SALMON SASHIMI BOWL RECIPE
Salmon is my jam. Especially salmon sashimi. It’s so fresh and delicious (when raised and taken care of right) and I really can’t get enough. As always, I think anything you can make at home has to be healthier than eating out or at least you KNOW exactly what is in what you’re making. While sushi is quite adventurous to make on your own, a bowl of all the ingredients combined to get the same flavors is not so complex. Enter the salmon sashimi bowl.
I recall once (key word, once) that my Dad wanted to get all of the supplies to make sushi at home. We always loved going out to get sushi for as long as I can remember. Even as a little kid, when most would be finding some sort of chicken on the restaurant’s menu, I was eating sushi. My Dad would often make me try things and say we weren’t leave the restaurant until I did. According to him, there was once a time I didn’t know I liked pizza until I tried it, so I may as well keep trying foods because otherwise I’ll never know. This may be why I am not a picky eater today or am still willing to try things at least once. Regardless, because we all loved sushi, he wanted to make some at home. A ton of supplies and ingredients later, I recall a huge mess, some not so pretty looking rolls, and maybe a few curse words along the way. Moral of the story– make it easier on yourself. Take all those ingredients, throw um in a bowl, and enjoy.
I got almost all of my ingredients at Whole Foods, with the exception of the sushi grade salmon. While Whole Foods does carry some, it’s frozen and I was needing it to be thawed and ready to go for dinner in about an hour. Lucky for me, I have an amazing fish market (TJ’s for all of you Dallasites. If you haven’t been– go. Also, they have an amazing menu for dining in. Like, best smoked salmon platter ever amazing.) right around the corner from where I live. They were kind enough to cut the skin off for me, too. I already love going to eat there, but I’ll be running in to snag some of this salmon weekly now.
This recipe is something you could make Whole 30 approved. We’ll talk more about that at the end. Stay tuned! In my ingredients list you’ll see that I used coconut aminos, which is a soy sauce replacement. Either is fine. I also opted for Tessamae’s dairy-free mayo and using a Sriracha-style hot sauce. Sriracha has a lot of things I can’t pronounce in it, so I find a healthier alternative at Whole Foods. Sugar free ones exist, just read your labels!
- 1 pound of sushi grade salmon, skin removed, cubed
- 2 cups of brown rice, cooked*
- 1 cucumber, sliced
- 1 avocado, diced
- 1 jalapeño, sliced
- 1/4 cup of picked ginger
- 5 green onions, thinly sliced
- 5 Tablespoons of coconut aminos (or soy sauce, if you’d rather)
- 2 Tablespoons of ponzu sauce
- 2 Tablespoons of Tessame’s dairy free mayo
- 1 Tablespoon of Sriracha style hot sauce
- 1 Tablespoon of black sesame seeds
- 1 Tablespoon of white sesame seeds
- Start by boiling water in a medium sauce pan over medium-high heat. Then, add your rice and cover. Cook until the rice is tender and water has evaporated, approximately 10-15 minutes.
- While your rice is cooking, cut your veggies and salmon.
- Then, whisk together your ponzu sauce and coconut aminos (or soy sauce) in a medium bowl. Set 1/2 aside (to be used over the rice) and then add the cubed salmon to the other 1/2 and set aside.
- Combine Sriracha-style sauce and mayo and whisk together.
- When your rice is cooked, add it to your bowls. Then, pour the other 1/2 of the ponzu + coconut aminos sauce over the top of the rice in the each bowl. Then, assemble the bowls by adding the salmon, avocado, cucumber, jalapeño, pickled ginger, Sriarcha-mayo, sesame seeds, and green onions.
- Serve & enjoy!
To make this Whole 30 approved– find a Sriracha style sauce with all approved ingredients. Leave out the ponzu sauce (as one without sugar doesn’t exist to my knowledge). Instead of using brown rice, serve over cauliflower rice. You could also spiralize your cucumbers and serve everything over that!