Description
A vibrant and flavorful Sesame Salmon Sushi Bowl combining perfectly cooked sushi rice, seared sesame salmon, tangy pickled vegetables, creamy avocado, and a savory soy-mayo drizzle. This quick and easy dish delivers all the taste of sushi in a convenient bowl, perfect for a healthy and satisfying meal.
Ingredients
Salmon and Marinade
- 1 lb. salmon, skin removed, diced into 1” pieces (or larger)
- 1.5 tablespoons sesame oil
- 1/3 cup soy sauce
- 2 cloves garlic, finely minced
- 1 teaspoon ginger paste
Rice
- 1.5 cups uncooked sushi rice (makes about 4 cups when cooked)
- 2 cups water
- 1/4 cup seasoned rice vinegar
Vegetables and Toppings
- 1 cup pickled sliced cucumbers
- 1 cup pickled matchstick carrots
- 1 avocado, thinly sliced
- 2 sheets seaweed, cut into strips
- 1 tablespoon Furikake
Sauce
- 1/4 cup Kewpie mayo
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
Instructions
- Cook Rice: Rinse and cook the sushi rice according to the package instructions using 2 cups of water until tender and fluffy.
- Season Rice: While the rice is still warm, drizzle 1/4 cup of seasoned rice vinegar over it. Gently fold the vinegar into the rice with a rice paddle or large spoon until evenly incorporated and the rice is shiny.
- Heat Oil: In a large skillet, heat 1.5 tablespoons of sesame oil over medium-high heat until shimmering to prepare for searing the salmon.
- Prepare Salmon: Season the diced salmon pieces generously with salt and pepper on all sides for flavor.
- Sear Salmon: Add the seasoned salmon pieces to the skillet and cook, turning occasionally, until each side develops a dark golden-brown crust, about 4-5 minutes total.
- Add Aromatics and Sauce: Lower the heat to medium-low. Add 1/3 cup soy sauce, 2 cloves minced garlic, and 1 teaspoon ginger paste to the skillet. Simmer gently for 2-3 minutes until the salmon fully cooks and the sauce slightly reduces.
- Assemble Bowls: Divide the seasoned sushi rice among four bowls. Top each bowl with pickled sliced cucumbers, pickled matchstick carrots, thin avocado slices, seaweed strips, and the seared salmon pieces.
- Prepare Soy Mayo Drizzle: In a small bowl, whisk together 1/4 cup Kewpie mayo, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil until smooth and combined.
- Finish and Serve: Drizzle the soy mayo sauce evenly over each bowl. Sprinkle with 1 tablespoon Furikake seasoning for an umami finish. Serve immediately and enjoy!
Notes
- For best results, use fresh sushi-grade salmon for the highest quality and safety.
- If you prefer less salty flavors, adjust the soy sauce quantity to taste.
- Ginger paste can be substituted with freshly grated ginger if preferred.
- The rice vinegar used should be seasoned (with sugar and salt) for classic sushi rice flavor.
- Feel free to add other fresh toppings like edamame or radishes for extra crunch.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days; reheat salmon gently.
