Spicy Salmon Sushi Bowl
Ingredients
- 2 Tablespoons soy sauce (I used gluten free)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sambal (chili garlic sauce)
- 2 tablespoons sesame oil
- 1 ½ tablespoons toasted sesame seeds
- 1 tablespoon minced ginger
- ½ pound Sashimi grade Salmon, cut into small bite sized pieces
- 3 cups Steamed White Rice
- 2 tablespoons Rice Wine Vinegar
Instructions
- 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.
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