Denman Dines
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Salmon Sushi Bowls
Sushi bowl with salmon, rice, and vegetables.
4
servings
30m
prep
15m
cook
Ingredients
Ingredients
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1 1/2 pound salmon, cubed
1/4 cup soy sauce
2 tablespoon + 1/2 tbsp sesame oil
3 tablespoon + 1 tsp rice vinegar
1 tablespoon + 1/2 tbsp ginger, minced
6 clove garlic, minced
1 teaspoon + 1/2 tsp maple syrup
1 teaspoon red pepper flakes
1 cup rice
1 avocado, sliced
5 green onions, sliced
1 package seaweed snack chips (or nori)
Sesame seeds
1 large English cucumber
Instructions
Instructions
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1
Add rice, water, and 1 tsp rice vinegar to rice maker and cook.
2
In a medium bowl, mix 3 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp ginger, 4 cloves garlic, 1 tsp maple syrup, and 1/2 tsp pepper flakes. Add the salmon and allow to marinate for about 20 minutes.
3
In a different medium bowl, mix 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, and 1/2 tsp red pepper flakes.
4
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 3 green onions and 2 tbsp sesame seeds.
5
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.
6
To serve, add rice and salmon to bowls, then top with cucumber salad, avocado, green onion, seaweed, and sesame seeds.
