Description
This salmon sushi bowl is a vibrant and nutritious dish that combines tender salmon, fresh vegetables, and perfectly seasoned rice, all topped with a delightful crunch and spicy sriracha mayo.
Ingredients
3 ½ cups cooked short-grain ‘sushi’ or Jasmine Rice
¼ cup rice vinegar
5 teaspoons granulated sugar
4 (4-ounce) cooked salmon filets
1 cup sliced Persian cucumbers
1 cup shredded carrots
2 small ripe avocados
thinly sliced
¼ cup pickled sushi ginger
1 tablespoon oil
⅓ cup panko breadcrumbs
a pinch of garlic salt
prepared sriracha mayo
toasted or black sesame seeds
1 nori sheet
minced jalapeños
low-sodium soy sauce mixed with a dot of wasabi
Instructions
- In a bowl, combine cooked rice, rice vinegar, and sugar; mix well until the sugar dissolves.
- Divide the seasoned rice among four bowls.
- Top each bowl with cooked salmon filets, sliced cucumbers, shredded carrots, avocado slices, and pickled ginger.
- In a skillet, heat oil over medium heat, add panko breadcrumbs, and a pinch of garlic salt; cook until golden and crispy.
- Sprinkle panko crunchies over the bowls, then add toppings such as sriracha mayo, sesame seeds, shredded nori, minced jalapeños, and drizzles of soy sauce with wasabi.
Notes
Feel free to customize the toppings and add your favorite vegetables for more variety.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: salmon sushi bowl, sushi bowl recipe, healthy sushi bowl, salmon recipe, quick dinner