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Salmon Sushi Bowls

Created by: Meghan McMorrow, Fox and Briar

A delicious DIY sushi idea you can try for lunch or dinner.

Salmon Sushi Bowls
  • 1 and 1/2 pounds wild caught salmon from Kroger Easy for You! Seafood, with lemon slices, cilantro and butter sealed in the pouch.
  • 1 Avocado, sliced
  • 1 cucumber, peeled and sliced
  • 4 green onion, sliced
  • 4 sheets nori, cut into strips (I used Kroger Roasted Seaweed Snack)
  • sesame seeds for garnish (optional)
  • Sushi Rice (see recipe below)
  • Sriracha Aioli (see recipe below)
  • Soy Ginger Dressing (see recipe below)
Sushi Rice
  • 2 cups short grain white sushi rice, such as Cal-Rose
  • 3 cups water
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1/2 Tbsp. salt
Soy Ginger Dressing
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tsp. sugar
  • 1 tsp. sesame oil
  • 1-2 Tbsp. fresh grated ginger root
  • 3 garlic cloves, minced
Sriracha Aioli
  • 1/2 cup high quality mayonnaise
  • 1-2 Tbsp. sriracha (to desired spiciness)
Directions:
  1. Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°f for 20-30 minutes, or until cooked through.
  2. Prepare Sushi Rice.  Rinse the rice until water runs clear.  Add to water in a medium pan, stirring a few times until water comes to a boil.  Cover and reduce heat to low.  Cook for about 20 minutes, or until water has evaporated.  Allow rice to cool slightly.
  3. In a small bowl, mix the rice vinegar, sugar and salt.  Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved.  Pour vinegar mixture over the rice and stir until combined.
  4. Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
  5. Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic.  Whisk until sugar is dissolved.  Set aside.
  6. To assemble Salmon Sushi Bowls, add sushi rice to the bowl.  Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori.  Drizzle with sriracha aioli and soy ginger dressing.  Garnish with sesame seeds if desired.
Notes:
  • If buying wild salmon, be sure to watch out for small bones.  I usually try to remove them before serving if possible.

View Party Plan: Springtime Celebration

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