Slow-roasted salmon rests on a pillowy mound of steamed brown rice along with crispy cucumber slices, creamy avocado, and salty nori in this healthy weeknight sushi bowl recipe. Finished off with simple spicy mayo, this is definitely one of my family's favorite weeknight dinners. Set it up on the dinner table for a build-your-own bowl night and take the time to connect around the table with your loved ones!
Ingredients
For the Salmon
- 2 pounds center-cut salmon, skin and pin bones removed
- 1 tablespoon avocado oil
- 1/2 cup coconut aminos
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 1-inch piece fresh ginger, peeled and finely grated
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
For the Spicy Mayo
- 1/4 cup Mayo
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons no-sugar-added sriracha (I use Yellowbird brand)
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
For the Bowls
- 2 cups prepared brown rice (sub cauliflower rice for paleo and Whole30)
- 1 avocado, sliced
- 2 Persian (mini) cucumbers, thinly sliced on the diagonal
- 2 green onions, thinly sliced on the diagonal
- One 4.5-gram package premium roasted seaweed or nori wraps, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Directions
PREHEAT the oven to 325F.
BAKE THE SALMON: Pat the salmon dry and place it in a medium baking dish (I used a 2.5-quart oval baking dish). In a small bowl, whisk together the avocado oil, coconut aminos, lime juice, garlic, ginger, and sesame oil until well combined. Pour over the salmon to coat it evenly. Sprinkle the salmon with the salt and white pepper.
BAKE for 15 minutes. Baste the salmon by spooning the sauce over the fillet. Continue baking until the salmon flakes easily with a fork, about 15 more minutes.
MAKE THE SPICY MAYO: In a small bowl, whisk together the spicy mayo ingredients. Set aside.
PREPARE THE BOWLS: Flake the salmon into large pieces with a fork. Spoon the rice into four bowls, top with the salmon, and spoon a bit of the cooking sauce on top. Garnish the bowls as desired with avocado, cucumber, green onions, and nori strips. Drizzel with the spicy mayo, sprinkle with the toasted sesame seeds, and serve with a lime wedge.
Excerpted with permission from Dinner Tonight by Alex Snodgrass of the Defined Dish.
Known for her “cleaned up” weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb.