How to Make Deconstructed Salmon Sushi Bowls

2021-06-17T17:06:34+00:00June 17th, 2021|Entrees, Recipes|

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Deconstructed Salmon Sushi Bowls:

It has been super hot here in Southern California, and I’ve been in the mood for sushi. And I thought, why not make a deconstructed Salmon sushi bowl at home? Hands down the best decision I could have made. Because it was super easy to put together and satisfied me 100%.

What you will need:

  1. Wild caught salmon filet
  2. Teriyaki sauce of your liking
  3. Sesame oil
  4. Grated ginger
  5. Minced garlic
  6. Salt and pepper
  7. Cooked white rice
  8. Shredded carrots
  9. Cucumbers
  10. Roasted seaweed
  11. Avocado
  12. Everything but the bagel sesame seasoning or sesame seeds

How to prepare the Instant pot white rice:

I started with preparing my Instant pot white rice, since this takes the longest to prep. First, add rinsed white rice to Instant pot along with chicken bone broth, ghee, and salt. And set the Instant pot to sauté function to melt the ghee. Once melted mix it all up, turn off the sauté function, close the Instant pot, and set to rice function. And cook for 12 minutes and once done let pressure release naturally (about 10-12 minutes). Open the Instant pot and fluff the rice with a fork.

Prepping the salmon:

And while the rice is cooking prep the salmon by adding all the ingredients to the salmon filet. I let my salmon sit at room temperature for 5-10 minutes to let marinate. And then baked 400°F for 15 minutes. But if you like your salmon medium rare I would suggest cooking less time.

Putting the sushi bowls together:

And now for the fun part, putting the deconstructed sushi bowls together. First, add cooked rice to the base of the bowl. And add cooked salmon, shredded carrots, chopped cucumbers, avocado, chopped roasted seaweed, and everything but the bagel sesame seasoning on top.

Here are some other summertime favorites of mine:

Build Your Own Poke Bowls

Salmon Burgers

Deconstructed Salmon Sushi Bowls:

Ingredients

Teriyaki Salmon:

  • 1 4-6 oz wild caught salmon filet
  • 3 Tbsp No Soy Teriyaki sauce
  • 1/2 tsp sesame oil
  • 2 garlic cloves minced
  • 1 Tbsp shredded ginger
  • Salt and pepper to taste

Instant Pot White Rice:

  • 1 cup white rice
  • 2 cups chicken bone broth substitute water
  • 1 tsp salt
  • 1 Tbsp ghee or butter can omit

Instructions

Salmon Instructions:

  • Add all the ingredients to the salmon filet and let marinate for at least 10 minutes at room temperature
  • Bake 400° F for 15 minutes (I like my salmon well done do less time if not your jam)

Rice Instructions:

  • Add all the ingredients to instant pot
  • Set Instant pot to sauté function and sauté until the ghee/butter is melted, and mix
  • Turn off sauté function, close Instant pot, seal valve, and set to rice function for 12 minutes
  • Once done let pressure release naturally, open Instant pot, and fluff the rice with a fork

Instructions for assembling bowls:

  • Add cooked white rice to the base of the bowl
  • Add the chopped cooked salmon on top of the rice
  • Add chopped cucumbers, shredded carrots, avocado, roasted seaweed, and sprinkle some everything but the bagel sesame seasoning on top
  • And devour!