Salmon Sushi Bowl

Broiled salmon, crisp veggies, spicy mayo, and eel sauce are all piled on top of sticky sushi rice for a satisfying and flavorful dinner or make ahead lunch.

📝 Ingredients

• 2 cups short grain sushi rice
• 2 1/4 cups water
• 1/4 cup seasoned rice vinegar
• 4 boneless salmon fillets (4 - 5 oz each)
• Olive oil
• Kosher salt
• 1/2 cup soy sauce or tamari
• 1/2 cup mirin
• 1/2 cup granulated sugar
• 1/4 cup mayonnaise
• 1 - 2 Tablespoons sriracha (to taste)
• 2 mini cucumbers or 1 large (sliced)
• 2 radishes (sliced very thin)
• 2 avocados (sliced)
• Green onions (sliced)

👨‍🍳 Instructions

1. 1--- Prepare the sushi rice: ---
2. 2Place the rice in a fine mesh sieve and rinse it with cold water until the water is no longer cloudy, about 1 minute. Shake off excess moisture, then transfer the rice to a pot with a tight fitting lid.
3. 3Add water to the rice and stir. Cover, then bring to a gentle boil over medium high heat.
4. 4Immediately reduce the heat to low, and set the timer for 16 minutes. Let the rice gently simmer during that time. Remove the lid at 16 minutes and try a few grains to see if they’re tender.
5. 5Once tender, replace the lid, remove from heat, and allow the rice to continue steaming, another 10 minutes.
6. 6Uncover the pot and stir the vinegar into the rice gently until liquid is absorbed.
7. 7--- For the eel sauce and salmon: ---
8. 8Preheat the broiler. Line a sheet pan with foil and spray with cooking spray.
9. 9In a saucepan, combine the soy sauce, mirin, and granulated sugar. Bring the mixture to a boil, then turn the heat down so it maintains a gentle simmer. Continue to cook for 5-7 minutes, or until the mixture is thickened to the consistency of thin maple syrup. Set aside a few tablespoons to glaze the salmon.
10. 10Place the salmon on the prepared pan, brush with olive oil and season generously with salt. Place the salmon in the middle rack under the broiler and cook for 6 minutes. Remove the salmon and brush with the reserved eel sauce. Return to the oven and cook another 2-4 minutes, or until the salmon flakes easily and the thickest part reaches 135 degrees fahrenheit. I do not recommend cooking past 140 degrees.
11. 11Combine mayonnaise and 1 tablespoon Sriracha in a small bowl and stir until combined, add more to taste if desired.
12. 12Portion cooked rice into bowls. Top with flaked salmon, sliced veggies, pickled ginger, and green onions. Serve with remaining eel sauce and spicy mayo.