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5 from 2 votes

Deconstructed Salmon Sushi Bowls

Servings: 4
Author: Pamela

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • In a small bowl combine 1 Tablespoon rice vinegar and maple syrup. Set aside.
  • Bake the fish for 10 minutes per 1 inch of thickness. When the fish is done, brush with the rice vinegar-maple syrup mixture.
  • In a small bowl, combine soy sauce and sesame oil for drizzling on the bowls, if desired.
  • 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.