Salmon Sushi Bowl
A delightful and nutritious bowl featuring salmon, fresh vegetables, and flavorful sauces, perfect for any meal of the day.
Equipment
- Skillet
- Small bowls
- Whisk
Ingredients
- 1/3 cup mayonnaise
- 1 tsp sriracha plus more to taste
- 2 tsp rice vinegar
- 1 Tbsp toasted sesame oil
- 2/3 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup honey
- 6 cloves garlic minced
- 1 Tbsp minced fresh ginger
- 1 (1-pound) salmon fillet cut into 4 pieces
- 4 cups cooked brown rice
- 1 English cucumber sliced
- 1 avocado pitted and sliced
- 2 sheets nori cut into triangles
- to taste optional sesame seeds for serving
Instructions
- In a small bowl, combine mayonnaise, sriracha, and rice vinegar to make the sriracha mayo. Set aside.
- In another bowl, mix soy sauce, rice vinegar, honey, minced garlic, and ginger to create the sauce for the salmon.
- Heat toasted sesame oil in a large skillet over high heat. Add the salmon pieces and sear for about 90 seconds on all sides until golden.
- Arrange the salmon skin-side down in the pan and pour the soy sauce mixture over it. Cook for about 3 minutes until the sauce thickens slightly.
- Divide the cooked brown rice evenly among serving bowls. Top with a piece of salmon, arranged cucumber and avocado slices, and nori triangles.
- Drizzle with any remaining pan sauce and add more sriracha mayo to taste.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.