These seared salmon sushi bowls are packed with creamy avocado, crunchy cucumbers, salty dried seaweed and a coconut aminos unagi sauce.
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Your new favorite weeknight meal
It's not every day you find an easy and delicious weeknight meal that's ready in under 30 minutes. I consider these recipes treasures meant to be cherished and saved for the busiest, most action packed evenings.
You most likely have a collection of your own, go-to, weeknight meals. Maybe they are impressive vegan dishes like this orange cauliflower, or maybe you stick with a reliable freezer meal.
Whatever you gravitate towards, it's important to have quick and nutritious meals planned for the week to minimize stress and maximize healthy choices!
Seared Salmon Sushi Bowls
I know, I know, traditional Japanese sushi bowls usually use RAW salmon, but sometimes it's not the most convenient thing to run to the fancy grocery store that carries sushi grade salmon on a weeknight (not to mention it's not the most affordable weekly habit). So we are modifying here.
Plus, who doesn't love salmon seared skin side down so it gets nice and crispy?
It's no surprise how well the crispy salmon goes with classic sushi ingredients like creamy avocado, crunchy fresh cucumber, and dried seaweed. We're adding it all to a bowl of warm white rice (you can use sushi rice if you're fancy like that and have it on hand) then topping it with a sweet and salty unagi sauce made with orange cauliflower.
Pin It for Later
Want to try this recipe later? Pin it for later so you don't forget it!