# Salmon Sushi Bowl

> Seared marinated salmon over seasoned rice with cucumber, avocado, carrots, and a creamy sriracha-yogurt drizzle. All the sushi-bowl flavor from whole-food ingredients.

Recipe page: https://goodguteats.com/recipes/salmon-sushi-bowl/

- Makes: 4 servings, 1 bowl each
- Category: Main course
- Cuisine: Japanese

Total time: ~1h 4m.

## Nutrition

Per serving, estimated from the ingredients: 604 calories, 31 g protein, 51 g carbs, 30 g fat, 4 g fiber.

## Ingredients (for 4 servings)

- 1 cup White Rice
  - Tip: Short-grain or sushi rice works best. It sticks together for easy chopstick eating. Long-grain works but won't have that classic sushi texture.
- Salt
- 3 tbsp Soy Sauce
  - Tip: Low-sodium soy sauce works too. Start with 3 tbsp and adjust.
- 3 tbsp Rice Vinegar (2 tbsp rice, 1 tbsp marinade)
- 1 tbsp Toasted Sesame Oil
- 1 tsp Fresh Ginger
- 1 tbsp Garlic-Infused Olive Oil
- 2 tsp Maple Syrup (½ tsp rice, 1 tsp marinade, ½ tsp spicy mayo)
- 1 lb Salmon (Generic)
  - Tip: Skin-on or skinless both work. For the no-cook method, use sushi-grade salmon only.
- 1 Cucumber
- 2 Carrots
- 1 Avocado
  - Tip: Should be ripe but firm, giving way slightly when pressed.
- ¼ cup Whole Milk Greek Yogurt
- 1 tbsp Sriracha
- ½ Lime
- 2 Green Onion Tops
  - Tip: Green tops only. Slice thin on the bias.
- 1 tbsp Sesame Seeds
- 2 Dried Seaweed
  - Tip: Nori sheets. Tear into bite-sized pieces or cut into thin strips.

## Steps

1. Rinse 1 C White Rice under cold water until it runs mostly clear. Drain. (~2m)
2. Add White Rice, 2 1/4 cups water, and ½ tsp Salt to a medium pot. (~1m)
3. Bring to a boil. (~5m)
4. Reduce heat to low and cover. (~15m)
5. Remove from heat. Keep lid on and let steam. (~10m)
6. Whisk together the marinade: 3 T Soy Sauce 1 T Rice Vinegar 1 T Sesame Oil 1 tsp Fresh Ginger 1 T Garlic-Infused Olive Oil 1 tsp Maple Syrup (~2m)
7. Cut 1 lb Salmon into bite-sized cubes. Toss in marinade. (~3m)
8. Slice 1 Cucumber into thin half-moons. (~2m)
9. Peel and julienne 2 Carrots (~3m)
10. Slice 1 Avocado (~2m)
11. Make spicy mayo. Whisk until smooth: ¼ C Greek Yogurt 1 T Sriracha ½ tsp Maple Syrup ½ Lime (~2m)
12. Mix together 2 T Rice Vinegar and ½ tsp Maple Syrup. (~1m)
13. Fold gently into the warm White Rice. (~2m)
14. Heat a skillet over medium-high. (~2m)
15. Add Salmon with marinade. (~1m)
16. Sear per side until golden and just cooked through. (~6m)
17. Divide White Rice among bowls. Top with Salmon, Cucumber, Avocado, and Carrots. (~3m)
18. Drizzle with spicy mayo. Top with 2 Green Onion Tops 1 T Sesame Seeds and torn 2 Dried Seaweed (~2m)

Pan-seared salmon gets a golden crust that adds texture contrast to the bowl.

Recipes, not medical advice.