Salmon Sushi Bowl

This Salmon Sushi Bowl is a crave-worthy dinner for these spring days and coming summer days. It’s a white sushi rice bowl topped with cooked salmon, avocado, cucumber slices, green onion slices, and a few pieces of nori. It finishes off with drizzles of sriracha aioli and soy ginger dressing over the toppings. These two dressings are what defined your salmon bowl, along with white shushi rice. Yummy!

Regarding to sauces, here are what you need to make them. Sriracha aioli is a simple combination of mayonnaise and sriracha. Meanwhile, soy ginger dressing is a mix of 6 ingredients, including soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic. It takes you only 10 minutes to prepare these dressing and rice and 40 minutes to bake salmon. Not much for any goof meal at home, right?

If you love salmon or prefer one-serving meals, this salmon sushi bowl is right up your street. It’s now one of the most beloved food of my family, especially kids. As a chef of home, I give it one more yes. It’s easy and quick to clean after cooking. Let’s check it out!

Salmon Sushi Bowl

Recipe by GenevaWatsonCourse: DinnerCuisine: JapaneseDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

This Salmon Sushi Bowl is a crave-worthy dinner for these spring days and coming summer days. It’s a white sushi rice bowl topped with cooked salmon, avocado, cucumber slices, green onion slices, and a few pieces of nori. It finishes off with drizzles of sriracha aioli and soy ginger dressing over the toppings.

Ingredients

• For Salmon Sushi Bowls

• 1 ½ pounds wild caught salmon from Kroger Easy for You! Seafood with lemon slices, cilantro and butter sealed in the pouch.

• sushi rice

• sriracha aioli soy ginger dressing

• 1 avocado, sliced

• 1 cucumber, peeled and sliced

• 3 green onion, sliced

• 4 sheets nori, cut into strips

• sesame seeds for garnish (optional)

• For Sushi Rice

• 2 cups short grain white sushi rice (such as Cal-Rose)

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1/2 tablespoon salt

• 3 cups water

• For Soy Ginger Dressing

• 1/2 cup low sodium soy sauce

• 1 teaspoon sesame oil

• 1/4 cup rice vinegar

• 2 teaspoons sugar

• 3 garlic cloves, minced

• 1-2 tablespoons fresh grated ginger root

• For Sriracha Aioli

• 1/2 cup high quality mayonnaise

• 1-2 tablespoons sriracha

Directions

• Bake salmon according to package instructions at 425°F for 20-30 minutes, or until cooked through.
• To make sushi rice, rinse rice until water runs clear. Pour into a medium pan with water, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated. Allow rice to cool slightly.
• Gather rice vinegar, sugar and salt in a small bowl. Heat in microwave for about 30 seconds, then stir until sugar and salt are dissolved.
• Pour vinegar mixture over rice, stir to well combined.
• To make sriracha aioli, combine mayonnaise and sriracha, Set aside.
• To make soy ginger dressing, add soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic in a bowl. Whisk until sugar is dissolved and set aside.
• To assemble, divide sushi rice among serving bowls. Top with salmon, avocado, cucumber slices, green onion slices, and a few pieces of nori.
• Drizzle with sriracha aioli and soy ginger dressing over toppings. Garnish with sesame seeds, if desired.
• Serve immediately!

Notes

• If you use wild salmon, you should remove all small bones before serving.