Tasty Salmon Sushi Bowl Recipe 

Broiled salmon, crisp veggies, spicy mayo, and eel sauce top sticky sushi rice for a delicious meal or lunch.  

INGREDIENTS

For the rice: – 2 cups short grain sushi rice – 2 ¼ cups water – ¼ cup seasoned rice vinegar For the salmon: – 4 4-5 oz boneless salmon fillet – 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:- Rinse the rice in a fine mesh sieve with cold water for 1 minute to remove any cloudiness. Shake off excess moisture and add rice to a lidded pot.  

Step 1

Add water to rice and stir. Cover and gently boil over medium-high heat. Set the timer for 16 minutes and lower the heat immediately.  

Step 2

Allow the rice to cook softly. Remove the lid at 16 minutes and test a few grains for tenderness.   

Step 3

After tender, cover, remove from heat, and let rice steam for 10 minutes. Uncover the saucepan and gradually stir vinegar into rice until absorbed.  

Step 4

For the eel sauce and salmon:- Heat the grill. Prepare a sheet pan with foil and cooking spray. Make eel sauce. Mix soy sauce, mirin, and sugar in a saucepan.   

Step 5

Start by boiling the ingredients, then reduce the heat to a simmer. Cook until the mixture thickens to thin maple syrup, 5-7 minutes. Reserve a few tablespoons for salmon glazing.  

Step  6

Prepare salmon. Brush olive oil and salt generously on the salmon on the preheated pan. Cook fish for 6 minutes on the centre grill rack.   

Step  7

Remove salmon and brush with eel sauce. Reheat the salmon for 2-4 more minutes until it flakes easily and the thickest part reaches 135 degrees Fahrenheit.   

Step  8

Avoid cooking over 140 degrees.  Spice up mayo. Blend mayonnaise and 1 tbsp Sriracha in a small bowl. Add extra to taste.  

Step  9

Combine bowls. Portion cooked rice into bowls. Add sliced veggies, pickled ginger, green onions, and salmon flakes. Serve with spicy mayo and remaining eel sauce.  

Step  10

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