Salmon Bowls
Salmon Bowls
Ingredients
For the Sushi Rice
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin-on
- as needed cooking oil spray
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons teriyaki sauce, or coconut aminos
- 2 tablespoons sesame seeds
For the Cucumber Salad
- 1 cucumber, large, chopped into small cubes
- 1 tablespoon coconut aminos, or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon furikake
For the Avocado
- 2 avocado, ripe, pitted and cubed
- 1 tablespoon lemon juice, freshly squeezed, or lime juice
For Assembly and Toppings
- 1/2 cup roasted peanuts, roughly chopped
- 4 roasted seaweed snacks
- as needed wasabi paste, optional
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. This usually takes 5-7 rinses. Drain well.
⏱️ 5 min
- 2
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.
⏱️ 25 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 6
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.
⏱️ 5 min
- 7
Bake the salmon for 12-15 minutes, or until cooked through and slightly caramelized. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400
- 8
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.
⏱️ 5 min
- 9
Prepare the avocado. Scoop the cubed avocado into a small bowl and drizzle with fresh lemon or lime juice to prevent browning.
⏱️ 3 min
- 10
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Bowls
Ingredients
For the Sushi Rice
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin-on
- as needed cooking oil spray
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons teriyaki sauce, or coconut aminos
- 2 tablespoons sesame seeds
For the Cucumber Salad
- 1 cucumber, large, chopped into small cubes
- 1 tablespoon coconut aminos, or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon furikake
For the Avocado
- 2 avocado, ripe, pitted and cubed
- 1 tablespoon lemon juice, freshly squeezed, or lime juice
For Assembly and Toppings
- 1/2 cup roasted peanuts, roughly chopped
- 4 roasted seaweed snacks
- as needed wasabi paste, optional
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. This usually takes 5-7 rinses. Drain well.
⏱️ 5 min - 2
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.
⏱️ 25 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 6
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.
⏱️ 5 min - 7
Bake the salmon for 12-15 minutes, or until cooked through and slightly caramelized. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400 - 8
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.
⏱️ 5 min - 9
Prepare the avocado. Scoop the cubed avocado into a small bowl and drizzle with fresh lemon or lime juice to prevent browning.
⏱️ 3 min - 10
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.
⏱️ 5 min