Sushi Bowl with Crispy Salmon
Crispy-skin salmon flaked over sushi rice with avocado, cucumber, edamame, nori strips and a soy-sesame glaze.
25 minEasy~364 kcal / servingBright Plates
Contains meatContains soyContains sesamedairy freepescatarian
Nutrition
364 kcal
Calories
30 g
Protein
28 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains meatContains soyContains sesamedairy freepescatarian
Ingredients · per serving
- 60 g Cucumber
- 150 g Salmon fillet (skinless)
- ½ sheet Nori sheet
- 1 tsp Toasted sesame seeds
- ½ avocado Avocado
- 1 tsp Vegetable oil
- 1 tbsp Rice vinegar
- 50 g Edamame (shelled)
- ½ tsp Fresh ginger
- 1 tsp Sesame oil
- 1 tsp Honey
- 1.5 tbsp Soy sauce
- 100 g Sushi rice
- 1 stalk Spring onion
- to taste Salt
- pinch Sugar
Instructions
- Pat salmon skin BONE-DRY. Salt generously. Heat oil in a non-stick pan over medium-high. Lay salmon skin-down, press flat with a spatula 30 sec.
- Cook 4 min skin-down without moving. Flip, cook 2 min. Skin should be crackly.
- Whisk soy + honey + rice vinegar + sesame oil + grated ginger for the glaze.
- Sticky the rice: warm cooked rice + 1 tsp rice vinegar + pinch salt + pinch sugar.
- Flake salmon (keep skin attached for crunch). Bowl: rice → salmon → avocado → cucumber → edamame.
- Drizzle glaze. Top with nori strips, sesame seeds, scallion. Optional: spicy mayo for the camera.
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