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Seared Salmon Sushi Bowls

Seared Salmon Sushi Bowls


  • Author: Salima's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Description

These seared salmon sushi bowls are packed with creamy avocado, crunchy cucumbers, salty dried seaweed and a coconut aminos unagi sauce.


Scale

Ingredients

For the Bowls:

  • 2 small/medium fillets of salmon 
  • 1 tbsp ghee or olive oil
  • 1/2 tbsp salt 
  • 1/2 tbsp tbsp pepper
  • 1 tbsp sugar
  • 1 tsp ginger
  • 2 cups white or brown rice
  • 1 avocado, sliced into cubes
  • 1 cucumber, sliced into cubes
  • 2 sheets dried seaweed, cut into small pieces
  • sesame seeds
  • green onions

For the Unagi Sauce:

  • 1/2 cup coconut aminos
  • 1 tbsp cold water 
  • 1 tbsp corn starch

Instructions

  1. preheat oven to 350. heat a large saucepan to medium heat and in a bowl coat your salmon with the olive oil, sugar, ginger, salt and pepper, padding to coat. sear for 3-4 minutes on each side, depending on the thickness. bake for 10 minutes.  
  2. in the same saucepan you seared your salmon in, drain any remaining grease and add coconut aminos. bring to a boil. in a small bowl combine corn starch and water, mix well. stir the corn starch mix into the simmering coconut aminos stirring to thicken. turn the heat off. 
  3. in your bowls add a scoop of rice, a piece of salmon, some avocado, cucumber, and seaweed. top with sesame seeds, green onions and the unagi sauce.

  • Category: Dinner
  • Method: Seared
  • Cuisine: Japanese

Keywords: Seared Salmon Sushi Bowls

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