Spicy Salmon Sushi Bowl

By vealam

Ingredients

• 2 Tablespoons soy sauce (I used gluten free)
• 2 tablespoons rice wine vinegar
• 1 tablespoon sambal (chili garlic sauce)
• 2 tablespoons sesame oil
• 1 1/2 tablespoons toasted sesame seeds
• 1 tablespoon minced ginger
• 1/2 pound Sashimi grade Salmon, cut into small bite sized pieces
• 3 cups Steamed White Rice
• 2 tablespoons Rice Wine Vinegar

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from heatherchristo.com

Preparation

Step 1

Steam the white rice according to manufacturers directions.

In a medium bowl, whisk together the soy sauce, rice wine vinegar, sambal, sesame oil, toasted sesame seeds and minced ginger.

Add the chopped salmon. Stir to mix and set aside to marinate.

Sprinkle the steamed white rice with the Rice Wine Vinegar and stir to mix in.

Scoop 1 ½ cups white steamed rice into each of two bowls.

Top with thinly sliced cucumbers, julienned carrots, avocado chunks and fresh cilantro.

Top each bowl with half of the spicy salmon and spoon some of the sauce over the top. Serve immediately.