For the Salmon Sushi Bowls:
1 ½ pounds wild caught salmon from Kroger Easy for You! Seafood with lemon slices, cilantro and butter sealed in the pouch.
1 avocado sliced
1 cucumber peeled and sliced
3 green onion sliced
4 sheets nori cut into strips (I used Kroger Roasted Seaweed Snack)
sesame seeds for garnish optional
sushi rice see recipe below
sriracha aioli see recipe below
soy ginger dressing see recipe below
For The Sushi Rice:
2 cups short grain white sushi rice such as Cal-Rose
3 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt
For The Soy Ginger Dressing:
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1-2 tablespoons fresh grated ginger root
3 garlic cloves minced
For the Sriracha Aioli:
1/2 cup high quality mayonnaise
1-2 tablespoons sriracha to desired spiciness


1.Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°F for 20-30 minutes, or until cooked through.
2.Prepare Sushi Rice. Rinse the rice until water runs clear. Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated. Allow rice to cool slightly.
3.In a small bowl, mix the rice vinegar, sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined.
4.Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
5.Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegr, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved. Set aside
6.To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori. Drizzle with sriracha aioli and soy ginger dressing. Garnish with sesame seeds if desired.

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