and most likely healthier, too).

I used salmon in my bowls this time, but next time I will try shrimp or tuna. More than an actual sushi roll, this bowl reminds me of a tuna tower – especially once you mix everything together. If you love sushi and haven’t tried a tuna tower yet, you MUST as soon as possible!

The combination of the basmati rice with the veggies, nori, avocado, and salmon are brought to the next level with the addition of the sriracha mayo. You won’t even miss the sushi…it’s that good!

I hope you enjoy this bowl as much as I have…it is definitely a new go-to in our household! Tell me…what’s your favorite sushi combo?

 

SALMON SUSHI BOWLS
Serves: 2

Ingredients:

• 2 salmon filets (8 oz total), thawed if frozen
• Salt & pepper to taste
• 1/2 cup uncooked brown basmati rice (or white)
• 1 cup water
• 1/2 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp soy sauce
• 1/2 English cucumber, julienned or spiralized
• 1 medium carrot, julienned (or 1/2 cup shredded carrots)
• 1 sheet nori, sliced
• 1/2 medium avocado, sliced
• 2 green onions, diced (optional)
• Sesame seeds, for topping (optional)Sauce:
• 1/2 tbsp mayo (I like Hampton Creek’s Just Mayo)
• 1 tbsp plain greek yogurt
• 1-2 tsp sriracha (start with 1 and add more depending on preference)
• 1/2 tsp raw honey
• 1/4 tsp ground ginger

Instructions:

1. Preheat oven to 350°. Line a baking sheet with parchment paper and place thawed salmon on it. Season with salt and pepper.
2. Combine water and rice in a small saucepan and bring to a boil. Once boiling, lower heat, cover and simmer for 40 minutes. Remove from heat and let sit, still covered, for 10 more minutes. Remove lid and fluff with a fork.
3. Once the oven is preheated, cook the salmon for 12-15 minutes or until it easily flakes with a fork. Once it’s done, remove from oven and use a fork to flake into pieces (see pictures).
4. While the rice and salmon are cooking, prepare the carrots, cucumber, nori, avocado, and green onions. Also prepare the sauce by mixing mayo, yogurt, sriracha, honey and ginger in a small bowl.
5. Once the rice is finished, transfer to a bowl and add the rice vinegar, sesame oil, and soy sauce.
6. Assemble bowls by adding rice, cucumber, carrot, nori, avocado, and salmon. Top with green onions, sesame seeds, and sriracha mayo. Enjoy!