Cilantro Salmon Sushi Bowl Recipe

Directions

• Cook the salmon:
• Preheat oven to 400° F. Place salmon on a foil-lined baking sheet with the skin side down.
• Squeeze lemon over filet. Sprinkle cilantro, salt, and pepper over the top. Thinly slice butter and spread pieces evenly across the top of the salmon.
• Bake for about 7 minutes (depending on thickness). Turn oven up to a broil and cook until crispy — about 5-7 minutes more.
• Cook the sushi rice:
• Rinse rice until water runs clear. Add rice to 3 cups water in a pot on high heat, stirring until water boils. Cover and reduce heat to low.
• Cook until water has evaporated — about 20 minutes.
• Mix the rice vinegar, sugar, and salt together. Heat in a microwave until sugar/salt are dissolved and pour mixture over ice. Stir to combine. Set aside.
• Make the soy ginger dressing:
• Combine the garlic, ginger, olive oil, rice vinegar, honey, and water in a jar. Seal with lid and shake well.
• Remove lid and heat in microwave for 1 minutes to dissolve the honey. Let cool and set aside.
• Make the sriracha mayonnaise:
• Combine mayonnaise and sriracha together. Set aside.
• Create your bowl:
• Add sushi rice to a bowl. Top with salmon, avocado, cucumber slices, nori, and carrot slices.
• Drizzle soy ginger dressing and sriracha mayonnaise on top, to taste.