Deconstructed Salmon Sushi Bowls
Serves: 4
  • 1 ½ cups Sushi rice
  • 2 ¼ cups water
  • 3 Tablespoons unseasoned rice vinegar, divided
  • 1 Tablespoons organic cane sugar (optional)
  • ½ teaspoon salt
  • 4 fillets of wild salmon, 4-6 ounces each
  • olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon shoyu (soy sauce) or tamari
  • 1 teaspoon unrefined toasted sesame oil
  • Suggested accompaniments: Cucumber, radish, cabbage, carrot, avocado, toasted seaweed snacks, black sesame seeds, pickled ginger
  1. Make the rice: follow the package directions or rinse the rice in a fine mesh sieve until the water runs clear. Transfer to a small pot and add the water. Bring to a boil, lower to a simmer, cover and cook for 18 minutes or until the water is evaporated. In a small saucepan, warm 2 Tablespoons rice vinegar, sugar and salt and stir until sugar and salt are dissolved. Stir into the cooked rice. Set aside and keep covered.
  2. Preheat the oven to 400 degrees. Line a large baking sheet with unbleached parchment paper. Place the fish on the paper and brush fish with olive oil. Sprinkle with salt and pepper.
  3. In a small bowl combine 1 Tablespoon rice vinegar and maple syrup. Set aside.
  4. Bake the fish for 10 minutes per 1 inch of thickness. When the fish is done, brush with the rice vinegar-maple syrup mixture.
  5. In a small bowl, combine soy sauce and sesame oil for drizzling on the bowls, if desired.
  6. Everyone makes his/her own bowl with rice, fish, veggies, and pickled ginger. Drizzle a few teaspoons of the soy-sesame sauce. Don't forget to sprinkle sesame seeds and toasted nori on top.
Recipe by Pamela Salzman at