Hawaiian Huli Huli Salmon Bowl

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

pineapple juice

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is more nutritious, while canned is less expensive.

Combine soy sauce, brown sugar, ginger, garlic, and pineapple juice in a large bowl to make the Huli Huli marinade.

Reserve and refrigerate about ½ cup of the marinade mixture for basting the fish and red onions.

Add the salmon fillets to the remaining marinade and stir until evenly coated.

Cover the bowl with plastic wrap and refrigerate for 4 hours, turning the salmon at least once during marination.

Preheat the grill.

Brush the red onions and pineapple with sesame oil and season with salt.

Grill the red onions and pineapple on both sides until just cooked through, well-marked, and nicely caramelized.

Cut the pineapple into chunks and separate the onion rings, sprinkling both with togarashi.

Set the grilled pineapple and onions aside.

Add the marinated salmon to the grill and cook covered for 4-8 minutes, turning to prevent burning.

Baste the salmon with the reserved marinade while grilling.

Continue to grill until the salmon is cooked through, checking for doneness as cooking times may vary based on the size of the salmon.

Assemble the dish by placing a spoonful of the multigrain mix in a bowl.

Top the rice with grilled pineapple chunks, grilled red onions, cucumber ribbons, pickled carrots, and avocado.

Place a portion of the grilled salmon on top of the assembled ingredients.

Sprinkle with green onions and micro cilantro, and finish with furikake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens