Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups white rice (cooked); 4 6-ounce salmon filets; 2 Tablespoons olive oil (for salmon); Salt + pepper (to taste); 1 cup diced cucumber; 1 cup edamame (shelled ); 1 avocado (sliced); 1 jalapeno (sliced); Furikake ( or sesame seeds, for topping); 2 Tablespoons reduced fat mayonnaise; 2 teaspoons Sriracha (adjust to taste); 1 teaspoon rice vinegar; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 2 Tablespoons reduced fat mayonnaise; 1 Tablespoon rice vinegar; 1-2 Tablespoons wasabi paste (adjust to taste); 1 teaspoon sesame oil; 1 teaspoon soy sauce; 1 teaspoon rice vinegar

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https://www.platingsandpairings.com/salmon-sushi-bowls/

Baked Salmon Sushi Bowls

These Spicy Salmon Sushi Bowls feature broiled salmon (no fear of raw fish!), wasabi sauce, and all of the fresh toppings you want. // recipe // easy // healthy // at home

Rezept

Main Dish

Zubereitungszeit ca. 20 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten

Zutaten:

2 cups white rice (cooked)
4 6-ounce salmon filets
2 Tablespoons olive oil (for salmon)
Salt + pepper (to taste)
1 cup diced cucumber
1 cup edamame (shelled )
1 avocado (sliced)
1 jalapeno (sliced)
Furikake ( or sesame seeds, for topping)
2 Tablespoons reduced fat mayonnaise
2 teaspoons Sriracha (adjust to taste)
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 Tablespoons reduced fat mayonnaise
1 Tablespoon rice vinegar
1-2 Tablespoons wasabi paste (adjust to taste)
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice vinegar

Arbeitsschritte:

Position your oven rack to the upper third of your oven, about 6-inches from the heating element and preheat the broiler on high for about 5 minutes.
Line a baking sheet with parchment or foil and arrange the salmon filets skin side down on the pan. Drizzle them with 2 TBSP olive oil and sprinkle with a bit of salt and pepper.
Broil the salmon for 6-9 minutes until the salmon registers 135-degrees on an instant read thermometer, or it flakes easily with a fork. If it begins to brown too much, tent the salmon with a bit of foil.
Make the creamy sriracha by whisking together the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil in a small bowl .
In a second small bowl, make the wasabi sauce by whisking together the mayonnaise, rice vinegar, wasabi and sesame oil.
Combine the cooked rice with 1 tsp. soy sauce and 1 tsp. rice vinegar and toss to combine.
To assemble:
Divide the seasoned rice between bowls. Top with the salmon, cucumber, edamame, avocado and jalapeno.
Drizzle the wasabi and sriracha sauce over top and sprinkle with furikake or sesame seeds. Enjoy!