Flavourful, colourful and loaded with healthy fats and anti-inflammatory ingredients, this Sesame Ginger Salmon Sushi Bowl might just be your next favourite recipe. It’s grain-free, gluten-free, dairy-free, Whole30 and paleo-friendly, but most important of all, it’s absolutely delicious!
GUYS. This sushi bowl is rocking my WORLD right now.
It’s been one heck of a tasty summer as far as food goes over here, and one big reason for that has been because my new apartment has community grills. I haven’t had access to a barbecue in years, so you can imagine my enthusiasm when I moved in and made this discovery. I immediately felt compelled to grill absolutely everything, from the usual suspects like meat and seafood, to pineapple rings and peaches.
Grilled salmon has always been one of my favourite meals, especially when it’s brightened up with a flavourful marinade. This brightly coloured bowl is kind of like a sushi roll that’s exploded because of too many fillings – a common problem in my house, but not a bad one to have. I’ve packed it with ingredients that have anti-inflammatory properties, including salmon, ginger, and all sorts of veggies to ensure we’re covering our nutrition bases. I also tossed in some seaweed salad which I LOVE – not only because I think it tastes great, but because seaweed is loaded with valuable vitamins and minerals – especially iodine which supports thyroid health. On that note, I totally get it if you’re really not into seaweed. It’s a taste that not everybody gets along with, so feel free to leave it out if you prefer.
Oh, and lastly, for those of you doing a Whole30, you’re in luck because this Sesame Ginger Salmon Sushi Bowl is Whole30-friendly! Even if you’re not, I’m pretty sure you’ll be hooked after trying it once. Enjoy!
Packed with anti-inflammatory whole food ingredients like salmon and ginger, these Sesame Ginger Salmon Sushi Bowls make for a delicious, healthy meal. They’re also grain-free, gluten-free, paleo and Whole30-friendly!
For the salmon:
- 2 raw wild caught salmon fillets, about 130g each (frozen is totally fine – just defrost them first. I use wild-caught sockeye salmon from Thrive Market’s frozen seafood boxes)
- 1 tbsp EACH toasted sesame oil, coconut aminos or tamari, rice vinegar and minced or pureed fresh ginger
- 1 large clove garlic, minced
- 1 tsp sriracha or hot sauce of choice
For the rest:
- 3 cups shredded greens of choice
- 2 cups cauliflower rice + 2 tsp freshly squeezed lime juice + 1 tsp coconut aminos
- 1 package seaweed salad (~1oz dried seaweed) rehydrated in ~1/4 cup warm water – I use this one from SeaSnax.
- 1 tsp EACH toasted sesame oil + lime juice
- 1/2 ripe pitted avocado, diced
- 1 small watermelon radish, peeled and diced
- fresh torn cilantro + sesame seeds, to garnish
Make the salmon:
- In a resealable bag, combine all ingredients for the salmon marinade. Once mixed, add the salmon, seal the bag and leave to marinate for at least 30 mins.
- Preheat the oven broiler or grill to high.
- If broiling, line a baking dish with foil and place the salmon fillets on top, skin side down.
- Broil the salmon for about 10 minutes (or 15, if your fillets are very thick). If grilling, grill for about 4 minutes flesh-down, then 6 minutes skin-side down. When finished, the fish should be flaky throughout.
Make the rest:
- Chop all remaining ingredients as indicated above. Arrange the greens + cauliflower rice in 2 bowls.
- Toss the rehydrated seaweed in 1 tsp toasted sesame oil and lime juice. Layer into the bowls, followed by the salmon.
- Follow with the avocado, watermelon radish, cilantro and sesame seeds. Serve immediately.
- Category: dinner
- Method: grill
- Cuisine: Asian
Tell me… what’s the best thing you cooked on the grill? Do you use your BBQ year-round? Now that I live in a place where winter doesn’t make me hide from the outdoors, I sure will be!