These deconstructed sushi bowls are so easy to make – and to customize! You can add whatever add-ons are speaking to you, so have fun with it! I recommend using high-quality wild-caught salmon because it’s packed with Omega-3 fatty acids and selenium. Fight inflammation, support your thyroid health, and even boost your brain health with this protein-packed, colorful bowl.
Ingredients (Serves 4)
1 1/2 cups cooked white Basmati rice
2 T Rice Vinegar
1/2 tsp salt
4 fillets of wild-caught salmon (~4 oz each)
Olive oil to taste
Salt & pepper to taste
1 T Shoyu (soy sauce) or Tamari
1 tsp unrefined toasted sesame oil
Toppings: cucumber, radish, pickled sushi ginger, cabbage, avocado, toasted seaweed snacks, black sesame seeds, carrot
- Make the rice by following the instructions on the package. In a small saucepan, warm 2 T of rice vinegar and salt – mix with the rice.
- Preheat the oven to 400 degrees. Line a large baking sheet with unbleached parchment paper. Put the fish on the paper and brush each fillet with olive oil, salt, and pepper.
- Bake the fish for 10 minutes per 1 inch of thickness.
- In a small bowl, combine the soy sauce and sesame oil for drizzling on the bowls.
- Everyone makes their own bowl with a rice base! Add fish, veggies, pickled ginger, avocado, and whatever else looks good!