Denman Dines
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Salmon Sushi Bowls
Sushi bowl with salmon, rice, and vegetables.
4
servings
30m
prep
15m
cook
Ingredients
Rice
0/3
1 cup rice
1 tsp rice vinegar
2 cups water
Salmon
0/8
1 1/2 lb salmon, cubed
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp ginger
4 cloves garlic
1 tsp maple syrup
1/2 tsp pepper flakes
Cucumber Salad
0/10
2 cloves garlic
1/2 tbsp ginger
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tsp maple syrup
1/2 tsp red pepper flakes
1 large English cucumber
3 green onions, sliced
2 tbsp sesame seeds
Toppings
0/4
Avocado
Green onion
Seaweed
Sesame seeds
Instructions
Rice
0/1
1
Add rice, water, and vinegar to rice maker and cook.
Salmon
0/2
1
Add all marinade ingredients to a medium bowl and mix together. Toss in the salmon chunks and allow to marinate for about 20 minutes.
2
Heat a large skillet over medium-high heat. Add salmon to the skillet (use slotted spoon and leave excess marinade in the bowl) and cook through, about 5-6 minutes.
Cucumber Salad
0/2
1
In a medium bowl, mix garlic, ginger, vinegar, soy sauce, sesame oil, maple syrup, and red pepper flakes.
2
Trim the ends of the cucumbers, then cut in half lengthwise. Lay the cut side down and lightly smash the cucumbers. After smashing, slice cucumber and add to the bowl. Mix in green onions and sesame seeds.
Serving
0/1
1
To serve, add rice and salmon to bowls, then top with cucumber salad, avocado, green onion, seaweed, and sesame seeds.
