Salmon Sushi Bowls
Elevate your weeknight dinner game with a healthy delicious salmon sushi bowl - a Japanese inspired meal that's ready in 30 minutes!
Servings: 2
Ingredients
sushi rice
- 1 cup uncooked short grain sushi rice, I used Jade rice
- 1/3 cup rice wine vinegar
- 2 Tbsp sugar
- 1 tsp salt
spicy mayo
- 1/4 cup mayonnaise
- sriracha sauce, add to taste. You can make this as mild or as spicy as you like.
- few drops of rice wine vinegar
- pinch salt
sushi bowls
- 1/2 lb cooked salmon
- 1 ripe avocado, halved and sliced
- 1 medium carrot, peeled and julienned
- 6 radishes, thinly sliced
- 1 small cucumber, thinly sliced
garnishes
- crispy seasweed snack wafers, finely shredded
- furikake seasoning
- 4 scallions, thinly slicced (white and green parts)
Instructions
- Cook your jade or sushi rice according to the package directions. While the rice is cooking, heat the vinegar, sugar and salt just until the sugar dissolves. When the rice is done, fold the vinegar mixture into the hot rice. Be sure to taste it to make sure it's seasoned to your liking. At this point you can use the rice hot, or let it cool down for room temperature sushi bowls.
- Blend together your spicy mayo and taste to adjust any of the ingredients. Chill until needed.
- To assemble the bowls, divide the rice between two bowls. Divide the salmon between the bowls, flaking it apart gently with your fingers as you add it.
- Add the avocado halves, then arrange the carrots, radishes, and cucumbers in clusters around the rest of the surface of your bowls.
- Liberally drizzle the salmon with the spicy mayo. Then garnish the bowls with scallions, crispy seaweed, and a good sprinkle of furikake.
- Serve asap with more spicy mayo on the side.
Notes
I chose cooked fish for my sushi bowls. If you would like to use sushi grade raw fish, keep these tips in mind:
- Buy from a reputable fishmonger: one that specializes in sushi-grade fish. Ask them where the fish came from and when it was caught.
- Smell the fish: fresh fish should have a mild, ocean-like scent. If the fish smells strong or "fishy", it may not be fresh.
- Check for firmness: gently press on the fish to make sure it springs back.
- Ask for certification: Some fishmongers may have certification from organizations such as the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC) that indicate that the fish has been sustainably sourced and handled safely.
Nutrition
Calories: 783 kcal · Carbohydrates: 96 g · Protein: 30 g · Fat: 29 g · Saturated Fat: 5 g · Polyunsaturated Fat: 16 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 74 mg · Sodium: 1591 mg · Potassium: 817 mg · Fiber: 4 g · Sugar: 14 g · Vitamin A: 5200 IU · Vitamin C: 9 mg · Calcium: 40 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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