Salmon Sushi Bowls

5 from 19 votes

Salmon Sushi Bowls featuring teriyaki-glazed salmon, cucumber-mango salad, and sushi rice topped with gochujang aioli. Just don't be intimidated by the ingredient list! Many of the ingredients are used two or three times.

Prep Time30

Cook Time20

Total Time50

Course: Entree, Grain Bowl

Cuisine: asian

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Medium Saucepan with Lid
Large skillet
Mixing bowls

Ingredients

Teriyaki-Glazed Salmon

1 - 1.25 lbs. skin-on salmon
1/3 cup lower-sodium soy sauce or tamari
3 Tbsp. rice vinegar
1 Tbsp. toasted sesame oil
1 Tbsp. honey
2 tsp. fresh grated ginger
2 garlic cloves, minced

Sushi Rice

1 cup short-grain white rice (sushi rice)
1/2 tsp. kosher salt
1 Tbsp. rice vinegar
1 tsp. granulated sugar

Cucumber-Mango Salad

2 Persian cucumbers (or half an English cucumber), very thinly sliced
1 ripe mango, cut into small cubes
2 to 3 Tbsp. roughly chopped cilantro leaves
1 Tbsp. rice vinegar
1 Tbsp. extra-virgin olive oil
2 tsp. toasted sesame seeds

Gochujang Aioli

1/3 cup mayonnaise
1 to 2 Tbsp. gochujang (depending on desired level of spice)
2 tsp. rice vinegar
1 tsp. toasted sesame oil
1 grated garlic clove
1/2 tsp. granulated sugar
1/4 tsp. kosher salt

Optional Topping/Garnish

Sliced avocado

Instructions

Prepare Salmon:
Cut salmon into bite-sized chunks. (Note: it's best to leave the skin on, which helps hold the flesh together while cooking.)
In a large bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic; whisk to combine. Add salmon chunks and let sit at room temperature for 20 minutes.
Cook Sushi Rice:
Meanwhile, rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear.
Combine rice, 2 cups of water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender.
Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.
Prepare Cucumber-Mango Salad:
In a medium bowl, combine cucumber, mango, cilantro, rice vinegar, olive oil, and sesame seeds. Season with a pinch of salt, and toss to combine. Set aside.
Mix Aioli:
In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, grated garlic, sugar, and salt; whisk until smooth. Set aside.
Cook Salmon and Assemble Bowls:
Heat 1 to 2 Tbsp. of neutral cooking oil in a large skillet over medium-high. Once hot, add salmon and marinade to skillet, and arrange salmon pieces in a single layer.
Cook, undisturbed, for 3 minutes, allowing the salmon to sear and sauce to thicken. Continue cooking for 3 to 4 more minutes, stirring only occasionally, until the sauce turns into a glaze and coats the salmon pieces.
Divide sushi rice evenly into four bowls. Spoon teriyaki-glazed salmon overtop, and divide cucumber-mango salad evenly between each bowl. Add avocado slices, and spoon Gochujang Aioli overtop. Garnish with extra cilantro and toasted sesame seeds, if desired.

Notes

Make-Ahead: Prepare the aioli up to 3 days ahead. Store in a sealed jar or container in the refrigerator.
Store: Store salmon and rice mixture separately from the salad and aioli. Salmon and rice will last 2 days refrigerated, as well as the salad. Aioli can be refrigerated for up to 1 week.
Reheat: Reheat the salmon and rice in a skillet over medium heat until warm. In a pinch, you can also microwave individual portions. Top with salad and aioli once warm.

Nutrition