Salmon Sushi Bowl

When I saw a picture of this recipe idea for a Salmon Sushi Bowl, it went on my menu planning list right away, it looked so good! And, it tasted as good as it looked! 😛. Thank you to My Gluten Free Guide for this recipe inspiration!

This was a perfect recipe for me to use some salmon that had been in the freezer for a while. The fresh fillets I prepare during fishing season are so good on the BBQ or quick fried in the cast iron pan, there’s not much seasoning required on these as the fresh flavor is sufficient. But the salmon that doesn’t get prepared right away goes in the freezer, and I prefer those salmon fillets with a little more seasoning. If you have some salmon in the freezer, try this recipe, or my salmon cakes, or one of many others you will find here on my blog!

INGREDIENTS -

3 cups cooked sushi rice (substitute riced cauliflower for Whole30, keto, paleo)
3 Tbsp rice vinegar
1 tsp coconut sugar
1/2 tsp fine salt
1 Tbsp pure maple syrup
1 tsp toasted sesame oil
2 tsp coconut aminos
1/2 tsp garlic granules
1 tsp mirin
2 salmon fillets
2 Tbsp toasted sesame seeds
4 green onions, diced
1 1/2 cup edamame beans, optional
Avocado, sliced
Black sesame seeds for garnish
1/2 cup healthy mayonnaise
1 Tbsp sriracha sauce

Cook the sushi rice however you prefer to cook rice (my favorite is the instant pot!!) or follow the instructions on your rice package. While the rice is cooking, prepare the sushi rice dressing by mixing together the rice vinegar, sugar, and salt together in a small dish. Mix well until the sugar and salt have dissolved. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up. Add the toasted sesame seeds and stir them throughout the rice.

Prepare the salmon fillets by removing the skin and chopping them into chunks. Prepare the teriyaki marinade by mixing the maple syrup, sesame oil, coconut aminos, garlic granules and mirin together in a small dish. Set all these aside.

Prepare the spicy mayonnaise by whisking together the mayonnaise and sriracha sauce. Then, if you want to be fancy 🤗, place it in a ziploc bag and with scissors snip a corner open just a little bit so you can squeeze out a perfect topping decoration.

Divide the rice between your two favorite bowls, then add the edamame beans and sliced avocado to the bowls.

Pour the marinade into a small frying pan over high heat. Bring to temperature and then turn the heat down to allow it to simmer, reducing it and creating a thicker consistency. Add the salmon to the pan and turn the heat back up to high - stir so that the salmon is fully coated, then add the green onions over the top. Continue to cook on high heat for a couple of minutes, stirring occasionally, until the salmon is cooked to your preference. Place the teriyaki salmon and spring onions onto the sushi bowls. Top with spicy mayonnaise and sprinkle black sesame seeds over the top.

So delicious, so easy, and so good for you - enjoy!