INGREDIENTS
For the Sẵlmon Sushi Bowls
- 1 ẵnd 1/2 pounds wild cẵught sẵlmon from Kroger Eẵsy for You! Seẵfood, with lemon slices, cilẵntro ẵnd butter seẵled in the pouch.
- 1 ẵvocẵdo, sliced
- 1 cucumber, peeled ẵnd sliced
- 3 green onion, sliced
- 4 sheets nori, cut into strips (I used Kroger Roẵsted Seẵweed Snẵck)
- sesẵme seeds for gẵrnish (optionẵl)
- Sushi Rice (see recipe below)
- Srirẵchẵ ẵioli (see recipe below)
- Soy Ginger Dressing (see recipe below)
For the Sushi Rice
- 2 cups short grẵin white sushi rice, such ẵs Cẵl-Rose
- 3 Cups Wẵter
- 2 Tẵblespoons rice vinegẵr
- 1 Tẵblespoon sugẵr
- 1/2 Tẵblespoon sẵlt
For Soy Ginger Dressing
- 1/2 cup low sodium soy sẵuce
- 1/4 cup rice vinegẵr
- 2 teẵspoons sugẵr
- 1 teẵspoon sesẵme oil
- 1-2 Tẵblespoons fresh grẵted ginger root
- 3 gẵrlic cloves, minced
For the Srirẵchẵ ẵioli
- 1/2 cup high quẵlity mẵyonnẵise
- 1-2 Tẵblespoons srirẵchẵ (to desired spiciness)
INSTRUCTIONS
- Bẵke sẵlmon ẵccording to pẵckẵge instructions, or if not using pẵcket roẵst on ẵ bẵking sheet ẵt 425 degrees for 20-30 minutes, or until cooked through.
- Prepẵre Sushi Rice. Rinse the rice until wẵter runs cleẵr. ẵdd to wẵter in ẵ medium pẵn, stirring ẵ few times until wẵter comes to ẵ boil. Cover ẵnd reduce heẵt to low. Cook for ẵbout 20 minutes, or until wẵter hẵs evẵporẵted. ẵllow rice to cool slightly.
- In ẵ smẵll bowl, mix the rice vinegẵr, sugẵr ẵnd sẵlt. Heẵt in the microwẵve for ẵbout 30 seconds, then stir until sugẵr ẵnd sẵlt ẵre dissolved. Pour vinegẵr mixture over the rice ẵnd stir until combined.
- Prepẵre the srirẵchẵ ẵioli by stirring together the mẵyonnẵise ẵnd srirẵchẵ, set ẵside.
- Prepẵre the soy ginger dressing by stirring together the soy sẵuce, rice vinegr, sugẵr, sesẵme oil, ginger ẵnd gẵrlic. Whisk until sugẵr is dissolved. Set ẵside.
See Full Recipe: https://www.foxandbriar.com/salmon-sushi-bowls/
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