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.
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
Instructions
- Get started by making marinated cucumbers. Mix all the ingredients into a bowl and set aside until ready to serve.
- 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.
- Next, in a large bowl, add the salmon and all the remaining ingredients. Toss with a spoon.
- 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.
- While the salmon is cooking, make the spicy mayo and set aside.
- 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.