How to Make Homemade Sushi Bowls
Sushi on its own is an amazing dish that has made its way into popular western culture. Its varieties offer something for everyone and can be a great treat for any meal. The problem is that it is often difficult and time-consuming to make sushi at home - but this is when sushi bowls come in!
In today’s recipe, we will be using an amazing combination of savory salmon and fiery Siracha sauce to create the Salmon Sushi Bowl of your dreams. Add the underlying sweet accent of mangoes, garlic, and ginger molasses topped with fresh cucumbers and you’ll be bookmarking this recipe for the next time you need to impress company.
This recipe also contains rich flavors and nutrients, basically, this recipe wins everywhere. From the omega-3 fatty acids in salmon to the protein and minerals, it is an ultra-nutritious recipe that everyone will love.
Before You Start: Salmon Cooking Tips
If you want to prepare your own salmon, you must remember a few tips to handle raw fish. Make sure that you remove the skin and slice the fish properly. If you want to enjoy the tenderness of the fish, make sure that you cut out the white line running down the center of the fish. This can be chewy when you are eating it raw.
Also, remember to sanitize the knife and cutting board once you have filleted the salmon. Once you have filleted the salmon, it will be ready for your Salmon Sushi Bowls.
Homemade Sushi Bowls
Get your utensils ready - it’s time to prep bowls.
Cook Time: 30 minutes
Prep time: 20 minutes
For the marinade…
- 3 tbsp. hoisin sauce
- 1 tbsp. rice vinegar
- 1 tbsp. toasted sesame oil
- 1 tbsp. molasses
- 1 teaspoon chopped ginger
- 1 teaspoon soy sauce
- 1 tsp. sriracha hot sauce
For the bowl…
- 3/4 lb fresh tartare-quality salmon, skinless
- 1 1/2 cups thinly sliced red cabbage
- 1 avocado, cubed
- 2 Lebanese cucumbers, cut lengthwise into thin ribbons
- 1 mango peeled and cut into thin slices
- 3 cups cooked regular rice (don’t use sushi rice - it will be too sticky)
- 1 tbsp. toasted sesame seeds
- 1/2 sheet toasted nori seaweed, coarsely crumbled
We love deconstructed foods - if you do too, try this easy chicken burrito bowl recipe.
Cook your 3 cups of rice in a rice cooker or oven (remember the 1:2 ratio) this should take around 30 minutes.
Use this time to prep your bowl toppings by cutting your red cabbage, Lebanese cucumbers, avocado, and the mango. Set these aside.
When your rice is almost done (about 10 minutes left), remove your salmon from the fridge. On a fresh cutting board, cut your salmon into 1 cm (3/8 in) pieces, and set aside.
Next, in a medium bowl, combine all the marinade ingredients and stir with a fork until combined. Add the salmon pieces to your bowl and stir to help marinate it. Then cover the bowl and put it in the refrigerator for 10 to 15 minutes.
Divide your cooked rice among 4 individual bowls. Distribute your chopped vegetables and mango side by side over the rice.
Remove your bowl from the fridge and take the salmon out of the marinade. Divide the marinated salmon equally and add to the center of each bowl.
Top with sesame seeds and, if desired, nori seaweed. Serve immediately with chopsticks (or a fork, no one is judging) and enjoy!
All You Need is Chopsticks
You will find all the ingredients in your pantry. All you have to do is mix and combine and the amazing Salmon Sushi Bowls will be ready to devour!
Did you love this recipe? You’ll love these three bento box recipes just as much (they are perfect for meal prep).