Salmon Sushi Bowls
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 584.2
- Total Fat: 22.2 g
- Cholesterol: 90.9 mg
- Sodium: 611.5 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 6.0 g
- Protein: 36.1 g
View full nutritional breakdown of Salmon Sushi Bowls calories by ingredient
Introduction
Salmon Sushi Bowls Salmon Sushi BowlsNumber of Servings: 2
Ingredients
-
.5 tbsp Soy Sauce
.5 tbsp Honey
1 tsp Sriracha Hot Sauce (Rooster sauce)
8 oz Pink Salmon (fish)
1.5 cup Brown Jasmine Rice
.5 fruit without skin and seeds Avocados, California (Haas)
3 tbsp Dukes light mayo
3 tsp Sriracha Hot Sauce (Rooster sauce)
Directions
For the Salmon
In a small bowl mix together the soy sauce, honey, and Sriracha. Brush this mixture on all sides of the salmon fillets.
Cook the salmon according to one of these methods:
In the oven: Place the salmon on a lined baking sheet. Put in a 400 degree oven for 15 minutes.
In the air fryer: Place the salmon in the air fryer basket (spray the basket with olive oil to prevent sticking). Set it to 400 degrees for 15 minutes.
Let the salmon come to room temp before serving.
For the Sushi Bowls
Cook the rice according to the package directions. Let it come to room temp and divide between 4 bowls.
Top each bowl with salmon, diced avocado, and diced mango.
In a small bowl mix together the light mayo and Sriracha. Drizzle over top of the sushi bowls.
Top with black sesame seeds if desired and serve with soy sauce, pickled ginger, and wasabi if desired.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SJW4762.
In a small bowl mix together the soy sauce, honey, and Sriracha. Brush this mixture on all sides of the salmon fillets.
Cook the salmon according to one of these methods:
In the oven: Place the salmon on a lined baking sheet. Put in a 400 degree oven for 15 minutes.
In the air fryer: Place the salmon in the air fryer basket (spray the basket with olive oil to prevent sticking). Set it to 400 degrees for 15 minutes.
Let the salmon come to room temp before serving.
For the Sushi Bowls
Cook the rice according to the package directions. Let it come to room temp and divide between 4 bowls.
Top each bowl with salmon, diced avocado, and diced mango.
In a small bowl mix together the light mayo and Sriracha. Drizzle over top of the sushi bowls.
Top with black sesame seeds if desired and serve with soy sauce, pickled ginger, and wasabi if desired.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SJW4762.