Salmon Sushi Protein Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Low-Carb (variation), Vegan (variation)
Ingredients
Scale
- 1 cup sushi rice (short-grain white rice)
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1/2 lb sushi-grade salmon, cubed
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon sesame oil
- 1 ripe avocado, sliced
- 1/2 English cucumber, sliced into half-moons
- 1/2 cup shelled edamame, steamed
- 1 sheet nori (seaweed), torn into small pieces
- 2 tablespoons Kewpie mayo
- 1 tablespoon Sriracha
- Sesame seeds and pickled ginger for garnish
Instructions
- Step 1: Cooking the Sushi Rice – Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, remove from heat and let it sit for 5 minutes. Stir in the rice vinegar and let it cool slightly.
- Step 2: Marinating the Salmon – While the rice is cooking, cut your sushi-grade salmon into bite-sized cubes. In a small bowl, whisk together the soy sauce and sesame oil. Toss the salmon in the mixture until evenly coated. Keep the salmon in the refrigerator until you are ready to assemble the bowls.
- Step 3: Preparing the Toppings – Wash and slice the cucumber and avocado. If your edamame is frozen, steam it quickly or microwave it according to the package instructions. Tear the nori sheet into small, bite-sized strips or flakes.
- Step 4: Mixing the Spicy Mayo – In a small ramekin, stir together the Kewpie mayo and Sriracha until smooth. If you prefer more heat, add an extra teaspoon of Sriracha. Transfer the mixture to a squeeze bottle or prepare to drizzle it with a spoon.
- Step 5: Assembling the Bowl – Divide the seasoned rice into two bowls. Arrange the marinated salmon, avocado, cucumber, and edamame on top of the rice. Sprinkle with the torn nori and sesame seeds.
- Step 6: Final Garnishing – Drizzle the spicy mayo generously over the top of the bowls. Add a small heap of pickled ginger on the side for an authentic sushi experience. Serve immediately while the rice is slightly warm and the fish is chilled.