Loading...

Rinse the sushi rice thoroughly under cold running water until the water runs clear. This usually takes 5-7 rinses. Drain well.

Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

While the rice is resting, prepare the seasoning for the rice. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved.

Once the rice has rested, transfer it to a large, shallow bowl or a baking sheet. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the seasoning, being careful not to mash the grains. Allow the rice to cool slightly.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet. Spray the salmon with cooking oil. Season evenly with 1/2 teaspoon salt and garlic powder. Drizzle each fillet with 1/2 tablespoon of teriyaki sauce (or coconut aminos) and sprinkle generously with sesame seeds.

Bake the salmon for 12-15 minutes, or until cooked through and slightly caramelized. The internal temperature should reach 145°F (63°C).

While the salmon bakes, prepare the cucumber salad. In a medium bowl, combine the cubed cucumber, coconut aminos (or soy sauce), rice vinegar, and furikake. Mix well to combine.

Prepare the avocado. Scoop the cubed avocado into a small bowl and drizzle with fresh lemon or lime juice to prevent browning.

To assemble the bowls: Divide the seasoned sushi rice among 4 serving bowls. Place one baked salmon fillet on top of the rice in each bowl. Add a portion of the cucumber salad and chopped avocado to each bowl. Sprinkle with chopped roasted peanuts and serve with roasted seaweed snacks and optional wasabi paste on the side.


Rinse the sushi rice thoroughly under cold running water until the water runs clear. This usually takes 5-7 rinses. Drain well.

Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

While the rice is resting, prepare the seasoning for the rice. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved.

Once the rice has rested, transfer it to a large, shallow bowl or a baking sheet. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the seasoning, being careful not to mash the grains. Allow the rice to cool slightly.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet. Spray the salmon with cooking oil. Season evenly with 1/2 teaspoon salt and garlic powder. Drizzle each fillet with 1/2 tablespoon of teriyaki sauce (or coconut aminos) and sprinkle generously with sesame seeds.

Bake the salmon for 12-15 minutes, or until cooked through and slightly caramelized. The internal temperature should reach 145°F (63°C).

While the salmon bakes, prepare the cucumber salad. In a medium bowl, combine the cubed cucumber, coconut aminos (or soy sauce), rice vinegar, and furikake. Mix well to combine.

Prepare the avocado. Scoop the cubed avocado into a small bowl and drizzle with fresh lemon or lime juice to prevent browning.

To assemble the bowls: Divide the seasoned sushi rice among 4 serving bowls. Place one baked salmon fillet on top of the rice in each bowl. Add a portion of the cucumber salad and chopped avocado to each bowl. Sprinkle with chopped roasted peanuts and serve with roasted seaweed snacks and optional wasabi paste on the side.
