The BEST Salmon Sushi Bowl!

fresh salmon

🥗Healthier: smoked salmon

💰Cheaper: canned salmon

Canned salmon is more affordable and has a longer shelf life.

nori sheets

🥗Healthier: seaweed snacks

💰Cheaper: leafy greens

Leafy greens can provide a fresh crunch as a substitute.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are a soy-free alternative with a similar taste.

avocado

🥗Healthier: mashed avocado

💰Cheaper: frozen avocado

Frozen avocado can be a cost-effective option.

Rinse 2 cups of sushi rice under cold water in a sieve until the water runs clear.

Place the rinsed rice in a saucepan and add 3 cups of cold water.

Bring the water to a boil, then reduce the heat, cover with a lid, and cook for 10 minutes.

After 10 minutes, turn off the heat and leave the lid on for another 30 minutes.

Remove the lid and let the rice cool to room temperature.

Stir in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt into the cooled rice.

In a bowl, combine 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 teaspoon of minced ginger, 1 minced garlic clove, and a pinch of black pepper to make the dressing.

Divide the rice into bowls.

Add thinly sliced cucumber, carrot, radishes, beetroot, and cooked edamame beans on top of the rice.

Cut nori sheets into triangles and strips, then add them on top.

Top with smoked salmon, spring onions, and sprinkle with sesame seeds.

Serve with the soy ginger dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens