Monthly Recipes

Salmon Sushi Bowl

March 2017
Category: Main Course  Gluten Free  Dairy Free  

Serves 2

2 Salmon Filets (I prefer spring)
1/2 cup Sushi Rice, uncooked
1 tsp Rice Wine Vinegar
1 cup water
1/2 cup Carrots, shredded or julienned
1/2 cup Cucumber, julienned
1/2 Avocado, sliced
2 TB Soy Sauce (gluten free)
1 tsp Wasabi Paste (or to taste)
1Tb Mayo
1 tsp Sriracha (or to taste?)
1/2 sheet of Nori, sliced into small strips 
1 TB Pickled Ginger, sliced
2 tsp Toasted Sesame Seeds

There are a few ways you can cook your salmon, we sous vide ours but you can either pan fry or bake. Here are the directions to bake

Preheat your oven to 425. Season your salmon well with salt and pepper and place on a baking sheet. Bake for approximately 15 minutes depending on the thickness of your fish. (An easy way to tell for doneness, gently stick the tip of your fork in the thickest part and touch it to your lip, if it's warm it's done.)
While your fish is cooking prepare your rice. Bring your water, rice wine vinegar and rice to a boil. Cover, lower heat and gently simmer for 10 minutes. Remove from heat, stir with a fork and keep covered.

In a small bowl mix the soy sauce and wasabi. In another small bowl combine the mayo and sriracha.

Prepare your vegetables and get ready to assemble.

In 2 dishes divide the rice and top with the soy sauce mixture evenly. 
Divide the rest of your vegetables between the two bowls, top with a piece of fish and drizzle with your mayo mixture. Garnish with pickled ginger, nori and sesame seeds and dig in!!

(Some of you may ask "I thought you were Paleo? You eat rice? "
Yes we eat rice once a week as a good way to replenish glycogen. And no soy sauce isn't paleo either, feel free to use coconut aminos but be prepared to pay for it, it's expensive! At the end of the day it is all about balance for us)

*For a Paleo version substitute the rice for cauliflower rice, the soy sauce for coconut aminos and use homemade mayo for your sauce. 

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