Salmon Sushi Bowls

Over the weekend we hit up a grocery store that we don't often get to, but they have a great seafood section and I was determined to get a nice piece of Sockeye for my lunches this week.  The plan was to have salmon in my salads or wraps and I meant to cook it up just for that purpose until I was inspired by a recipe I saw on Pinterest.  

I'm always looking for healthy and delicious recipes over there and pinning lots to share with my tribe.  I tweaked this one to use what I had on hand and simplified it as well. I had lots of chives growing in the garden but no green onion so I used chives fresh from the garden instead, I also swapped the sugar for honey and made a few other minor tweaks.  

This bowl was SO good I decided to use the rest of the baked salmon to prep this same meal for lunches through the week.  I added a portion of rice and salmon into each bowl which I will warm up slightly before adding the other ingredients to it.  

I was able to make 3 lunches with this recipe and it was super simple to put together!  I'm not sure which of the sauces made it really pop more or if it's both together but I don't suggest skipping either!  If you don't have Sriracha you can easily use any hot sauce you have on hand, I actually had to use Frank's hot sauce instead.  As you can see I had a very helpful sous chef to help me stir all my sauces up!

Having fresh salmon like this makes me want to get Gord to tune up the boat and get out on the water with his Dad ASAP!  But with our move just 3.5 weeks away and his parents reno-ing the condo, I think it's going to have to wait :( 

BUT I'll happily take donations of fresh-caught salmon if any of my lovely friends have fishermen or fisherwomen in the fams!  I'll trade for fresh baked goods ;)  

While I've got you I wanted to remind you that when you are looking for salmon in the grocery store, just make sure you select Wild-caught salmon NOT Farmed. Here's why...

• Wild salmon are more nutritious than farmed with eight times more Vitamin D and three times more Vitamin A per 100-gram serving.
• Wild salmon range in colour from pink to red because of the food they eat. Since farmed salmon do not benefit from a wild diet, natural and artificial colorants are added to their feed to alter their flesh from an unappealing grey to a marketable “salmon” colour (YUCK)

P.S. I'm loving this summer weather we are having!!!  Can't get enough. 

Salmon Sushi Bowls

Ingredients

For the Salmon Sushi Bowls

1 1/2 pounds wild-caught salmon (I like Sockeye) drizzled with a little lemon juice, sea salt, pepper and garlic powder to taste.

1 cup Jasmine Rice or Brown Rice

1 Avocado, sliced

1 cucumber or 3 mini cucumbers, peeled and sliced

3 green onion or chives, sliced

sesame seeds for garnish (optional)

Sriracha Aioli (see recipe below)

Soy Ginger Dressing (see recipe below)

For Soy Ginger Dressing

1/2 cup low sodium soy sauce

1/4 cup rice vinegar

2 teaspoons honey

1 teaspoon sesame oil (Olive oil works well too)

1-2 Tablespoons fresh grated ginger root

3 garlic cloves, minced

For the Sriracha Aioli

1/2 cup high-quality mayonnaise

1-2 Tablespoons Sriracha (to the desired spiciness)

Tip: You can also Sub in Yeshi Dressing for the Sriracha Aioli!  Yeshi Dressing is a nutritional yeast-based creamy dressing that comes in 5 different flavors. All of them are free of gluten, nut, dairy and egg!

Directions

1.    Bake salmon in the oven on a baking sheet at 425 degrees for 20-30 minutes, or until cooked through.

2.    Prepare Rice.  I used my rice cooker but prepare it according to package instructions. Allow rice to cool slightly before using it in your bowl.

3.    Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.

4.    Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.  Whisk until sugar is dissolved.  Set aside.

5.    To assemble Salmon Sushi Bowls, add rice to the bowl.  Top with a portion of salmon, avocado, cucumber slices, and green onion slices. Drizzle with sriracha aioli and soy ginger dressing.  Garnish with sesame seeds if desired.

Recipe modified from Fox and Briar 

BTW this recipe could be easily made 21 Day Fix friendly by measuring all your portions out of the containers.  The Sauces aren't Portion Fix approved by I'll let you decide what you would like to do with that... I measured my portions with the containers and still enjoyed the sauces cause life is all about balance!