Salmon Sushi Bowl with Spicy Mango Sauce
I spent an evening with girlfriends rolling up our own sushi and while it was fun, it was time consuming. I highly recommend making an evening with friends or as a stay-in date night and rolling your own sushi. I know I don’t have time to roll sushi on a regular basis, so just take all the ingredients (plus a few extra veggies) and throw it in a bowl! This Salmon Sushi Bowl is delicious but you can absolutely use it as a guideline and change up the type of fish or toppings based on your preference. Plus side is this is so easy and quick to whip up during the week.
Salmon Sushi Bowl
1 cup jasmine rice
1 TBS Rice Wine Vinegar
3/4 cup cauliflower rice
1/2 TBS Sriracha
1/4 cup packed mango pieces
1/2 tsp minced garlic
1 TBS water
1/4 tsp salt
1/2 cup spinach (or kale)
1/2 cup carrot sticks
1/2 cup cucumber
1/4 cup cubed mango (topping)
salt and pepper
Cook 1 cup jasmine rice with 1.5 cups water or broth
While rice is cooking Rice cauliflower in a food processor (or skip if you bought cauliflower rice)
Fluff rice when finished and mix in the red wine vinegar while the rice is still warm
Mix the cauliflower rice in with the rice
Make the sauce by blending 1/2 TBS Sriracha, 1/4 cup packed mango pieces, 1/2 tsp minced garlic, 1 TBS water, and 1/4 tsp salt.
Keep the sauce and rice in the fridge until you are ready to eat
Chop the carrots, cucumber, spinach (or kale), the rest of the mango and avocado for assembly
Remove Salmon from packaging and pat dry. Remove skin with a sharp knife if needed. Season with salt and pepper (about a 1/4 tsp each) on both sides
If you are buying Sushi grade seafood, you can skip the cooking part!
Heat skillet with olive oil over medium.
Add salmon, skinned side up, and cook until the color of the fish has changed half way up the side (~ 4 minutes depending on thickness). Do not rotate or check the fish.
Flip the Salmon and cook an additional 2 minutes
Here is the decision point: do you want a cold sushi bowl or warm? If you want it all cool, set the salmon aside or in the fridge and assemble your bowl.
If you prefer warmer, I recommend warming up the cauliflower rice mixture and keeping the salmon warm for serving.
Assemble bowl by splitting the cauliflower rice into two bowls
Top the rice with soy sauce if you prefer. (If not, I recommend adding a little mango sauce before the rest of the toppings.
Add spinach (or kale), then carrots, cucumber, avocado, mango and salmon
Add the spicy mango sauce and sesame seeds