Sushi Bowl
Author: 
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
My favorite sushi roll in bowl form.
Ingredients
  • Teriyaki Salmon
  • 1 pound salmon fillet cut into 4 thin portions
  • ¾ cup soy sauce (if you need this gluten free, use gluten free soy sauce)
  • ½ cup sugar (white or brown)
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • Sushi Rice
  • 2 cups sushi rice (short grain rice, you can buy this at Costco or in the Asian section of your grocery store)
  • ½ cup seasoned rice vinegar (you can buy seasoned rice vinegar at the grocery store or you can make your own below)
  • Seasoned Rice Vinegar
  • 1 cup rice vinegar
  • 3 tablespoon sugar
  • 2 teaspoons salt
  • Sautéed spinach
  • 20 ounces fresh spinach, washed
  • 1 tablespoon Asian sesame oil
  • Garnish
  • 1 bunch of scallions, washed, trimmed and sliced crosswise
  • 1 avocado, peeled, pitted and sliced
  • 1 lemon, sliced thin
  • 1 tablespoons toasted sesame seeds
  • wasabi
Instructions
  1. Make the teriyaki sauce: In a small saucepan over medium heat, combine the soy sauce, sugar, ginger and garlic. Simmer for about 10 minutes, until it is slightly thickened.
  2. Make the sushi rice: Rinse the rice. Pour the rice in a bowl and add enough water to cover it by about one inch. Swirl the water with your hand and the pour off the cloudy water. Repeat this a few times. Cook rice according to package directions. My rice cooker took 2½ cups water for the 2 cups of rice.
  3. While the rice is cooking, make the seasoned rice vinegar if you don't have a bottle of it from the store. Combine the vinegar, sugar and salt in a small sauce pan. Bring to a gentle simmer and simmer until the sugar and salt have dissolved. When the rice has finished cooking, pour ½ cup of the vinegar over the rice and toss until it is mixed into the rice. Cover the rice with a cloth and set aside.
  4. Cook the spinach. Heat 1 tablespoon of sesame oil over medium heat in a large skillet over medium heat. Add spinach and stir until the spinach has wilted.
  5. Cook the salmon. Preheat the oven broiler. Set an oven rack 8 inches from the top. Cover a jelly-roll pan in foil and set the salmon skin side down on the pan. Take ½ cup of the teriyaki sauce and put it in another bowl to use for glazing the salmon. Brush the salmon with the sauce and cook for 3 minutes under the broiler. Remove the salmon, brush with the remaining sauce and return to the broiler for another 2 minutes. Check the salmon about every minute to see if it is done. I like my salmon at 135 degrees on an instant read thermometer. You don't want to overcook the fish.
  6. Assemble the rice bowls. Put rice and spinach on the bottom of the bowl. Layer a piece of salmon over the rice. Garnish with avocado, mango, scallions, lemon and sesame seeds. Experiment with different garnishes. Drizzle with the teriyaki sauce.
Recipe by Culinary Mamas at https://culinarymamas.com/sushi-bowl/