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Salmon Sushi Bowl

Salmon Sushi Bowl

Looking for a delicious salmon bowl that’ll knock your socks off? Try my easy Salmon Sushi Bowl. It’s gluten-free, dairy-free, and super easy to make.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • SALMON SUSHI
  • 4 salmon fillets skinned and cubed
  • 1 tsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt and pepper
  • 1 tap sriracha l I love Yellowbird
  • KALE SALAD
  • 1 bunch of kale chopped
  • 2 tbsp olive oil
  • 2 tbsp coconut aminos or tamari or soy sauce
  • 1 lime juiced
  • 2 tbsp rice vinegar
  • salt and pepper to taste
  • 3 scallions chopped
  • ¼ cup cilantro chopped
  • black and white sesame seeds for garnish
  • MARINATED CUCUMBERS
  • 3 Persian cucumbers sliced
  • 2 Tbsp coconut amino
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Black and or white sesame seeds
  • SIRACHA MAYO
  • ½ cup vegan mayo
  • 1 tbsp lime juice
  • 1.5 tbsp sriracha sauce
  • TOPPINGS
  • Shaved carrots
  • Edamame shelled
  • Sliced avocados
  • Sesame seeds
  • Avocado sliced

Method
 

  1. Get started by making marinated cucumbers. Mix all the ingredients into a bowl and set aside until ready to serve.
  2. In another large bowl, add the kale, olive oil, coconut aminos, lime juice, salt, pepper, cilantro, and scallions, and mix well. Massage with your hands to soften the kale leaves.
  3. Next, in a large bowl, add the salmon and all the remaining ingredients. Toss with a spoon.
  4. Heat a large skillet with 2 tbsp avocado oil on medium heat. Once the pan is warm, add the salmon (you may need to do this in batches). Cook for about 4 minutes per side.
  5. While the salmon is cooking, make the spicy mayo and set aside.
  6. Assemble the bowl starting with the kale salad. Add the salmon, marinated cucumbers, edamame, avocado, carrots, and drizzle with the sriracha mayo. Top with sesame seeds and enjoy.