These wild salmon sushi bowls are truly incredible! They’re loaded with so many good-for-you ingredients and also are bursting with flavour to activate all your of your taste buds in the best way!
I love these bowls because it makes it so easy to get in a DIVERSE array of different types of foods you might not normally eat – like seaweed, ginger, and brain boosting, omega 3 rich salmon! It’s a completely different take on a nourish bowl (my fave way to eat!) – which makes it fresh and exciting to eat!
There are a few steps to this meal, however don’t let that scare you away – all of them are so simple to do that it shouldn’t take too long! This is also a great meal to make with a friend/ partner/ another person because if you both take on a few different tasks – you’ll be done in no time!
Serving Size: 2 servings
For the Bowls:
– 1 cup brown rice (short grain is my preferred)
– 1 large carrot, cut into thin ribbons (using a peeler works well)
– Pickled ginger (approx 3-4 Tbsp.) * See Note
– Nori seaweed sheets (cut into thin strips)
– Kale gomae (see below)
– Marinated Cucumber (see below)
– 2 wild salmon filets (approx. 100g per) (see below)
– Garnish: sesame seeds, 1/2 an avocado
For the Kale Gomae
– 3 cups kale, de-stemmed
– 3 Tbsp. peanut butter (could use almond or tahini instead)
– 1 Tbsp. honey
– 1/2 Tbsp. Apple Cider Vinegar (ACV)
– 1 Tbsp. tamari (gluten free soy sauce)
– 1-2 Tbsp. water (or more for thinning)
For the Salmon:
– 2 Tbsp. Tamari
– 2 Tbsp. Maple syrup
– ½ Tbsp. rice vinegar or ACV
– 2 x 100g wild salmon filets
For the Cucumber Marinade
– 1 Tbsp. apple cider vinegar
– ½ Tbsp. honey
– ⅛ tsp red pepper flakes
– Salt & pepper to taste
– ½ a cucumber, chopped in slices and then quarters
*NOTE: you can find organic pickled ginger from Whole Foods or other health food stores however the ones I’ve seen from more conventional grocery stores do NOT have good ingredients (I saw one with aspartame and food dyes!). If you can’t find quality pickled ginger from the store and/ or you’re up for a challenge – try making your own! This recipe works great (use raw cane sugar instead of white sugar).
– Make the salmon marinade by adding the tamari, maple syrup and vinegar to a bowl.
– Place the salmon in a bowl (skin up) and pour about half the marinade over the fish – reserving the other half for the bowls once finished
– Allow salmon to marinate for at least 30 minutes
– Pre heat oven to 400F (this is for the salmon)
– In the meantime, begin to cook your rice according to package directions
– As the rice is cooking – prep the cucumber salad dressing by placing all ingredients into a small jar or bowl and mixing. Then chop the cucumber, add together and allow it to sit in the fridge until ready to serve
– Next prep the kale gomae sauce by placing all ingredients into a jar or small bowl and mixing until it’s nice and creamy. Add more water if you need it for thinning. You want it to be like a thick spreadable sauce but not so thick that it becomes a paste
– Then prep the kale by de-stemming and lightly chopping
– Cook the kale by boiling your kettle (about 3/4 full). Place the chopped kale into a strainer and then pour the boiling water from the kettle over the kale into the kitchen sink. Doing some helps to soften the kale without over cooking it
– Immediately rinse the kale with cool water and once cold enough to touch, ring the kale out with your hands so no water is left. You want to really ring it out (like you would a sponge) to ensure the kale is not retaining tons of water as this will make your bowl too watery/ mushy
– Then place the kale into a small bowl and generously spread the peanut sauce over it (reserving some for the bowls at the end)
– Next, turn the salmon so it’s face up (not skin up) and then pop it into the oven (no need to strain the marinade – although it can make for a messy pan it adds so much flavour)
– Cook the salmon for 14-18 minutes depending on the thickness of your filets. Once it’s finished cooking it should be flaky but not dry looking
– Prep the carrots into ribbons by using a veggie peeler (if you have one – if not just do your best to cut as thin as possible)
– Prep the nori sheets by cutting them with scissors into thin strips
– Now it’s time to assemble the bowls! Start with the brown rice on the bottom then add the cucumber salad, kale gomae, carrot ribbons, nori sheets, pickled ginger, and of course the salmon filet.
– Top with the remaining salmon marinade, additional kale gomae sauce, or anything else your heart desires. I actually making a quick tahini dressing for a little extra creaminess. See below for details (definitely not necessary but adds a touch more goodness)
– Then sprinkle with sesame seeds and top with sliced avocado (about a 1/4 per bowl) and ENJOY!
Optional Tahini Dressing:
– 3 Tbsp. tahini
– 1 Tbsp. lemon juice
– 2-3 Tbsp. water for thinning
– Sea salt and pepper to taste
Place all ingredients into a small jar or bowl and mix well. Adjust as needed. The amount of water you need will depend on the thickness of your tahini (I find they can vary a lot between brands)