This Spicy Salmon Sushi Bowl and my Hawaiian Style Tuna Poke Bowl recipes were created because I needed a more filling lunch. After all, I was constantly finding that I was hungry at 2 p.m., even on days when I did eat lunch. So I set out to create a lunch that would keep my belly fuller longer.
These bowls were inspired by popular raw fish and sushi dishes. They serve up at least 30 grams of protein in each dish. Keep reading for the recipe and my tips on buying high-quality seafood.
Spicy Salmon Bowl (Serves: 1 | Prep time: 10 minutes)
Spicy Salmon Rolls are a popular option at any sushi establishment, but this bowl takes the difficulty out of actually rolling it! Salmon sashimi is tossed in sriracha and soy sauce for flavor and paired with a quinoa blend and heart-friendly avocado. Furikake, a Japanese seasoning, is sprinkled in lieu of salt and can be found online or in your local Asian market.
4 ounces salmon sashimi, cut into slices 1 teaspoon sriracha chili sauce 1 teaspoon low-sodium soy sauce 1/4 of an avocado, thinly sliced 1/3 cup cooked quinoa 1/2 teaspoon Furikake seasoning Green onion slices, julienne cucumber and carrot, and seaweed snack sheets for garnish
- In a small bowl, stir together sriracha and low-sodium soy sauce. Toss salmon with marinade and let sit in the fridge for at least 10 minutes.
- In a bowl, top quinoa with salmon and avocado. Sprinkle with furikake. Add any desired garnishes and enjoy!
Sushi-grade fish can be hard to find, so be sure to check with your local grocer on where to find the best options. My local Central Market had sashimi-grade fish in the freezer and simply instructed to let it thaw in the fridge before use. Some Asian fish markets or specialty grocery stores will sell fresh fish for use in sushi. Just be sure it is labeled 'Sushi or Sashimi-Grade.'