Baked Salmon Sushi Bowls
Servings: 4 People
Ingredients
For the Salmon:
- 1 1/2 lbs center-cut salmon
- 2 tbsp avocado oil
- ¼ cup coconut aminos
- 1 tsp peeled and freshly grated ginger
- 1 tsp toasted sesame oil
- 1 tsp kosher salt
- ½ tsp white pepper
For the Dressing:
- 2 tbsp avocado oil
- 1 tbsp honey
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 tbsp freshly squeezed lemon juice
- 2 tsp sriracha sauce or to taste
- 2 cloves garlic minced
For the Bowls:
- 1 ½ cups cooked brown rice
- 1 avocado peeled and sliced
- 2 persian cucumbers thinly sliced on the diagonal
- 2 green onions thinly sliced on the diagonal
- 4.5 g package of premium roasted seaweed or nori wraps thinly sliced
- Sriracha optional for serving
- 2 tbsp toasted sesame seeds
Instructions
Make the Salmon:
- Preheat the oven to 325 degrees F.
- Pat the salmon dry and place it in a small oval baking dish.
- In a small bowl, whisk together the avocado oil, coconut aminos, ginger, and sesame oil until well combined. Pour over the salmon to coat evenly. Sprinkle the salmon with salt and pepper and transfer it to the oven and bake until the salmon flakes easily with a fork, 25 to 30 minutes.
Make the Dressing:
- In a small bowl, whisk together all of the dressing ingredients. Set aside.
Prepare the Bowls:
- To serve, flake the salmon with a fork into large pieces. Serve over rice and garnish your bowls as desired with avocado, cucumber, green onions and nori strips. Drizzle with the dressing (and more sriracha) if desired. Sprinkle it with toasted sesame seeds. Enjoy.
Notes
The salmon is cooked a little lower and slower so that you can prepare all of your bowl items and dressing while it bake, making the recipe come together pretty quickly and easily.