Salmon Sashimi Bowl with Crispy Sushi Rice

Name: Salmon Sashimi Bowl with Crispy Sushi Rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: Japanese-Inspired
Ingredients: 6 oz Wild Alaska Sockeye Salmon, thinly sliced; 1 cup cucumber, julienned; ½ cup sliced mango; 1 avocado, sliced; 2 tbsp pickled ginger; 1 tbsp wasabi, for serving; 2 green onions, thinly sliced; Furikake seasoning, for topping; 2 cups sushi rice, cooked and cooled; 2 tbsp rice vinegar; 1 tsp sugar; ½ tsp salt; 2 tbsp neutral oil (avocado or canola); 3 tbsp soy sauce or tamari; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp honey or maple syrup; ½ tsp grated fresh ginger

Silky slices of raw wild Alaska sockeye are especially good with crisp golden sushi rice. Mango, avocado and cucumber add sweet, creamy and fresh contrast, while a soy, sesame and ginger dressing ties the bowl together.

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Wild Alaskan Sockeye Salmon

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Japanese-Inspired

Main Course

Salmon Sashimi Bowl with Crispy Sushi Rice

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

Prep Time

20 minutes

Cook Time

5 minutes

Salmon Sashimi Bowl with Crispy Sushi Rice is a fresh, vibrant, and restaurant-quality dish you can make at home! Featuring buttery salmon sashimi, crunchy vegetables, and golden, crispy sushi rice, this flavorful bowl is perfect for a healthy lunch or stunning dinner.

Ingredients

For the Bowl:

6 oz Wild Alaska Sockeye Salmon, thinly sliced
1 cup cucumber, julienned
½ cup sliced mango
1 avocado, sliced
2 tbsp pickled ginger
1 tbsp wasabi, for serving
2 green onions, thinly sliced
Furikake seasoning, for topping

Crispy Rice:

2 cups sushi rice, cooked and cooled
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt
2 tbsp neutral oil (avocado or canola)

For the Sauce:

3 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey or maple syrup
½ tsp grated fresh ginger

Directions

Mix rice vinegar, sugar, and salt.
Fold mixture into cooked, cooled sushi rice. Set aside all but ¼ cup rice.
Heat neutral oil in a nonstick skillet over medium heat.
Heat ¼ cup sushi rice for 5–7 minutes until golden and crispy.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and ginger. Set aside.
Slice salmon sashimi, julienne cucumbers, slice mango and avocado, and green onions.
Scoop rice into bowls.
Arrange salmon, veggies, avocado, and pickled ginger on top.
Drizzle with sauce, sprinkle with crispy rice, and furikake seasoning.
Serve immediately for the best texture.

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Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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