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Grilled Salmon Sushi Bowls

Yields2 Servings

Soy Ginger Salmon
 2 filets of salmon (about 6oz each)
  cup rice vinegar
  cup coconut aminos (or gluten-free soy sauce)
 1 tbsp sesame oil
 2 tbsp honey
 1 tbsp fresh ginger, peeled & minced
 3 garlic cloves, minced
 ¼ tsp black pepper
Sushi Bowls
 2 cups cooked rice of choice (I used Basmati)
 ¾ English cucumber, sliced
 1 cup snow peas, sliced
 1 small avocado, sliced
 additional toppings: roasted seaweed sheets & sesame seeds
Sriracha Mayo
 ½ cup avocado oil mayo (or regular mayonnaise)
 2 tbsp sriracha
 2 tbsp rice vinegar
 pinch of salt & pepper

To a small bowl, add rice vinegar, coconut aminos, sesame oil, honey, garlic, ginger and black pepper. Whisk together.


Place salmon filets in a Pyrex dish, and cover with marinade. Allow to sit for 10 minutes.


Pour another tbsp of sesame oil into a non-stick skillet over high heat. Once hot, sear salmon filets, skin-side up for about 4 minutes. Flip and sear skin-side down for another 90 seconds.

Pour marinade over salmon, and cook for an additional 3 or so minutes, until sauce is slightly thickened.

*cooking time might vary based on thickness of salmon filets*


Divide rice, cucumber and snap peas between two bowls. Top each with a piece of salmon, avocado, seaweed and sesame seeds.


Drizzle each bowl with the leftover marinade from the pan if desired. Finish off with sriracha mayo.


Nutrition Facts

Servings 2