Ginger-Scallion Salmon Bowls
Ginger-Scallion Salmon Bowls with sushi rice, quick-pickled cabbage, and avocado. These vibrant salmon bowls are both filling and flavorful - perfect for healthy weekday meals.
Servings: 4
Equipment
- Small to medium saucepan
- Large skillet
- Mixing bowls
Ingredients
Quick-Pickled Cabbage
- 2 cups shaved or shredded red cabbage
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1 tsp. sugar
- 3/4 tsp. kosher salt
Ginger-Scallion Salmon
- 4 Tbsp. neutral oil, divided (such as avocado or grapeseed oil)
- 3 Tbsp. lower-sodium soy sauce or tamari
- 2 1/2 Tbsp. finely minced fresh ginger
- 1 garlic clove, grated or minced
- 1 tsp. honey or granulated sugar
- 1/2 tsp. toasted sesame oil
- 6 scallions
- 1.25 lbs. center-cut, skin-on salmon fillet, patted dry and cut into 1x1-inch cubes
Bowls
- 1 1/2 cups sushi rice
- 1 ripe avocado, sliced
- Optional garnishes: chili crisp (highly recommend!), toasted sesame seeds, fresh cilantro
Instructions
- Prepare Quick-Pickled Cabbage: Place cabbage in a medium heat-proof bowl. Combine vinegar, water, sugar, and salt in a small or medium saucepan; bring to a boil over high heat, stirring to dissolve sugar (this should only take 1 to 2 minutes once mixture is boiling). Turn off heat and pour vinegar mixture over cabbage. Let sit at room temperature while you prepare the remainder of recipe.Drain most of the liquid before serving.
- Prepare Sushi Rice: In a fine-mesh strainer or bowl, rinse the rice with cold water until the water runs mostly clear, then transfer it to the same saucepan you used to boil the vinegar mixture (no need to clean).Cover with 2 cups of water, stir, and bring the rice to a boil over medium-high heat. Reduce heat to low, cover and cook until the grains are tender and the water has absorbed, 15 to 20 minutes. Remove the pot of rice from heat and let steam, covered, for 10 minutes, while you prepare the salmon. Season to taste with kosher salt.
- Prepare Ginger-Scallion Sauce: In a medium bowl, combine 2 Tablespoons neutral oil (I use avocado oil), soy sauce or tamari, ginger, garlic, honey or sugar, and toasted sesame oil.Finely chop scallions and add the white and pale green parts to the soy sauce mixture (reserve the vibrant green parts for garnish), stir to combine.
- Prepare Salmon: Heat remaining 2 Tablespoons oil in a large skillet over medium heat. Once hot, arrange salmon cubes in pan and cook, undisturbed, for 3 minutes. Once golden and nicely crisp, gently turn or toss salmon and cook for 2 more minutes.Add Ginger-Scallion Sauce to the pan and cook for 2 minutes, gently stirring occasionally to allow the sauce to coat and glaze the salmon. Turn off heat and stir in remaining green parts of scallions.
- Assemble Bowls: Divide sushi rice evenly into 4 bowls. Top with Ginger-Scallion Salmon, a generous spoonful of pickled cabbage, sliced avocado, and garnishes of choice. (I like to garnish with chili crisp and toasted sesame seeds.) Spoon any remaining Ginger-Scallion Sauce from the pan overtop.
Notes
- To Store. Store leftover salmon and rice separate from the pickled cabbage and avocado. I find salmon tastes best the day it is made, however you can refrigerate the leftovers for 2 additional days.
- To Reheat. Reheat rice in a skillet or the microwave until warmed through. I recommend adding the salmon to the bowl of warm rice and enjoying it closer to room temperature (rather then reheating the salmon, as it can easily dry out). Add cabbage and avocado to bowls once warm.
Nutrition
Serving: 1bowl | Calories: 590kcal | Carbohydrates: 38g | Protein: 40g | Fat: 32g | Saturated Fat: 4g | Sodium: 910mg | Fiber: 5g | Sugar: 4g