Description
If you need a go-to weeknight dinner without a ton of effort, these salmon rice bowls are it. Flaky salmon glazed with Japanese BBQ sauce, fluffy sushi rice, and plenty of crunchy, creamy toppings. These salmon bowls are easy and SO GOOD!
Ingredients
Scale
For the Sushi Rice:
- 2 cups sushi rice
- 2 ¼ cups water
- 3–4 tablespoons rice vinegar
For the Salmon:
- 2 pounds salmon
- 2-3 tablespoons Japanese BBQ Sauce
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 tablespoon sesame seeds
Additional Bowl Toppings:
- Crispy seaweed
- Sliced avocado
- Thinly sliced cucumber
- Salted peanuts
- Furikaki seasoning
- Soy sauce
- Wasabi
Instructions
- Preheat the oven to 425 degrees. Meanwhile, make the sushi rice: Pour 2 cups of rice into a strainer and rinse until water runs clear (about 2-3 minutes). After rinsing, pour 2 1/4 cups water and rinsed rice into a medium pot and give a quick stir.
- Bring mixture to a boil. Once boiling, turn the heat to low, cover with a lid and simmer for 18 minutes. Keep covered, turn off the heat and let sit for 15 minutes (or until you’re ready to use it). The longer the rice sits the better! Right before serving the rice, fluff with a fork then use a wooden spoon to fold 3-4 tablespoons of the vinegar into the rice making sure not to make the rice become mushy. Taste and add more vinegar if needed.
- While the rice is cooking, prepare the salmon. Brush the salmon with the BBQ sauce and sprinkle evenly with salt, ginger and sesame seeds. Bake for 20-25 minutes until salmon easily flakes with a fork.
- Assemble your bowl with some sushi rice, salmon and any toppings you love! My favorite is a little bit of everything including cucumbers, avocado, peanuts (trust me), some furikaki, soy sauce and wasabi. I like to use the seaweed to make tiny hand rolls or sushi tacos. Have fun with it and enjoy your own creation!
