Simple Recipes for Every Day
Salmon Sushi Bowl

- Serves: 4
- Prep Time: 15 min
- Cook Time: 10 min
Ingredients
For the Sriracha Mayo
- ⅓ cup mayonnaise
- 1 teaspoon sriracha, plus more to taste
- 2 teaspoons rice vinegar
For the Salmon
- 1 tablespoon toasted sesame oil
- ⅔ cup soy sauce
- ½ cup rice vinegar
- ¼ cup honey
- 6 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 (1-pound) salmon fillet, cut into 4 pieces
For Serving
- 4 cups cooked brown rice
- 1 English cucumber, sliced
- 1 avocado, pitted and sliced
- 2 sheets nori, cut into triangles
- Sesame seeds, for serving (optional)
Method
1. Make the sriracha mayo. In a small bowl, combine the mayonnaise, sriracha, and rice vinegar. Set aside.
2. Make the salmon. In a separate small bowl, combine the soy sauce, rice vinegar, honey, garlic, and ginger. Heat the sesame oil in a large skillet over high heat. Add the salmon and sear for 90 seconds on all sides. Arrange the salmon skin-sides down, then pour the soy sauce mixture over the salmon. Cook until the sauce is slightly thickened, and the salmon easily flakes with a fork, about 3 minutes.
3. Divide the rice between bowls. Top with salmon, cucumber, avocado, nori, and sesame seeds, if using. Drizzle with remaining pan sauce and sriracha mayo before serving.