Salmon Sushi Bowl
Deconstructed salmon sushi bowl with brown rice sushi rice, teriyaki salmon, cucumber and avocado.
Equipment
- Non-Stick Skillet
Ingredients
- 1 Salmon steak cubed
- 1/4 cup Cucumber diced
- 2 Green onions chopped
- 1 ripe Avocado sliced
- 1/4 cup Carrot shredded
- 1/4 Nori sheet torn or sliced
Salmon Seasonings
- 1 tbsp Sesame oil
- 1/4 cup Teriyaki Sauce
- 1 tsp Soy sauce
- 1 tbsp Old bay
- 1 tsp Ginger freshly grated
Sushi Rice
- 1 cup Rice
- 1.5 cups Water may need more for extra fluffiness
- 2 - 3 tbsp Rice wine vinegar
- 1 tsp Raw sugar
- 1 tsp Salt
Spicy Mayo
- 1 tbsp Mayo Low fat
- 2 tbsp Greek yogurt
- 1 - 2 tsp Sriracha
- 1/4 tsp Rice wine vinegar
Instructions
Sushi Rice
- Cook rice to package directions
- While rice is cooking, mix the remaining ingredients together and set aside
- Once rice is cooked, gently fluff and pour the rice wine vinegar mixture over the rice and gently mix. Set aside once done
Teriyaki Salmon
- Prep your salmon by removing the skin and cutting into cubes. Season with old bay
- Pre-heat a nonstick skillet to medium heat and add sesame oil
- Add your salmon to the pan and sear on all sides. Once seared, add your teriyaki sauce, soy sauce and grated ginger
Assembling Sushi Bowl
- Add 1/3 cup rice to a bowl along with half of the teriyaki salmon
- Next add your cucumber, carrots, green onion, nori pieces and avocado
- Sprinkle the bowl with black sesame seeds and drizzle with spicy mayo
- Can serve with an extra side of teriyaki sauce if desired