We are huge sushi eaters in this family. We always have been fans, but since the allergy reveal, I find it is one of the easiest and most reliable types of food to eat out with. As long as I avoid regular soy sauce and mayonnaise (as if I haven’t always steered clear!) we seem to do really, really well with it- not to mention that I genuinely LOVE it.

But one can’t go out every night! So I was trying to think about how I could bring sushi into my kitchen. The reality is, that rolling sushi has never been a strength of mine (although, I am sure that you will see it here at some point, since Pia has been begging me to make homemade lately). So I thought about what the other possibilities were….

And that is when I took my favorite combo (Spicy Salmon, cucumber and avocado) and turned it into a Spicy Salmon Sushi Bowl! It is healthy and delicious and full of all my favorite stuff- just in bulk quantity!

If you are nervous about “raw” fish, don’t be. The marinade really partially cooks it and as long as you get some good quality, fresh fish, you have nothing to worry about. I went to my local grocery store and was sure to tell them that I was using it for ceviche and which was the freshest variety they had for that. I would up with some gorgeous Copper River salmon that had beautiful fat on it, and it was amazing. Combined with the crunchy cucumber and carrot, fresh cilantro and creamy avocado, all on a bite of soft white rice- well, it is a perfect bite.

I also love how incredibly low maintenance this dish is. We happen to have a rice steamer, so literally in the time it took me (or, er, the rice steamer) to make the rice, I had everything else prepped and waiting. So, maybe 15 minutes!? And they are such a pretty little presentation- perfect weeknight dinner, or even a great bring to work lunch if you have a fridge there! Hope you enjoy!

This is how you make the Spicy Salmon Sushi Bowl:

Steam the white rice according to manufacturers directions.

In a medium bowl, whisk together the soy sauce, rice wine vinegar, sambal, sesame oil, toasted sesame seeds and minced ginger. Add the chopped salmon.

Stir to mix and set aside to marinate.

Sprinkle the steamed white rice with the Rice Wine Vinegar and stir to mix in. Scoop 1 ½ cups white steamed rice into each of two bowls. Top with thinly sliced cucumbers, julienned carrots, avocado chunks and fresh cilantro.Top each bowl with half of the spicy salmon and spoon some of the sauce over the top. Serve immediately.