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
- Rinse the rice well and cook with stock in a rice cooker or covered pot over low heat until tender and fluffy.
- 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.
- 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.
- 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.
- When cooked to your preference, peel away salmon skin and discard. Flake salmon apart into pieces.
- In a small bowl, combine the orange juice, lemon juice, fish sauce, vinegar, lemon and orange zests.
- When the rice is done, stir in 1/3 cup of the dressing and add more to taste.
- 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.