Easy Salmon “Sushi” Bowls

🧂 Ingredients

• 3 Tbsp tamari ((or soy sauce // ensure gluten-free as needed))
• 2 Tbsp toasted sesame oil
• 2 Tbsp rice vinegar
• 1 Tbsp ginger, grated or finely minced ((a 1-inch piece yields ~1 Tbsp or 9 g))
• 2 cloves garlic, grated or finely minced
• 1 tsp maple syrup
• 1/2 tsp red pepper flakes ((optional // for heat))
• 1 ½ pounds salmon filets
• 1 cup dry sushi rice ((or sub short-grain white or brown rice and increase water))
• 1 ¼ cups water
• 1 tsp rice vinegar
• 1 batch Gingery Smashed Cucumber Salad ((or sub 1 cup each thinly sliced cucumber and carrots))
• 1 large avocado, thinly sliced
• 2 stalks green onion (scallions), thinly sliced
• 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
• Sesame seeds
• Pickled ginger
• Wasabi

👨‍🍳 Instructions

1. 1

   SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.

2. 2

   RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.

3. 3

   Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.

4. 4

   SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).

5. 5

   To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.

6. 6

   Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.