I am a huge sushi lover and have been ever since I was a young kid. When we’d go out for sushi as a family my parents would order it on a huge boat for all of us to share. In my eyes going to a candy shop was good, but getting sushi delivered to me in a boat that I could probably fit on at the time was even better.
This dish does incredibly well at scratching the sushi itch. I love to make it with sushi grade tuna, but that’s not always available near me so this is a great alternative and it just as delicious. I honestly think most of the reason why I love sushi is all of the accoutrements – seaweed, rice, soy sauce, wasabi, spicy mayo. The fish is just an added bonus!
Salmon Cucumber Avocado Bowl
Ingredients
- 1 lb wild salmon
- 1 cup arborio rice
- 1 avocado
- 1 head bibb lettuce
- 1/2 cup mayo
- 1-2 tbsp sriracha
- 12 mini sheets seaweed
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp honey
- 1 tsp ground ginger
- 1 clove garlic
- 2 tbsp sesame oil
- 3 scallions
- 1 avocado
- 4 Persian cucumbers
- 1/4 cup pickled ginger
- 1 tbsp black sesame seeds
Instructions
- Preheat oven to 425°F and place a piece of parchment paper on a baking sheet
- Cook rice: Cook 1 cup of arborio rice according to package directions.
- Marinate and bake salmon: Combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 2 teaspoons honey, 1 teaspoon ground ginger, and one clove grated garlic. Chop salmon into 2" pieces and add to marinade. Leave in the fridge for 15 minutes then scatter on baking sheet and cook for 4-6 minutes.
- Prepare spicy mayo: Combine 1/2 cup mayo with 1-2 tablespoons sriracha (depending on spice tolerance).
- Prepare toppings: Chop 3 scallions, slice 1 avocado, tear apart head of bibb lettuce, chop 4 Persian cucumbers,
- Assemble bowls: Place lettuce on plate with rice, salmon, cucumbers, and avocado. Top with scallions and sesame seeds then drizzle with spicy mayo and soy sauce. Add seaweed on the side.