Salmon Sushi Bowl

This Salmon Sushi Bowl is a vibrant, nutrient-packed meal featuring fresh vegetables that provide essential vitamins, fiber, and antioxidants. The omega-3-rich salmon offers healthy fats that support heart and brain health, while the spicy Sriracha mayo adds a flavorful kick. With a balanced combination of vegetables, protein, and healthy fats, this bowl is both satisfying and nourishing. It’s a delicious way to enjoy a colorful, healthful, and flavorful meal.

Have fun with this recipe and add additional vegetables as desired.

Servings: 2

Gluten Free / Dairy Free

Ingredients:

• 8 oz. salmon, diced in 1” cubes

• sesame oil

• 1 Tbsp. soy sauce, and

• 1/2 tsp. of ginger powder

• 1 small cucumber, sliced

• 1 tsp. avocado oil

• 1 carrot, peeled and curled

• 1 red bell pepper, thinly sliced

• 1/2 cup of frozen shelled edamame

• 1 cup rice

• 1 ½ cups broth or water

• 2 Tbsp mayonnaise + 2 tsp Sriracha (for topping)

• Sesame seeds (for topping)

Directions

1. Marinate the Salmon:

• In a bowl, combine a few drops of sesame oil, soy sauce, and ginger powder.

• Add the diced salmon and toss to coat. Let marinate for at least 15 minutes. You can use kitchen scissors to cut the salmon easily.

2. Cook the Rice:

• Rinse the rice under cold water.

• In a pot, bring 1 ½ cups broth or water to a boil.

• Add rice, reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and liquid is absorbed.

• Fluff with a fork and set aside.

3. Prepare the Sriracha Mayo:

• Mix 1 tablespoon mayonnaise with 1 teaspoon Sriracha until smooth. Add more Sriracha if you want it to be extra spicy.

4. Cook the Edamame:

• Cook frozen shelled edamame according to package instructions. I usually microwave them in a bowl for about 30 seconds.

5. Cook the Salmon:

• In a skillet over medium heat, cook the marinated salmon in avocado oil until just cooked through (about 3-4 minutes per side). Set aside.

6. Assemble the Bowl:

• Spoon the cooked rice into bowls.

• Top with cooked salmon, cucumber slices, curled carrot, red bell pepper slices, and edamame.

• Drizzle with the Sriracha mayo.

• Garnish with sesame seeds.