Salmon Avocado Sushi Bowls
Salmon Avocado Sushi Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice, uncooked
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Salmon
- 1 1/4 pounds salmon fillets, skin on or off, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more to taste
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
For the Toppings
- 2 avocado, ripe, sliced or diced
- 1 cucumber, seedless, thinly sliced or diced
- 1/2 cup shredded carrots
- 2 nori sheets, toasted, cut into thin strips
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted, for garnish
- 1/4 cup pickled ginger, for serving
Instructions
- 1
Prepare the Sushi Rice: Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, 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
- 2
Season the Rice: While the rice rests, combine rice vinegar, granulated sugar, and salt in a small bowl. Microwave for 30 seconds or heat gently until the sugar and salt dissolve. Transfer the cooked rice to a large, shallow bowl. Pour the vinegar mixture over the hot rice and gently fold with a rice paddle or wooden spoon until well combined. Let cool to room temperature.
⏱️ 10 min
- 3
Prepare the Salmon: In a medium bowl, combine the salmon cubes, soy sauce, 1 tablespoon sesame oil, garlic powder, and black pepper. Toss gently to coat.
⏱️ 5 min
- 4
Cook the Salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Add the salmon in a single layer and cook for 2 to 3 minutes per side, until cooked through and lightly browned. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min
- 5
Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and 1/2 teaspoon sesame oil until smooth. Taste and adjust sriracha if desired.
⏱️ 3 min
- 6
Assemble the Bowls: Divide the cooled sushi rice among four serving bowls. Artfully arrange the cooked salmon, sliced avocado, cucumber, and shredded carrots over the rice.
⏱️ 5 min
- 7
Garnish and Serve: Drizzle generously with spicy mayo. Garnish with nori strips, sliced scallions, toasted sesame seeds, and a side of pickled ginger. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Avocado Sushi Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice, uncooked
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Salmon
- 1 1/4 pounds salmon fillets, skin on or off, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more to taste
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
For the Toppings
- 2 avocado, ripe, sliced or diced
- 1 cucumber, seedless, thinly sliced or diced
- 1/2 cup shredded carrots
- 2 nori sheets, toasted, cut into thin strips
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted, for garnish
- 1/4 cup pickled ginger, for serving
Instructions
- 1
Prepare the Sushi Rice: Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, 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 - 2
Season the Rice: While the rice rests, combine rice vinegar, granulated sugar, and salt in a small bowl. Microwave for 30 seconds or heat gently until the sugar and salt dissolve. Transfer the cooked rice to a large, shallow bowl. Pour the vinegar mixture over the hot rice and gently fold with a rice paddle or wooden spoon until well combined. Let cool to room temperature.
⏱️ 10 min - 3
Prepare the Salmon: In a medium bowl, combine the salmon cubes, soy sauce, 1 tablespoon sesame oil, garlic powder, and black pepper. Toss gently to coat.
⏱️ 5 min - 4
Cook the Salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Add the salmon in a single layer and cook for 2 to 3 minutes per side, until cooked through and lightly browned. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 5
Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and 1/2 teaspoon sesame oil until smooth. Taste and adjust sriracha if desired.
⏱️ 3 min - 6
Assemble the Bowls: Divide the cooled sushi rice among four serving bowls. Artfully arrange the cooked salmon, sliced avocado, cucumber, and shredded carrots over the rice.
⏱️ 5 min - 7
Garnish and Serve: Drizzle generously with spicy mayo. Garnish with nori strips, sliced scallions, toasted sesame seeds, and a side of pickled ginger. Serve immediately.
⏱️ 2 min