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Deconstructed Salmon Sushi Bowls

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


  1. 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.
  2. 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.
  3. Bake the fish for 10 minutes per 1 inch of thickness.
  4. In a small bowl, combine the soy sauce and sesame oil for drizzling on the bowls.
  5. Everyone makes their own bowl with a rice base! Add fish, veggies, pickled ginger, avocado, and whatever else looks good!



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