Salmon Sushi Bowls

Ingredients

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Maple syrups

  1 tsp or 7g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Rice wine vinegar

  1 tsp or 5g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  1 sheets or 1g

• Tamari

  San-J

  3 tbsp or 54g

Directions

1. 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.
2. 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.
3. Once your rice is cooking, make the Gingery Smashed Cucumber Salad and prep your desired toppings.
4. 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).
5. 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.
6. Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days. Not freezer friendly.
7. Recipe by: Minimalist Baker (source: https://minimalistbaker.com/easy-salmon-sushi-bowls/)

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