Asian Salmon Bowl
Sushi is one of my favorite foods ever, but honestly, it can get pretty pricey when wanting to enjoy it outside of special occasions. So, I tend to gravitate to making sushi bowls at home by splurging on some beautiful, high-quality salmon, which still ends up being cheaper than paying for a bunch of different rolls at a restaurant.
This dish comes together fairly quickly since the fish is raw and only marinates for about 10 minutes. The longest cooking time about this is the rice, but in a pinch, you can easily use leftover rice like I did (which I often keep in my fridge or freezer).
Also, since this recipe uses raw fish, I would definitely recommend getting your seafood from a reputable seller and ensuring that it’s fresh and was previously frozen upon arrival to your shop or store. Here’s a great resource for how to choose the right kind of fish for sushi. Let’s get “cooking”!
Asian Salmon Bowl
Cook time: 15 minutes
2 skinless salmon filets, cubed
4 tbsp soy sauce
2 tbsp mirin
1 tbsp sesame oil
1 tbsp light brown sugar
1 tsp granulated garlic
Steamed white rice, for serving
Seaweed salad, for serving
Avocado, cubed, for serving
Ginger-scallion sauce, for serving*
Nori komi furikake seasoning, for serving
*Note: the full recipe for my ginger-scallion sauce can be found on my Instagram “Story Eats” saved highlight. It’s on the top of my profile page and saved with the peanut noodle recipe. If you don’t have Instagram, you can easily whip it up by running 2 small bunches of green onions, 1 small peeled ginger root (roughly chopped), 3 tbsp of kosher salt, and enough vegetable oil to make it into chunky paste in a food processor. I don’t mind the larger pieces of ginger, but if you want it to be finer, you can grate the ginger prior to processing. I always keep a jar of this sauce handy in my fridge.
In a medium mixing bowl, combine the cubed salmon, soy sauce, mirin, sesame oil, light brown sugar, and granulated garlic. Add a dash of kosher salt. Set aside in the fridge for 15 minutes to marinate.
To serve, assemble the salmon bowl with rice first. Then top with the seaweed salad, cubed avocado, dollops of the ginger-scallion sauce, and the marinated salmon. Discard the marinade after spooning the cubed salmon on the bowls. Sprinkle the rice bowl with furikake seasoning and serve.