Recently, I've been trying to incorporate more fish into my diet. The tastiest way to accomplish this is with salmon. These spicy salmon bowls are an ode to the good o'l days when we could go out for sushi. Instead, we will have to suffice eating cooked salmon at home and calling it "sushi."
I think I have come to terms with the fact that my favorite food is sushi. People ask me all the time, what's my favorite meal to cook is and I struggle to answer that. However rarely do I get asked what my favorite meal to eat is. I think it comes as no surprise that my favorite food is something that I can't really make myself. The whole lockdown definitely helped me realize that sushi is a necessity for me. Not being able to get my fix was clearly evident come week 2 or 3 when I started to get the sushi shakes. Perhaps there is a Mercury supplement I can take.
My friends and I used to frequent a sushi joint in town that would have all you can eat every Sunday. To say we went every single Sunday might have been an over statement but at least 2 weeks out of the month we fasted all day only to stuff our faces with raw delicacies. I'm not going to try to say that this was some healthy indulgence but I think sushi is really the only meal where I can feel semi OK about partaking in an all you can eat dinner. I really miss going out to eat in general but I also miss going out for sushi. I know we can order takeout but it is not the same as sitting at the sushi bar, watching the talented chefs craft their edible art. My only way to overcome this need was to make my own sushi bowl. This is not at all a replacement for restaurant style sushi, but it was a nice change up from my regular diet that I will indeed be making again.
Ingredients:
1 1/2 pounds salmon, cut into four portions
2 tbsp sesame oil
4 cups cooked brown rice
1 cucumber peeled and cut into slices
1 avocado sliced
1/2 cup red cabbage
sesame seeds (for garnish)
chopped green onion (for garnish)
Teriyaki sauce:
2/3 cup soy sauce
1/2 cup rice vinegar
6 cloves garlic minced
2 tbsp fresh ginger minced
1/4 cup honey
Spicy Mayo:
1/3 cup mayonnaise
1-2 tsp sriracha
2 tsp rice vinegar
1. In a small bowl stir together teriyaki sauce ingredients.
2. Heat sesame oil over a non stick skillet and sear salmon for 2 minutes on all sides.
3. Pour the marinade over the salmon and simmer until the sauce has thickened, about 3 - 4 minutes. Remove salmon from heat and set aside.
4. To make spicy mayo, mix together mayonnaise, sriracha, and rice vinegar.
5. To build the bowls divide rice equally into four bowls and top with a piece of salmon. Layer on avocado, cucumber, and cabbage. Top with green onions, sesame seeds. Drizzle with spicy mayo or leftover teriyaki sauce.
1 1/2 pounds salmon, cut into four portions
2 tbsp sesame oil
4 cups cooked brown rice
1 cucumber peeled and cut into slices
1 avocado sliced
1/2 cup red cabbage
sesame seeds (for garnish)
chopped green onion (for garnish)
Teriyaki sauce:
2/3 cup soy sauce
1/2 cup rice vinegar
6 cloves garlic minced
2 tbsp fresh ginger minced
1/4 cup honey
Spicy Mayo:
1/3 cup mayonnaise
1-2 tsp sriracha
2 tsp rice vinegar
1. In a small bowl stir together teriyaki sauce ingredients.
2. Heat sesame oil over a non stick skillet and sear salmon for 2 minutes on all sides.
3. Pour the marinade over the salmon and simmer until the sauce has thickened, about 3 - 4 minutes. Remove salmon from heat and set aside.
4. To make spicy mayo, mix together mayonnaise, sriracha, and rice vinegar.
5. To build the bowls divide rice equally into four bowls and top with a piece of salmon. Layer on avocado, cucumber, and cabbage. Top with green onions, sesame seeds. Drizzle with spicy mayo or leftover teriyaki sauce.
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