Description
This Sesame Salmon Sushi Bowl is a vibrant and flavorful dish combining perfectly cooked sushi rice with seared sesame salmon, pickled vegetables, avocado, and a delicious soy mayo drizzle. Ready in just 15 minutes, it’s a fresh and satisfying meal that’s easy to prepare and packed with umami flavors.
Ingredients
Salmon and Marinade
- 1 lb. salmon, skin removed, diced into 1″ pieces (or larger)
- 1.5 tablespoons sesame oil
- 1/3 cup soy sauce
- 2 cloves garlic, finely minced
- 1 teaspoon ginger paste
Rice and Vegetables
- 1.5 cups uncooked sushi rice (makes about 4 cups when cooked)
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 1 cup pickled sliced cucumbers
- 1 cup pickled matchstick carrots
- 1 avocado, thinly sliced
- 2 sheets seaweed, cut into strips
Toppings and Sauce
- 1 tablespoon Furikake
- 1/4 cup Kewpie mayo
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
Instructions
- Cook the Sushi Rice: Prepare the sushi rice according to the package instructions, typically by rinsing the rice, then cooking it with the specified amount of water until tender.
- Season the Rice: While the rice is still warm, drizzle the seasoned rice vinegar over it. Use a rice paddle or large spoon to gently fold the vinegar into the rice, ensuring it is evenly combined without smashing the grains.
- Heat the Skillet: Place a large skillet over medium-high heat and add the sesame oil, warming it until shimmering.
- Prepare the Salmon: Season the diced salmon pieces with salt and pepper on all sides to enhance their flavor.
- Sear the Salmon: Add the salmon pieces to the hot skillet and cook on all sides until a dark golden-brown crust forms, which should take a few minutes per side.
- Add Aromatics and Simmer: Pour in the soy sauce, minced garlic, and ginger paste. Reduce the heat to medium-low and let the salmon simmer gently for 2 to 3 minutes allowing the flavors to meld and the sauce to reduce slightly.
- Assemble the Bowls: Distribute the seasoned sushi rice among four bowls. Top each with portions of pickled cucumbers, pickled carrots, avocado slices, seaweed strips, and the seared salmon pieces.
- Prepare the Soy Mayo Sauce: In a small bowl, whisk together the Kewpie mayo, soy sauce, and sesame oil until smooth and well combined.
- Finish and Serve: Drizzle the soy mayo sauce over each bowl, sprinkle generously with Furikake seasoning, and serve immediately to enjoy the full flavors and textures.
Notes
- Use fresh salmon for best flavor and texture;
- Seasoned rice vinegar adds traditional sushi rice tanginess—do not skip;
- You can substitute pickled vegetables with fresh cucumber and carrot ribbons if preferred;
- Kewpie mayo gives a creamy umami punch, but regular Japanese mayo can work as a substitute;
- Furikake is a Japanese seasoning blend usually containing seaweed, sesame seeds, and fish flakes; it’s optional but adds great flavor and crunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
