Baked Salmon Sushi Bowl
A delightful blend of flavors, textures, and nutrients that captures the warmth and comfort of fall.
Ingredients
For the Salmon and Rice
- 2 fillets salmon fillets Fresh or sushi-grade is recommended.
- 1 cup sushi rice Short-grain rice can substitute if needed.
- 1.5 cups water
- 1 tablespoon sesame oil
- ¼ cup soy sauce or tamari Use tamari for a gluten-free option.
- 1 tablespoon rice vinegar
For the Toppings
- 1 cup cucumber, thinly sliced
- 1 medium avocado, sliced
- 1 tablespoon sesame seeds For garnish
- to taste fresh cilantro or green onions For topping
Instructions
Cook the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan and bring it to a boil. Once boiling, lower the heat, cover, and simmer for about 20 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
Prepare the Salmon
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the salmon fillets skin-side down on the sheet, and drizzle with soy sauce and sesame oil. Bake for 15–20 minutes, or until the salmon flakes easily with a fork.
Prepare the Veggies
- While the salmon is baking, slice the cucumber and avocado.
Mix the Rice Seasoning
- In a bowl, combine the cooked rice with rice vinegar. Fluff the rice gently with a fork, allowing it to cool slightly.
Assemble the Bowl
- In a serving bowl, create a bed of seasoned sushi rice. Top with sliced salmon, cucumber, and avocado. Drizzle additional soy sauce and sprinkle sesame seeds for garnish.
Notes
Choose fresh salmon for the best flavor. Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to maintain moisture.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 1g
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