a Cookbook for Kaitlyn

Salmon Sushi Bowl

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4

Ingredients

For the Sriracha Mayo

  • ⅓ cup mayonnaise
  • 1 teaspoon sriracha, plus more to taste
  • 2 teaspoons rice vinegar

For the Salmon

  • 1 tablespoon toasted sesame oil
  • ⅔ cup soy sauce
  • ½ cup rice vinegar
  • ¼ cup honey
  • 6 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 (1-pound) salmon fillet, cut into 4 pieces

For Serving

  • 4 cups cooked brown rice
  • 1 English cucumber, sliced
  • 1 avocado, pitted and sliced
  • 2 sheets nori, cut into triangles
  • Sesame seeds, for serving (optional)

Preparation

  1. In a small bowl, combine the mayonnaise, sriracha, and rice vinegar. Set aside.
  2. In a separate small bowl, combine the soy sauce, rice vinegar, honey, garlic, and ginger. Heat the sesame oil in a large skillet over high heat. Add the salmon and sear for 90 seconds on all sides. Arrange the salmon skin-sides down, then pour the soy sauce mixture over the salmon. Cook until the sauce is slightly thickened, and the salmon easily flakes with a fork, about 3 minutes.
  3. Divide the rice between bowls. Top with salmon, cucumber, avocado, nori, and sesame seeds, if using. Drizzle with remaining pan sauce and sriracha mayo before serving.