Fresh Sushi Bowls

Yep, the title says it all. It’s no secret that I love sushi. Everything about it screams happiness and harmony to me and if you think I’m exaggerating, I can assure you I’m not! While sushi is my go-to fix, I’m all about trying new things and getting creative with some of my favorite meals. There’s something wonderful to say about a deliciously compiled bowl of flavors and ingredients, and today’s recipe is all about power bowls in combination with SUSHI. While I have always been a fan of power bowls and adding bold Asian flavors to the mix, this bowl takes power bowl to a whole new level! Perfect for a dinner date night for two, it’s packed with flavor and healthy, filling ingredients. I’m sure you’re thinking of raw fish when I say sushi bowl, but this dish was made with cooked salmon. By all means, feel free to swap out the cooked for the raw!

I will also warn you–this meal is all about prep work; chopping, sautéing, and pickling are all important steps in the process, but when you combine all of the effort and delicious components, you’re left with a satisfying meal that is sure to please anyone you’re cooking it for. In my case, it was Frank, and he literally said it’s one of his favorite meals to date!!!

Sushi Bowl for Two

Ingredients

1/2 cup cooked quinoa

1lb. fresh salmon

1/4 cup thinly sliced cucumber

1/4 cup thinly sliced red radish

1 cup bok choy, chopped

1/2 cup mushrooms, chopped

2 cups spinach

1 bundle of green onions, chopped

2 eggs

1/4 cup nori (dried seaweed)

1 tsp. minced garlic

1 tsp. minced ginger

Rice vinegar

Sesame oil

Soy sauce

Directions

1. Salmon: Line a baking sheet with foil and spray with cooking oil. Place the salmon in the middle of the sheet and sprinkle with salt. Let sit for at least 10 minutes. Bake in a 400 degree oven for 22 minutes.

**Cook the salmon while you cook the bok choy, mushrooms, spinach and eggs (below). This will help with timing and keeping everything warm when served.

2. Toppings:

  • In a small bowl, drizzle rice vinegar and a dash of soy sauce over the thinly sliced cucumber. Let sit and marinate until ready to eat.
  • In another small bowl, drizzle rice vinegar, a dash of soy sauce and a dash of sesame oil over the thinly sliced red radish. Then sprinkle with sesame seeds. Let sit and marinate until ready to eat.
  • Sauté the bok choy in 1 tsp. sesame oil, tsp. of garlic and a splash of soy sauce. Set aside and cover.
  • Sauté the mushrooms with 1 tsp. sesame oil, tsp. of ginger. Set aside and cover.
  • Cook down the spinach with rice vinegar until wilted. Set aside and cover.
  • Cook up the two eggs (We like them sunny side up, but feel free to cook as desired).

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3. Assembly

  • In a bowl, start with a layer of quinoa (1/4 cup in each)
  • Start to pile on the toppings in a circular direction (like a pin wheel) so you can see a little bit of each ingredient
  • Keep the salmon, egg, nori and green onions as the last toppings
  • Once all toppings are on, add the piece of salmon to the bowl and top it with the egg, green onions, and nori.

4. Condiments & sides:

  • Sprinkle with Asian spice (a spicy mixture of chili and toasted black sesame seeds), soy sauce, and wasabi (if desired). We also enjoyed a fresh green salad with a miso-ginger dressing on the side. Delicious!

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