Salmon Sushi Bowls
with pickled cucumbers / nori / rice

Name: Salmon Sushi Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup Mayonnaise; 1 tsp Sriracha, more or less, to taste; 2 tsp Lime juice; 1 1/2 cups Rice, sushi; 2 cups Water; 3 Tbsp Vinegar, rice; 1 tsp Sugar; 1/2 tsp Salt; 8 oz Cucumbers, sliced; 1/2 cup Vinegar, rice; 2 tsp Sugar; 1 tsp Sesame seeds, white (opt); 1 sheet Nori, finely chopped or shredded (1 sheet = 1/4 cup; sub crumbled seaweed crisps or furikake); 1 lb Salmon, sushi-grade, cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna); 1 Tbsp Soy sauce, low-sodium (plus more for serving); 2 tsp Oil, toasted sesame; 2 tsp Sesame seeds, any color; 1 Avocados, chopped; for serving Pickled ginger (opt); for serving Wasabi paste (opt)

Active: 35 Total: 35

Original GF Paleo Vegetarian

Much like sushi hand rolls (a member favorite), these bowls deliver all the delicious flavors from your favorite sushi bar in a weeknight-friendly format. Let everyone build their own bowls for a fun, communal experience.
Smarts #1: Sushi rice should be used right away, so be sure to give yourself enough time to assemble this meal.
Smarts #2: Feel free to customize these bowls any way you like. Use any raw (sushi-grade) or cooked seafood, or add extra vegetables like edamame or shredded carrots.

Proteins

Fish, non-canned

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Sriracha Mayo:

Mayonnaise - 1/3 cup
Sriracha - 1 tsp , more or less, to taste
Lime juice - 2 tsp

Sushi Rice:

Rice, sushi - 1 1/2 cups
Water - 2 cups
Vinegar, rice - 3 Tbsp
Sugar - 1 tsp
Salt - 1/2 tsp

Pickled Cucumbers:

Cucumbers - 8 oz , sliced
Vinegar, rice - 1/2 cup
Sugar - 2 tsp
Sesame seeds, white (opt) - 1 tsp

Salmon Sushi Bowls:

Nori - 1 sheet , finely chopped or shredded (1 sheet = 1/4 cup; sub crumbled seaweed crisps or furikake)
Salmon, sushi-grade - 1 lb , cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
Soy sauce, low-sodium - 1 Tbsp (plus more for serving)
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 2 tsp
Avocados - 1 , chopped
Pickled ginger (opt) - for serving
Wasabi paste (opt) - for serving

Prep

Nori - Crumble or chop nori into bite-sized pieces. Store in an airtight container. (Can be done up to 5 days ahead)
Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
Make pickles - (Note: The longer ahead you make the pickles, the more tart and “pickle-y” they’ll be. You can also wait and toss this together 30 minutes before serving if you’d like them to retain their crunch and just be lightly dressed.) Dice the cucumbers. Whisk together vinegar and sugar (portions for pickles). Combine cucumbers and sesame seeds (portion for pickles, if using) in a small bowl or jar. Pour liquid over top. (It’s okay if the cucumbers aren’t completely submerged in liquid, but you want them mostly covered. Add some more rice vinegar if needed.) (Can be done up to 3 days ahead.)

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Make

Rinse the rice in cool water (not on the ingredients list) until the water runs clear. Drain well. Combine rice and water (portion on the ingredients list) in a saucepan. Bring to a boil. Reduce heat to a low simmer. Cover and simmer until all of the water is absorbed, ~20 minutes. Transfer the rice to a serving bowl and let it cool slightly.
While the rice cooks, slice salmon into bite-sized cubes and toss gently with soy sauce, sesame oil, and sesame seeds (portion for sushi bowls.)
Drain the liquid from the pickled cucumbers.
Chop the avocados.
When rice is finished cooking, combine vinegar (portion for rice), sugar (portion for rice), and salt in a microwave-safe bowl. Microwave on high until the sugar and salt dissolve (you may need to stir it a few times). Pour the mixture over the rice and stir it gently in until evenly combined.
If sriracha mayo was made ahead of time, give it a stir.
To assemble, form a bed of rice in serving bowls. Top rice with salmon, cucumbers, avocados, pickled ginger (if using), and wasabi (if using). Scatter nori over the bowls and drizzle with sriracha mayo and some additional soy sauce, if desired. Enjoy!

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