Salmon Sushi Bowl

Recipe: Salmon Sushi Bowls
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes 

Looking for a delicious meal option you can feel good about? These salmon sushi bowls are full of flavour, and nutrients. Can you spot the all-stars? These make it count:

Salmon

A low fat, high protein meat source, salmon is rich in B12 (which keeps your blood and nerves healthy, and helps you make DNA), potassium (which helps you manage blood pressure), and most notably, omega-3 (which your body needs, but can’t make), an essential fatty acid that has been researched to strengthen your heart and brain.

Avocado

Also containing a healthy dose of omega-3s, avocados are an incredible source of nutrients including folate, magnesium and even vitamin C! Rich in healthy fats, avocados also help with satiation, helping you feel fuller, longer.

OK, feeling good? Here’s what you’ll need:

For the Bowls:

  • 2 cups white rice
  • 1 pound wild caught salmon
  • 2 avocados
  • 1 cucumber, sliced
  • 3 green onions
  • 1 cup edamame
  • 1 watermelon radish
  • 2 carrots, shredded
  • ¼ head small purple cabbage, chopped
  • 1 fresh lemon
  • Sesame seeds
  • Soy Ginger Dressing
  • Sriracha Aioli

For the Soy Ginger Dressing:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1-2 tablespoons fresh grated ginger root
  • 3 garlic cloves, minced

For the Sriracha Aioli

  • ½ cup mayonnaise
  • 2 tbsp sriracha

Directions:

  • Prepare the rice according to package directions.
  • Preheat oven to 425F. Season salmon with salt, pepper, and fresh lemon juice. Bake salmon for 15-20 minutes.
  • 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.
  • Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
  • To assemble Salmon Sushi Bowls, add rice to the bowl. Top with a portion of salmon, avocado, cucumber slices, green onion slices, edamame, watermelon radish, shredded carrots and purple cabbage. Drizzle with sriracha aioli and soy ginger dressing.  Garnish with sesame seeds and enjoy!