Brown Rice Sushi Bowl with Crispy Salmon
This diabetes-friendly sushi bowl is a testament to culinary creativity, offering a nutrient-packed, satisfying meal that perfectly balances the savoury depth of soy and the tangy sweetness of maple, making every bite a nourishing delight for the senses.
Servings: 4
Calories: 513.2kcal
Ingredients
- 1 cup rice brown, uncooked
Chili Sauce (makes about 2/3 cup)
- ½ cup water
- 1 tbsp maple syrup or honey
- 3 tbsp apple cider vinegar
- 3 cloves garlic chopped finely
- 3 tbsp soy sauce low sodium
- 1 tbsp red chili flakes
- 1 tsp corn starch
- 1 tbsp water
For the Salmon
- 1 lb salmon skin removed
- ¼ cup corn starch
- 2 tbsp sunflower oil
- 1 cup kale shredded
- 1 cup seaweed shredded (optional)
Garnish
- 2 tsp sesame seeds toasted
- 2 stalks green onion sliced into rounds
- ½ avocado sliced
Instructions
- Make the rice: Rice Cooker Method: Cook brown rice in the rice cooker according to rice cooker settings. Stovetop Method: In a saucepan, bring 4 cups water and a large pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 25 minutes.1 cup rice
- In the meantime: Make the Chili Sauce. In a small pot, heat the water, maple syrup or honey, apple cider vinegar, garlic, low sodium soy sauce, and chili flakes. Bring to a simmer and cook for 5 minutes. In a small bowl, mix together the cornstarch and 1 tbsp water until the cornstarch has dissolved. Pour this into the hot chili garlic sauce, stir, and let boil for 10 additional minutes. Turn off the heat so it will thicken. You will only need 4 tbsp of this sauce; store the remainder in the fridge. It will keep for a week or two.½ cup water, 1 tbsp maple syrup, 3 tbsp apple cider vinegar, 3 cloves garlic, 3 tbsp soy sauce, 1 tbsp red chili flakes, 1 tsp corn starch, 1 tbsp water
- Cut the salmon into large cubes (about 2 inches).1 lb salmon
- As soon as the rice is ready, open the lid of the rice cooker or pot and place the shredded kale on one side of the pot and place the seaweed (if using) on the other side. Close the lid of the rice cooker or pot, and let steam for 10 minutes.1 cup kale, 1 cup seaweed
- For the Salmon: In the meantime, cook the salmon. Coat the cubes in cornstarch and shake off the excess. Heat a large frypan over medium-high heat. Add oil. Add the salmon cubes, cook undisturbed for 3-4 minutes. Flip each piece to the opposite side and repeat, flip the cubes to one more side, and cook for 1-2 minutes, flip again, and cook for 1-2 minutes more. Add 4 tbsp of Chili Sauce to the hot pan with the salmon. Let it bubble, tossing the salmon cubes in the sauce.¼ cup corn starch, 2 tbsp sunflower oil
- To Serve: Spoon 1 cup rice into each bowl and top with salmon cubes, steamed kale and nori. Sprinkle with sesame seeds, green onion and avocado.2 tsp sesame seeds, 2 stalks green onion, ½ avocado
Cooking Tips
- Steaming kale and nori with rice: Adding kale and nori to the rice pot for steaming is a convenient way to soften these greens without the need for additional cooking methods.
- Cornstarch coating for salmon: Coating the salmon in cornstarch before frying creates a crispy exterior while keeping the inside tender.
- Chili Sauce preparation: The chili sauce can be made in advance and stored in the refrigerator, making it a versatile condiment for various dishes.
Nutrition
Nutrition Facts
Brown Rice Sushi Bowl with Crispy Salmon
Amount per Serving
Calories
513.2
% Daily Value*
Fat
20.3
g
31
%
Saturated Fat
2.8
g
18
%
Cholesterol
62.4
mg
21
%
Sodium
535
mg
23
%
Potassium
995.4
mg
28
%
Carbohydrates
53.5
g
18
%
Fiber
5.2
g
22
%
Sugar
3.7
g
4
%
Protein
28.9
g
58
%
Vitamin C
20
mg
24
%
Calcium
112.7
mg
11
%
Iron
3.1
mg
17
%
Magnesium
133.9
mg
33
%
Zinc
2.3
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.