Description
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!
Ingredients
Scale
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
Instructions
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.
- Prep Time: 30 mins
- Cook Time: 15 ins
- Category: dinner
- Method: grill
- Cuisine: Asian