This will be the last recipe with any nutritional value for the rest of the year! So, healthy salmon sushi bowl. One of my family’s favourite meals for sure. It’s one that they all ask for on a frequent basis. You’ll love this sushi bowl. And. This recipe comes with tried and true ingredient replacements.
You would think that I could find rice vinegar and sushi rice down the Asian aisle at our local grocery store. Well, not yesterday. So… I got a little bit creative;) I went with a white balsamic vinegar, which is sweet like rice vinegar, and I used arborio rice. I told you I got creative. The result was quite good. Surprisingly good. So, if you live in a place that doesn’t cater to sushi-loving people, you can definitely make substitutes.
I also always make this dish with Simply Asian sweet ginger garlic seasoning from Costco. It is delicious! I had to substitute that also. My kids thought the substitute was a bit spicy, so next time I will make the trek out to Costco here in Canada, and see if they stock the Simply Asian stuff.
This healthy salmon sushi bowl is basically salmon, any veggies you might want to add, and flavoured rice. That’s it. Also, I will include a spicy sauce recipe if anyone is interested in that. If you can get your hands on a bottle of chili-garlic sauce that would make the finishing sauce perfection!
I forgot about adding toasted seaweed and pickled ginger. It was about a half and half vote for the pickled ginger at our table last night. I had one daughter eating the ginger right out of the jar! Her sister didn’t like the ginger at all….in fact she made a face after putting it in her mouth!
Let’s get on with the recipe. This is good, so please give it a try. It will come in handy in the new year after all the goodies are consumed! I promise.
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Healthy Salmon Sushi Bowl
- 1 lb salmon steaks, or fillets
- 1 tbsp Asian seasoning blend
- 2 tbsp olive oil
- 4 cups prepared sushi rice, or arborio will do as a substitute
- ¼-½ cup rice vinegar, or white balsamic vinegar will do as a substitute
- 1 tbsp white sugar
- 1 tsp salt
- 4 cups mixed sliced veggies-cucumbers, carrots, green onions, etc.
- 1 pkg toasted seaweed, sliced thinly (optional)
- 2 tbsp toasted sesame seeds (optional)
- ¼ cup pickled ginger (optional)
- 1 tube wasabi (optional)
Chili Garlic Sauce
- 2 tbsp chili garlic sauce
- ¼ cup rice vinegar, or white vinegar will work, too
- ½ cup soy sauce
- Prepare rice. While rice is cooking, preheat oven to 400 degrees F.
- In a small bowl, combine- vinegar, sugar and salt. When rice is finished cooking, stir mixture into rice. Keep warm.
- Line a cookie sheet with parchment paper, and lay salmon out evenly spaced. Sprinkle salmon with asian seasoning and drizzle with olive oil.
- Bake in hot oven for about 20 minutes until fish can be flaked apart with a fork.
- While salmon is baking, slice up your carrots, cucumbers and green onions.
- Serve a spoonful of rice with fish, veggies and toppings in a bowl or on a plate.
- Drizzle a teaspoon of chili garlic sauce on top, if desired.