This wasabi salmon bowl is a tantalizing combination of the sweet, spicy, and umami flavors that embody Japanese cuisine. It's easy to make at home and so delicious it rivals any dish you'd find in a restaurant!
Course Main Course
Keyword Asian, rice, salmon, seafood, sushi
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Stacey aka the Soccer Mom
2salmon filets6-8oz each
1avocadochopped or sliced
For the Sushi Rice
1 1/2cupssushi riceuncooked
1/2cupMizkan rice vinegar
For the Wasabi Mayo
1teaspoonMizkan rice vinegar
Juice of 1/2 lemon
To Make the Sushi Rice
Cook rice according to package directions.
In a small saucepan, combine Mizkan rice vinegar, sugar, and salt.
Heat over medium, stirring occasionally, until sugar and salt are completely dissolved.
Remove from heat and pour vinegar mixture over cooled sushi rice in large mixing bowl.
Stir until vinegar mixture is evenly soaked into the sushi rice. Rice should be sticky, but not wet.
To Cook the Salmon:
Lightly season salmon with salt, pepper, and sesame seeds (optional).
Heat sauté pan over medium heat. When pan is hot, add 1-2 Tablespoons coconut oil to grease the pan. Place salmon in pan, skin side down.
When salmon is cooked halfway through, flip so the skin side faces up. You will see a distinct line in the middle of the salmon when it's time - about 5-7 minutes.
Cover pan, remove from heat, and allow salmon to steam in pan for 10 minutes (for medium doneness).
How to Make Wasabi Mayo
Whisk together wasabi mayo ingredients in a small mixing bowl until well combined.
Layer your salmon bowls with about 1/3 cup sushi rice, one salmon filet, a pinch of ginger, half an avocado, nori strips, cashews, and finish with a drizzle of wasabi mayo.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.