Salmon Sushi Bowls

We recently discovered that the salmon we buy from the local fish market is sushi grade. Ahhhh! Such a game changer. We've gone a bit overboard since then, buying huge slabs of salmon so we can grill some on a cedar plank and cut up the rest for sashimi. One time Steve bought a whole side of salmon. That was $$$ but so damn good.



These sushi bowls were everything I wanted them to be and more. I can't wait to make them again but next time I'll also buy some tuna so we can enjoy both types of fish.

Salmon Sushi Bowls
Inspired by Fox and Briar

1 pound sushi-grade salmon
1 avocado, cut into cubes
1 cucumber, peeled, seeded and cut into cubes
3 scallions, sliced on an angle
4 sheets nori, cut into strips
sesame seeds, for garnish
cooked edamame, optional
pickled ginger, optional
wasabi, optional

For the Sushi Rice
1 cup short grain white sushi rice
1 1/2 cups water
1 tablespoon rice vinegar
1/2 tablespoon sugar
3/4 teaspoon salt

For Soy Ginger Dressing
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon fresh grated ginger root
2 garlic cloves, minced

For the Spicy Mayo
1/4 cup mayonnaise
1 tablespoon sriracha (or more, to desired spiciness)
1/2 teaspoon fresh lime juice
1/2 teaspoon sesame oil

Remove the skin from the salmon and cut into bite-size chunks.

Rinse the rice until the water runs clear, then add to a pot with the 1 1/2 cups of water and let sit for 30 minutes. Turn on the heat and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. While the rice is cooking, mix the rice vinegar, sugar and salt in a small bowl. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Once the rice is cooked, cool for a few minutes and then pour the vinegar mixture over the rice and stir until combined.

Mix the soy ginger dressing ingredients together in a small bowl, then do the same for the spicy mayo.

To assemble the bowls, add sushi rice to a bowl and top with a portion of salmon, avocado, cucumber, scallion and a few pieces of nori. Drizzle with the soy ginger dressing and some of the spicy mayo. Garnish with sesame seeds. You can also add cooked edamame, pickled ginger and/or wasabi.