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Easy Salmon “Sushi” Bowls


Serves 4


Ingredients SALMON

  • 45 ml tamari (or soy sauce // ensure gluten-free as needed)

  • 30 ml toasted sesame oil

  • 30 ml rice vinegar

  • 9 g ginger, grated or finely minced (a 1-inch piece yields ~1 Tbsp or 9 g)

  • 2 cloves garlic, grated or finely minced

  • 1 tsp maple syrup

  • 1/2 tsp red pepper flakes (optional // for heat)

  • 680 g salmon filets (~1 inch thick, skin removed and cut into 1-inch cubes // wild-caught when possible // king salmon for best flavor/texture)

RICE

  • 200 g dry sushi rice (or sub short-grain white or brown rice and increase water)

  • 300 ml water

  • 1 tsp rice vinegar

SALAD

FOR SERVING optional

  • 1 large avocado, thinly sliced

  • 2 stalks green onion (scallions), thinly sliced

  • 1 small package package seaweed snack chips or nori sheets, crumbled into a “sprinkle”

  • Sesame seeds

  • Pickled ginger

  • Wasabi


Instructions

  • SALMON (MARINATE): In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional). Set aside 2-3 Tbsp of the marinade for serving with finished bowls (optional). Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes. While it marinates, start your rice and cucumber salad.

  • RICE: Rinse rice with cold water in a fine mesh strainer until water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a strong simmer over medium-high heat. Reduce heat to low, cover, and cook until water is absorbed and rice is tender (~15 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.

  • Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.

  • SALMON (COOK): Heat a large, well-seasoned cast iron skillet or non-stick pan over medium-high heat. Once hot, gently place the salmon in the pan using a fork or slotted spoon, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and cooked to your preference, or until the internal temperature reaches 145 F (63 C // temperature recommended for food safety).

  • To serve, divide the rice between bowls and add the salmon, cucumber salad, and other toppings of choice — we like it with cubed avocado and garnished with green onion, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.

  • Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.


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