Ingredients
Units
Scale
Rice
- 1 cup dry sushi rice (or substitute short-grain white or brown rice and increase water)
- 1 1/4 cups water
Soy-Ginger Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sugar, optional
- 1 teaspoon sesame oil
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, minced
Spicy Mayo
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha, to desire spiciness
For Serving
- 1 avocado, thinly sliced
- 2 green onions, thinly sliced
- 1 small package seaweed snack chips and/or one nori sheet
- Sesame seeds
- Pickled Ginger
- Wasabi
Instructions
- Roast/Broil Salmon at 425°F for 8-10 minutes, or until cooked through. I used my Honey-Dijon Salmon recipe that doesn’t impart a honey flavor and is my way of making sushi for one night and eating for leftovers the next!
- Prepare rice (if using sushi rice). Rinse rice with cold water until the water runs clear. Add water. Bring to a strong simmer over medium high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes. OR use frozen brown rice for easy meal prep!
- Make your spicy mayo. Stir together the mayonnaise and sriracha. Use more sriracha if you like it extra spicy, use less and/or none if you just want a tad of creaminess. Set aside.
- Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved, if using. Set aside. *I’ve made this recipe without sugar and it’s equally delicious.
- Assemble Salmon “Sushi” Bowls. Add cooled rice to the bowl. Top with a portion of the salmon, diced avocado, diced cucumber, green onion, and a few pieces of seaweed (nori). Drizzle with your soy ginger dressing and dab a little spicy mayo on top. Garnish with sesame seeds, optional.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner