Salmon Sushi Bowl
Broiled salmon, crisp veggies, spicy mayo, and eel sauce are all piled on top of sticky sushi rice for a satisfying and flavorful dinner or make ahead lunch.
Print
Pin
Servings:
Calories: 929kcal
Ingredients
For the rice:
- 2 cups short grain sushi rice
- 2 ¼ cups water
- ¼ cup seasoned rice vinegar
For the salmon:
- 4 boneless salmon fillets (4 - 5 oz each)
- Olive oil
- Kosher salt
For the eel sauce:
- ½ cup soy sauce or tamari
- ½ cup mirin
- ½ cup granulated sugar
For the bowls:
- 1/4 cup mayonnaise
- 1 - 2 Tablespoons sriracha (to taste)
- 2 mini cucumbers or 1 large (sliced)
- 2 radishes (sliced very thin)
- 2 avocados (sliced)
- Green onions (sliced)
Instructions
Prepare the sushi rice:
- Place the rice in a fine mesh sieve and rinse it with cold water until the water is no longer cloudy, about 1 minute. Shake off excess moisture, then transfer the rice to a pot with a tight fitting lid.
- Add water to the rice and stir. Cover, then bring to a gentle boil over medium high heat.
- Immediately reduce the heat to low, and set the timer for 16 minutes. Let the rice gently simmer during that time. Remove the lid at 16 minutes and try a few grains to see if they’re tender.
- Once tender, replace the lid, remove from heat, and allow the rice to continue steaming, another 10 minutes.
- Uncover the pot and stir the vinegar into the rice gently until liquid is absorbed.
For the eel sauce and salmon:
- Preheat the broiler. Line a sheet pan with foil and spray with cooking spray.
- In a saucepan, combine the soy sauce, mirin, and granulated sugar. Bring the mixture to a boil, then turn the heat down so it maintains a gentle simmer. Continue to cook for 5-7 minutes, or until the mixture is thickened to the consistency of thin maple syrup. Set aside a few tablespoons to glaze the salmon.
- Place the salmon on the prepared pan, brush with olive oil and season generously with salt. Place the salmon in the middle rack under the broiler and cook for 6 minutes. Remove the salmon and brush with the reserved eel sauce. Return to the oven and cook another 2-4 minutes, or until the salmon flakes easily and the thickest part reaches 135 degrees fahrenheit. I do not recommend cooking past 140 degrees.
- Combine mayonnaise and 1 tablespoon Sriracha in a small bowl and stir until combined, add more to taste if desired.
- Portion cooked rice into bowls. Top with flaked salmon, sliced veggies, pickled ginger, and green onions. Serve with remaining eel sauce and spicy mayo.
Notes
Make ahead instructions:
- Bowls can be served warm or cold. The rice, salmon, and sauces can all be made up to 4 days in advance and stored in sealed containers in the fridge.
Substitutions:
- You can use leftover white rice or quick rice instead of the sushi rice. It won't have quite the same texture, but will work just fine.
- Sub the rice for salad greens to make a sushi salad.
- Sub the salmon for fresh, raw sushi grade salmon if you prefer.
- Use smoked salmon instead of the broiled salmon for a Philadelphia sushi bowl.
Nutrition
Calories: 929kcal | Carbohydrates: 125g | Protein: 34g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 2093mg | Potassium: 1296mg | Fiber: 10g | Sugar: 34g | Vitamin A: 263IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!