Salmon Sushi Bowls
If you are into Japanese flavors, this recipe is for you. Typically it is requested in my house at least once a week. It is simple, versatile, and delicious. Often great for casual dinner with family and friends. It tastes like sushi rolls but in a simplified bowl form! You can be creative and add other ingredients such as steamed broccoli or kale or spinach. In place of salmon, I use grilled chicken.
1 ½ pounds salmon
Salt and pepper
1 bag cauliflower rice plain
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt
⅓ cup low-fat mayonnaise
1 to 2 tablespoons sriracha or wasabi paste to taste
1 cup frozen edamame
2 large carrots, sliced into ribbons with a vegetable peeler
1 avocado, cubed
1 small cucumber, sliced
4 sheets Nori seaweed cut into strips or roasted seaweed snack
Recommended garnishes: sesame seeds and pickled ginger or chopped green onion
Salmon Sushi Bowls
Sushi Cauliflower Rice
Spicy Mayo Sauce
Preheat the oven to 450 degrees F.
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Prepare Sushi Rice. Rinse the rice until water runs clear. Add to water in a medium pan, stirring a few times until the 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.
Place the cauliflower to a microwave-safe bowl, cover with plastic wrap (poke a few holes to allow some steam to escape) and cook on high for three minutes. Remove from microwave and uncover. Mix the sugar with rice vinegar until the sugar starts to dissolve and pour it into the cauliflower. Stir to combine then set aside to cool while you prepare your fillings.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
Prepare the spicy sauce by stirring together the mayonnaise and sriracha or wasabi, set aside.
To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of salmon, avocado, cucumber slices, green onion slices, and a few pieces of nori. Drizzle with spicy mayo sauce. Sprinkle with sesame seeds if desired.