Spicy Salmon Sushi Bowls
All the flavors of a salmon sushi roll without rolling them in nori wrappers. It is like having a giant salmon sushi roll as a salad. Lightly marinated fresh wild salmon, sweet/tangy sushi rise, cucumbers, carrots, scallions and creamy avocado chunks. This is an easy one-bowl dinner!
Servings: 4 Servings
Ingredients
For the Sushi Rice:
- 2 cups 400g sushi rice
- 2-½ cups water
- ¼ piece nori sheet
- ¼ cup rice vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 package powdered sushi seasoning mix
For the Salmon and Marinade:
- 1 pound fresh sashimi-grade salmon
- ½ cup soy sauce
- ⅓ cup toasted sesame oil
- 2 teaspoon white or black sesame seeds or a mix of both
- ½ teaspoon fine sea salt or table salt
- 1 tablespoon chili garlic sauce
- 3 teaspoons grated or minced fresh ginger root
- 1 tablespoon honey
- ½ cup sliced green onion green parts only
- 1 avocado cut into 1-inch cubes
- 1 small Japanese cucumber thinly sliced
- 1 long carrot grated
- Pickled ginger
- Salad greens for garnish
- ¼ to ½ teaspoon wasabi paste
Instructions
For the Sushi Rice;
- Place rice in a strainer and rinse with cold running water, stirring with your hands for 10-15 seconds only. Drain well and transfer to a large saucepan with water and nori. Bring to a boil over medium heat, reduce heat to low, cover the pan with lid, set timer and cook for 15 to 18 minutes. Do not lift the lid.
- Remove from the heat. Do not remove the lid, and leave it undisturbed for another 15 minutes.
- Remove the lid from the saucepan and discard the nori. Transfer the hot rice to a large shallow bowl. Use a wooden or glass salad bowl. (see notes)
- Combine the rice vinegar, sugar and salt in a saucepan. Bring to a boil and whisk until dissolved.
- Pour the vinegar mixture over the hot rice and gently fold with a silicone spatula or wooden spoon. Cover with a kitchen towel and cool to room temperature.
For the Salmon and Marinade:
- Cut the salmon into 1-inch cubes and place them into a large bowl.
- In a small bowl add the soy sauce, sesame oil, sesame seeds, salt, chili garlic sauce, ginger, honey, and green onions. Whisk to combine.
- Pour ½ of the marinade over the salmon cubes and gently toss them together. Refrigerate for 5 to 10 minutes.
- Pour the remaining marinade into a small dish, whisk in the wasabi paste until dissolved, and reserve.
Assembling the Salmon Sushi Bowl:
- Divide the cooled sushi rice equally into 4 bowls.
- Arrange ¼ of the marinated Salmon cubes on top of each bowl of rice.
- Divide and add the cut avocado, cucumber, and carrot between the bowls.
- Garnish with pickled ginger and salad greens.
- Serve with the dish of wasabi marinade on the side.
Notes
- Mix the cooled sushi rice in a wooden, glass or plastic bowl with non-metal utensils. Avoid metal as there will be a reaction from the vinegar that affects the taste of the rice.
- If you want to use powdered sushi mix instead of the vinegar, sugar, and salt solution you can find powdered sushi seasoning in most Asian markets.
- Be sure to cool the rice before assembling the salmon sushi bowl.
- Marinating the salmon too long will affect the texture of the salmon and become ceviche.
- Japanese cucumbers, also known as Kyuri, are available in local supermarkets or in Asian markets. If unable to find a substitute with a 1/2 of a long English cucumber.
- Wasabi is a Japanese horseradish that is available in powder or paste form. If using the powder, mix the desired amount in a small dish with enough water to make a paste.
Nutrition
Serving: 1 | Calories: 755kcal | Carbohydrates: 50g | Protein: 43g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 33g | Cholesterol: 141mg | Sodium: 2772mg | Fiber: 6g | Sugar: 9g
