Sautéed Salmon Sushi Bowl with Carrot Ginger Dressing
This salmon sushi bowl with carrot ginger dressing was made for sushi lovers! It incorporates all of the colours and flavours of a sushi date night into one delicious bowl and is also loaded with protein and fibre.
Servings: 2
Calories: 470kcal
Ingredients
- ½ cup rice brown, dry
- 1 tsp ginger powder
- 1 clove garlic
- 1 tbsp lemon
- ½ tbsp soy sauce reduced sodium
- 1 tsp honey
- 6 oz salmon cut into cubes
- ½ cup cucumber chopped
- ½ avocado sliced or cubed
- ½ cup edamame frozen, shelled
Toppings
- 2 nori sheets, sliced
- 1 tsp sesame seeds
- 1 tbsp green onion sliced
Carrot Ginger Dressing (makes 1 cup)
- 1 cup carrot roughly chopped
- 1 inch ginger fresh, roughly chopped
- ½ tsp garlic
- 3 tbsp rice vinegar
- 4 tbsp olive oil
- 1 tbsp soy sauce reduced sodium
- 1 tsp honey
- 3-4 tbsp water to thin
Instructions
- Prepare marinade by mixing together ginger, garlic, lemon, soy sauce, and honey.1 tsp ginger, 1 clove garlic, 1 tbsp lemon, ½ tbsp soy sauce, 1 tsp honey
- Toss cubed salmon with marinade and let sit covered in the fridge for 30 minutes.6 oz salmon
- While salmon is marinating, prepare brown rice according to package instructions.½ cup rice
- To a food processor, prepare carrot ginger dressing by adding carrot, ginger, garlic, rice vinegar, olive oil, soy sauce, and honey. Blend until well combined, adding 3-4 tablespoons of water to thin.1 cup carrot, 1 inch ginger, ½ tsp garlic, 3 tbsp rice vinegar, 4 tbsp olive oil, 1 tbsp soy sauce, 1 tsp honey, 3-4 tbsp water
- To a microwave safe bowl, combine frozen edamame with 2 tablespoons of water. Cover and heat for 5 minutes.½ cup edamame
- To a skillet on medium heat, add marinated salmon cubes and sauté until cooked, about 3-5 minutes.
- Prepare sushi bowl by portioning brown rice (⅓ cup each), salmon, cucumber, avocado and edamame.½ cup cucumber, ½ avocado
- Drizzle 2 tablespoons of dressing and top with sliced nori, sesame seeds, and green onion.2 nori, 1 tsp sesame seeds, 1 tbsp green onion
Cooking Tips
Brown Rice: Cook the brown rice according to package instructions. You can add a splash of rice vinegar while cooking to mimic the flavour of sushi rice.Avocado: Choose ripe avocados and slice them just before serving to prevent browning.Edamame: Use shelled, cooked edamame for convenience. Thaw them if using frozen edamame.Layering: Start by layering cooked brown rice as the base of the bowl. Arrange the salmon, avocado slices, and edamame on top.
Nutrition
Nutrition Facts
Sautéed Salmon Sushi Bowl with Carrot Ginger Dressing
Amount per Serving
Calories
470
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4.5
g
28
%
Cholesterol
55
mg
18
%
Sodium
265
mg
12
%
Carbohydrates
31
g
10
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.