Salmon Sushi Bowl

If we're gonna be technical about it, these salmon sushi bowls are not really sushi. True sushi has rice in little balls topped with raw fish. Whatevs.

I've got a deep love for sushi. Beautiful fish that's so fresh it tastes like it's just been plucked from the ocean and sliced onto my plate. I could devour raw fish every day of the week. But let's face it, sushi is an expensive habit, and sometimes I get a hankering before the restaurant piggy bank is full.

I know lots of folks are worried about eating too much fish. But because of the selenium-mercury connection, I'm not worried about mercury toxicity with fish. You can read what's up with selenium, mercury and fish in this post. And while I agree that Fukushima is a hot mess, I haven't given up on seafood quite yet. Read why here.

Luckily for me and my sushi addiction, I've found that this salmon sushi bowl satisfies my craving without taxing my budget. I cook my rice in bone broth for a secret infusion of nutrition and flavor. We often have wild caught salmon from our farm box in bulk, and with all the other goodies in this bowl, 1 1/2 pounds of fish provides a generous portion for four folks.

Quick and easy to whip up, and oh so satisfying to enjoy.

Salmon sushi bowl ingredients

• 2 cups white rice – read why I prefer white rice here
• 3 1/2 cups chicken stock – learn how to make chicken stock from scratch
• 3 (4-inch) square sheets nori seaweed – like this one
• 2 T. coconut oil – I buy this coconut oil in bulk online
• Sea salt and freshly ground pepper
• 1 1/2 pounds wild caught salmon – order sustainable fish online here
• 1 pound fresh spinach
• Grated zest and juice of one orange
• Grated zest and juice of 1/2 lemon
• 3 T. fish sauce – I simply adore this fish sauce
• 1 T. rice vinegar
• 4 green onions, chopped
• 2 avocados, peeled, pitted, and thinly sliced
• 3 T. black sesame seeds, toasted
• Unpasteurized soy sauce – for finishing – I invest in this one – a little goes a long way

Salmon sushi bowl method

1. Rinse the rice well and cook with stock in a rice cooker or covered pot over low heat until tender and fluffy.
2. If your nori did not come toasted (the package will say if so) toast the nori in a medium-hot skillet for a few minutes. Do the same with the sesame seeds. Set aside.
3. Melt the coconut oil in a skillet over medium high heat. Season the salmon with sea salt and freshly ground black pepper. Starting with the non-skin side, cook the salmon by pan searing for 3-4 minutes each side or until cooked to your desired level of doneness – I prefer medium rare.
4. While the salmon is cooking, slice the avocado and chop green onions. Steam the spinach with a small amount of water until bright green, and then plunge in cold water to prevent it from getting overcooked.
5. When cooked to your preference, peel away salmon skin and discard. Flake salmon apart into pieces.
6. In a small bowl, combine the orange juice, lemon juice, fish sauce, vinegar, lemon and orange zests.
7. When the rice is done, stir in 1/3 cup of the dressing and add more to taste.
8. Scoop the rice into individual bowls and top with the spinach, salmon, avocado slices, toasted nori, green onions, and a sprinkling of sesame seeds. Serve with soy sauce on the side.

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