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Salmon Sushi Bowls

Ingredients

  • salmon
  • 1/2 cucumber
  • spring Mix
  • 1 avocado
  • 3 green onions
  • 1 cup rice you can use previously cooked white rice as well
  • sesame seeds for topping
  • 1 nori seaweed packet

Sushi Rice

  • 1 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tbsp salt

Soy Ginger Dressing

  • 4 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp ginger
  • 1 tsp sesame oil
  • 1 tbsp minced garlic

Mayo Sauce

  • 1/4 cup mayonnaise
  • 1 tbsp Sriracha (You can add more depending on your taste)

Instructions

  • Cook your rice. Put 1 cup of rice in a pan, 2 cups of water. Cook until it boils. Once it boils turn down to simmer and cook for 15 minutes.  
  • In a separate small bowl, mix the soy sauce, rice wine vinegar, ginger, sesame oil and minced garlic all together and put it to the side.
  • In a separate small bowl, mix the mayo and sriracha together. Feel free to adjust to your spiciness levels.
  • Cut up your cucumbers & green onions, place to the side. 
  • It's time to add a little flavor to the rice. Grab a medium sized bowl, add the 1 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 tablespoon salt. Mix those together then microwave for 30 seconds until the sugar & salt have dissolved. Once it's dissolved, feel free to transfer the rice & mix with the liquid. 
  • Salmon time... ok, grab your favorite pan and add a few drops of oil to pan fry the salmon. It takes about 2-3 minutes depending on how big your salmon is. 
  • Now it's time to assemble! Spoon rice in a bowl (as much or as little as you'd like), drop in some spring mix, then nestle the salmon on top. 
  • Drizzle the ginger soy dressing all over the bowl, then spoon the Sriracha mayo on the side.
  • Don't forget the seaweed & sesame seeds and enjoy!