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A vibrant sushi bowl featuring seasoned salmon, romaine salad, edamame, cucumbers, avocado, pickled ginger, and shredded carrots, all drizzled with a soy sauce, rice vinegar, mirin, sesame oil, garlic, and lemon dressing, and topped with sesame seeds. The bowl is garnished with additional vegetables like broccoli and kale.

Salmon Sushi Bowl

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"Ingredients for a Salmon Sushi Bowl: sushi rice, seasoned salmon, assorted fresh veggies, a flavorful sauce for the toppings, and a side of sriracha mayo sauce for dipping or drizzling."
“Fresh and Flavorful: All the ingredients you need to create a delicious and nutritious Salmon Sushi Bowl, perfect for a post-workout meal.”

 Fresh and Flavorful Salmon Sushi Bowl: A Nutrient-Packed Delight

Indulging in the vibrant flavors and fresh ingredients of sushi has never been easier than with a homemade sushi bowl. This delightful dish offers a customizable and convenient way to enjoy the essence of sushi. One of my favorite combinations features tender salmon, crisp romaine salad, edamame, cucumbers, creamy avocado, pickled ginger, jalapenos, and shredded carrots. Packed with nutrients and bursting with flavor, this Salmon Sushi Bowl is a feast for the senses.

Perfectly Seasoned Salmon: Enhancing with Savory and Spicy Notes

To begin, I seasoned the sushi-grade salmon to perfection. Using a blend of soy sauce, mirin, white rice vinegar, chili paste, lemon juice, sea salt, and black pepper, I marinated the salmon briefly to let the flavors meld. This mixture gives the salmon a savory, slightly spicy kick with a hint of citrus, enhancing its natural richness.

Building the Bowl: Freshness and Crunch in Every Bite

The base of the Salmon Sushi Bowl is made up of fresh, crunchy romaine lettuce, which provides a refreshing contrast to the other components. I then added a generous serving of edamame, which offers a satisfying bite and a boost of protein. Sliced cucumbers and creamy avocado contribute a cool, smooth texture, while the pickled ginger adds a tangy zing that cuts through the richness of the salmon and avocado. Shredded carrots not only add a pop of vibrant color but also a slight sweetness and crunch.

Flavorful Dressing: Tying it All Together with Umami Richness

For the dressing, I crafted a simple yet flavorful blend of soy sauce, white rice vinegar, mirin, sesame oil, a minced garlic clove, minced ginger, lemon juice, and a sprinkle of sesame seeds. This dressing ties all the ingredients together, adding depth and a balanced umami taste to the bowl.

Customize Your Bowl: Endless Possibilities for Personalization

One of the best things about sushi bowls is their versatility. You can customize your bowl with any toppings you like. Consider adding steamed broccoli, kale, or other favorite vegetables to make the bowl uniquely yours. The possibilities are endless, making it easy to cater to your personal tastes and dietary preferences.

A Perfect Meal Anytime: Satisfying and Delicious Every Time

This Salmon Sushi Bowl is my go-to meal after a workout at the gym. It’s healthy, delicious, and incredibly satisfying, providing all the nutrients my body needs to recover and refuel. Whether you’re a sushi lover or just looking for a new way to enjoy fresh ingredients, you have to try this bowl. The delightful medley of flavors and textures in every bite will make it an instant favorite in your kitchen!

Salmon Sushi Bowl
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Salmon Sushi Bowl

Course: Main DishCuisine: Asian
Servings

1

servings
Prep time

10

minutes
Cooking time

20-30

minutes
Calorieskcal

Create a delicious sushi bowl with seasoned salmon, romaine salad, edamame, cucumbers, avocado, pickled ginger, jalapeños and shredded carrots. Top with a soy sauce, rice vinegar, mirin, sesame oil, garlic, ginger, and lemon dressing. Customize with additional vegetables like broccoli or kale. Enjoy this healthy, flavorful, and versatile meal anytime.

Ingredients

  • For the Salamon: 500 gr. (1 lb.) Salamon, 1 tbsp. Soy Sauce, 1 tbsp. Mirin, 1 tbsp. White Rice Vinegar, 1/2 -1 tsp. Cillie Oil paste, 1 tbsp. Lemon Juice, 1 tbsp. sesame Oil, 1tbsp. Ginge Garlic Paste or 1 tsp. minced garlic and minced ginger

  • Dressing for the Toppings: 1 tbsp. Soy Sauce, 1 tbsp. Mirin, 1 tbsp. White Rice Vinegar, 2 tbsp. Sesame Oil, 2 tbsp. Lemon Juice, 1 tsp. minced Garlic Clove, 1 tsp. minced Ginger, 1/2 tsp. Toasted Sesame Seeds

  • Siracha Mayo Sauce: 1/2 cup mayonnaise, 1-2 tbsp. Siracha Sauce

  • Toppings: Avocado, Cucumber, Edamame, Pickled Ginger, Romain Salad or Kale, Jalapenos, Carrots, Broccoli (optional),

  • 3/4 to 1 cup of uncooked sushi rice

Directions

  • Sushi Rice:

    1. Rinse the sushi rice under cold water until the water runs clear.
    2. Cook the sushi rice according to the package instructions.
    3. Once cooked, let the rice cool slightly

  • Preparing the Salmon:

    1. Cut the salmon into thin slices or bite-sized pieces.
    2. In a bowl, mix together 1 tbsp. soy sauce, 1 tbsp. mirin, 1 tbsp. white rice vinegar, 1/2 tsp. chili oil paste, and 1 tbsp. lemon juice.
    3. Marinate the salmon in this mixture for about 15-30 minutes.

  • Cooking the Salmon:

    1. Heat a pan over medium heat and drizzle sesame oil over it.
    2. Place the salmon fillets in the pan and cook until grilled or fried to your desired level of doneness.
    3. Once cooked, remove the salmon from the pan and set aside.
    4. Sprinkle lemon juice over the cooked salmon fillets.

  • Toppings Dressing:

    1. In a separate bowl, combine 1 tbsp. soy sauce, 1 tbsp. mirin, 1 tbsp. white rice vinegar, 1 tbsp. sesame oil, 2 tbsp. lemon juice, minced garlic clove, minced ginger, and toasted sesame seeds.
    2. Mix well and set aside.

  • Preparing the Toppings:

    1. Avocado: Peel, pit, and slice the avocado.
    2. Edamame: If using frozen edamame, thaw and shell them. If using fresh edamame, boil them until tender and shell them.
    3. Cucumber: Wash the cucumber and slice it thinly.
    4. Romaine Lettuce: Wash and dry the romaine lettuce leaves, then chop them into small pieces.
    5. Pickled Jalapeños: Drain the pickled jalapeños
    6. Shredded Carrots: Wash and peel carrots, then use a grater to shred them into fine pieces.
    7. Mixing with Toppings Dressing: Combine all the prepared toppings in a bowl and mix them with the previously prepared toppings dressing.

  • Sriracha Mayo Sauce:

    1. In a small bowl, mix 1/2 cup mayonnaise with 1-2 tbsp. sriracha sauce (adjust according to your spice preference). Set aside.

  • Assembly:

    1. In a bowl, place a serving of sushi rice.
    2. Arrange the toppings over the rice, including any additional garnishes you prefer.
    3. Place the grilled salmon on top of the rice and toppings.
    4. Sprinkle some toasted sesame seeds over the bowl for added flavor and texture.
    5. Drizzle sriracha mayo sauce over the bowl according to your preference.
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