Its no secret that Preston and I are huge sushi fans. We love the taste and variety of flavors that eating sushi offers. So when I saw several Pinterest posts about sushi bowls, I knew this was something that we needed to try for ourselves. As usual, we put our own spin on this dish, and were even able to create slightly different dishes for each of us based on our individual taste preferences.
1 cup uncooked white or brown rice (cooked according to package instructions)
6 oz filet of salmon
3 tsp sesame oil
1 tbl olive oil
1 tbl rice vinegar
1 tbl low sodium soy sauce
3 tsp wasabi paste
1 tbl sugar
1 clove garlic, minced
1 cup cucumber, thinly sliced
1 cup carrot, thinly sliced
1 avocado, thinly sliced
2 scallions, thinly sliced
2 nori sheets, cut into small pieces
Sea salt to taste
Seasme seeds to taste
1. Preheat oven to 350 degrees. Place salmon filet in baking pan. Coat with sesame oil and season with sea salt. Cook in the oven for approximately 15 minutes, until salmon is fully cooked and is light pink in color. Allow salmon to cool for about 5 minutes and then cut into thin slices.
2. Mix the olive oil, rice vinegar, soy sauce, wasabi paste, sugar, and garlic together to make the sauce.
3. Place about 1 cup of the cooked rice in the bottom of a bowl. Arrange the desired amount of fish and vegetables on top, sprinkling scallions, nori, and sesame seeds on top of all ingredients.
4. Cover bowl with 5-7 tablespoons of the sauce, or desired amount.
Of course, you could vary the ingredients slightly to meet your desired taste. In addition to the salmon, Preston also added crab stick to his bowl. We also added homemade spicy mayo to parts of the bowl (which is equal parts mayonnaise and sriracha sauce).
QOTD: What is your favorite sushi roll?