Salmon And Avocado Sushi Bowls

Fresh, flavorful, and packed with nutrients, these Salmon and Avocado Sushi Bowls are a delight for the senses.

A harmonious blend of tender salmon, creamy avocado, crunchy vegetables, and fluffy Japanese rice, all topped with a sprinkle of toasted sesame seeds, makes for a nutritious and satisfying meal that will leave you feeling energized and inspired.

Ingredients

• 1 1/2 pounds sushi-grade salmon fillet
• 2 ripe avocados
• 1 cup short-grain Japanese rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon sesame oil
• 1/2 cup diced cucumber
• 1/2 cup diced carrot
• 1/4 cup diced green onions
• 1/4 cup pickled ginger slices
• 1/4 cup toasted sesame seeds
• Salt and pepper to taste

Instructions

Prepare the sushi rice according to the package instructions using 2 cups of water, 1/4 cup rice vinegar, 2 tablespoons sugar, 1 teaspoon salt, and 1/4 teaspoon sesame oil. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and all the liquid has been absorbed.

Cut the salmon fillet into small cubes and season with salt and pepper to taste.

Set aside. Cut the avocados in half, remove the pit, and slice into thin pieces.

Set aside.

Cut the cucumber, carrot, and green onions into thin slices and set aside. To assemble the sushi bowls, place a scoop of cooked sushi rice into the bottom of a bowl.

Top with a piece of salmon, some sliced avocado, cucumber, carrot, green onions, pickled ginger slices, and toasted sesame seeds.

Repeat the layers until all the ingredients have been used up, ending with a layer of sushi rice on top. Garnish with additional toasted sesame seeds and serve immediately.

Notes

Use short-grain Japanese rice, it’s the best for sushi and it will yield the best results.

For the rice preparation, make sure to use a medium saucepan and keep an eye on the heat to avoid burning the rice.

Use fresh and ripe avocados for the best flavor and creaminess.

You can toast the sesame seeds in a dry pan over medium heat, keep stirring until fragrant and lightly browned.

For the pickled ginger slices, you can use store-bought or make your own by slicing thin pieces of ginger and soaking them in vinegar, sugar, and salt.

You can customize your bowls to your liking, feel free to add or remove ingredients as you prefer.

To make this recipe more substantial, you can add some diced veggies like bell peppers or sprouts to the bowl.

You can prepare the ingredients ahead of time, but assemble the bowls just before serving to ensure freshness and texture.

Nutrional Value

• Calories: 550
• Total Fat: 24g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 45g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 35g