Easy Salmon "Sushi" Bowls

• servings: 4 servings
• total time: 40 minutes

Ingredients

3 Tbsp tamari (or soy sauce // ensure gluten-free as needed)

2 Tbsp toasted sesame oil

2 Tbsp rice vinegar

1 Tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)

2 cloves garlic, grated or finely minced

1 tsp maple syrup

1/2 tsp red pepper flakes (optional // for heat)

1 ½ pounds salmon filets

1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)

1 ¼ cups water

1 tsp rice vinegar

1 batch Gingery Smashed Cucumber Salad (or sub 1 cup each thinly sliced cucumber and carrots)

1 large avocado, thinly sliced

2 stalks green onion (scallions), thinly sliced

1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”

Sesame seeds

Pickled ginger

Wasabi

Directions

SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.

RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.

Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.

SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).

To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.

Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.

Nutrition

• Serving Size: 1 sushi bowl
• Calories: 616 kcal
• Total Fat: 23.9 g
• Saturated Fat: 4.1 g
• Unsaturated Fat: 9.5 g
• Cholesterol: 77 mg
• Sodium: 1360 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 4.8 g
• Total Sugars: 5.4 g
• Protein: 44.5 g