A couple weeks ago, my sister, mom, and I went to Uchi for my mom’s birthday. It was one of those nights where we savored every incredible dish that hit the table and the conversation (and laughter) flowed so effortlessly that I was in total disbelief when I checked the time and saw we’d been there for 3 hours.
The magic of really good sushi lies in the way that simple, super fresh ingredients are brought together to become so much more than the sum of their parts. I never leave without feeling completely inspired by the pairings of raw fish with citrus, coconut, fresh herbs, or chili.
Sushi is one of the few foods I really crave that I never try to recreate at home, for obvious reasons. Do any of y’all make sushi at home? If so, I want to hear about it ’cause it sounds hard. But those bright citrusy flavors along with the nourishing combo of fish with rice, fresh veggies, and herbs? That is for sure something that I’ll put together in a bowl to keep me satisfied until my next sushi feast. This sushi roll salmon bowl is my new favorite way to enjoy them all together in a totally quick and throw together-able weeknight meal.
I made these on a semi-frantic Tuesday night recently, post-work, post-ballet, post-soccer – and I was extremely thankful that I’d pre-chopped my fresh veggies on Sunday and had some leftover rice in the fridge from Monday. All that was left to do was roast my salmon while I chopped herbs and avocado and assembled the other ingredients into the bowl.
And as the name of this post suggests, it’s the perfect packable lunch with a protein-fat-fiber mix that’ll keep you powered up all afternoon. I layer all the ingredients in a big mason jar and add avocado right at the end for a desk lunch I could literally eat every day. Scroll on for the recipe…
- 1 pound salmon, skin and bones removed
- 1 teaspoon honey
- 2 tablespoon soy sauce or coconut aminos, divided
- 3 teaspoons sesame oil, divided
- 8 handfuls fresh spinach
- kosher salt
- 2 cups cooked rice (sushi, brown, white - whatever you like)
- 1 seedless cucumber, thinly sliced or cut into matchsticks
- 2 carrots, thinly sliced or cut into matchsticks
- 2 small or 1 large avocado
- 8 sheets roasted seaweed snacks (I like these, especially in the teriyaki flavor. Don't be scared, most grocery stores stock them now.)
- garnish: cilantro, green onions, lime wedges, and sesame seeds
- Preheat oven to 350 degrees. Mix together honey, 1 tablespoon soy sauce, and 1 teaspoon sesame oil, then spread over both sides of salmon. Place on a foil-lined baking sheet and roast for about 15 minutes, until center is just firm and flakes with a fork. (If you have a little more time, you can also use my slow-roasting technique.)
- Meanwhile, heat up a sauté pan with another teaspoon of sesame oil, toss in the spinach with a tiny pinch of salt, and sauté just until it starts to wilt (this will only take a couple minutes.
- Divide rice among 4 bowls, then top with cucumber, carrots, sautéed spinach, avocado slices, and roasted seaweed (I usually break each sheet in half.) Break up the salmon a little with a fork, and divide among the bowls. Top with a teaspoon of sesame oil and a tablespoon of soy sauce. Garnish with toppings of your choice, and eat!
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