Salmon Sushi Bowl

Salmon Sushi Bowl Recipe

Salmon Sushi Bowl – 2 Servings

Ingredients: 

  • White Rice (½ cup dry)
  • Rice vinegar (1-2 tsp)
  • Salmon (2 Filets) 
  • Sea Salt (¼ tsp)
  • Ginger powder (1 tsp)
  • Garlic powder (1 tsp)
  • Avocado oil for cooking (1-2 tbsp)
  • Coconut aminos (1 tbsp)
  • Shredded carrots (2 large carrots)
  • Mixed greens of choice (2 cups)
  • Cucumber (½ cucumber)
  • Green onion (2-3 stalks)
  • Shredded purple cabbage (¼ head of cabbage)
  • Nori paper (dried seaweed)
  • Pickled ginger (2 spoonfuls or to preference) 
  • Avocado (1 whole avocado) 
  • Sesame seeds (for topping)
  • Optional sauce: 
    • Mayo (¼ cup)
    • Sriracha (1-2 tbsp)
    • Honey (1 tbsp) 

Instructions

  1. Cook your white rice and add a splash of rice vinegar (1-2tsp’s based on taste preference, to create a sushi rice)
  2. Rinse Salmon and pat dry
    • Chop into cubes about 1 inch in size
  3. Season salmon with salt, garlic, and ginger and saute in avocado oil on medium heat. As the salmon is about halfway cooked through, add in coconut aminos to the pan and finish salmon. When the salmon begins to easily separate between the white lines of the filet, it’s finished cooking. 
  4. After salmon and rice are cooked, you can now create your bowl. 
  5. In your bowl: add in rice, mixed greens, shredded carrots, cucumber, pickled ginger, purple cabbage, green onion, nori paper, avocado, and cooked salmon on top
    • Finish with sesame seeds and sriracha sauce if desired. 
  6. To make the sriracha sauce: 
    • Whisk together an avocado or olive oil mayo (¼ cup) with 2-3 tbsps of Sriracha (depending on spice preference) and ½ tbsp. Honey. 
      • Sprouts and Whole Foods stock a gluten free sriracha sauce by “Sky Valley”

Salmon Sushi Bowl Notes: 

  • This Salmon Sushi Bowl recipe can be modified in many ways based on your nutritional needs and preferences. Feel free to exchange and omit any of the vegetables listed in the bowl. As well, if you’re experiencing digestive discomfort with raw vegetables, you can steam the vegetables for easier digestion. 
  • My kids loved this meal as a “deconstructed bowl” on their plate. I portioned out salmon, rice, and cucumber with a small side of sriracha dipping sauce for them. They are also huge fans of nori paper sheets. 
  • Not a huge fan of salmon? Feel free to switch it up and create your own bowl with a different meat. I have made this with chicken thighs as well!
  • If you do not tolerate or prefer white rice, you can use brown rice or quinoa as an alternative grain. Cauliflower rice is a great grain free option! 
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