Salmon sushi bowls are a weeknight favorite at our house!
This recipe for salmon sushi bowls is a healthy and tasty meal that’s become a family weeknight favorite in our home.
Everything you need for one bowl includes:
1 cup cooked white rice or sushi rice
5 oz salmon
½ each cucumber and carrot
2 oz avocado
Sriracha Mayo
Sesame seeds (optional)
Soy sauce (optional)
HOW TO MAKE IT
Prepare rice according to package. If following a low carb protocol sub in riced cauliflower.
Cube salmon and drizzle with toasted sesame oil, salt and pepper; place in air fryer at 370 degrees for 15 minutes.
Assemble bowls with 1 cup rice and top with salmon, carrots, cucumber (check out the recipe for the pickled version) and avocado. Sprinkle with sesame seeds.
Condiments such as soy and sriracha mayo complement perfectly.
QUICK PICKLED CARROTS OR CUCUMBER
1 and 1/2 cups matchstick carrots
1/2 cup distilled white vinegar
1/2 cup rice vinegar
1 cup water
1/4 cup granulated sugar (or less)
1 and 1/2 teaspoon fine sea salt
HOW TO MAKE IT
In medium saucepan, bring white vinegar, rice vinegar, water, sugar and salt to a boil. (This is your brine.)
While the brine is heating, place carrots in a 1-pint mason jar or bowl.
When the brine has come to a boil, carefully pour over the carrots, leaving about an inch of space at the top of the jar.
Let the jar cool to room temperature, and then place the lid on and stick it in the fridge.
Quick pickled carrots can be eaten immediately, but the flavor improves with a few hours in the fridge.
Use within 2 weeks.
