Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°F for 20-30 minutes, or until cooked through.
Prepare Sushi Rice. Rinse the rice until water runs clear. Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated. Allow rice to cool slightly.
In a small bowl, mix the rice vinegar, sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined.
Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegr, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved. Set aside.
To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori. Drizzle with sriracha aioli and soy ginger dressing. Garnish with sesame seeds if desired.
*If buying wild salmon, be sure to watch out for small bones. I usually try to remove them before serving if possible.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com