Sushi is one of those foods I never get sick of. When I’m hungry and can’t seem to decide what I’m in the mood for, sushi is always the thing I fall back on.
Unfortunately, I’m kind of lacking in the hand-eye coordination department when it comes to making sushi, so if I’m not ordering takeout, I’m whipping up a sushi bowl at home. It’s so easy to make! Just cook a batch of sushi rice and top with your favorite sushi toppings.
My sushi essentials? Smoked salmon, crunchy cucumber, avocado and something spicy. That’s how I came up with this spicy smoked salmon and avocado sushi bowl, with all my favorites! I also added snow peas for a little more veg, plus pickled ginger and scallions for a peppery bite.
If you like to meal prep, this is such a great recipe to have on hand. You can put together the bowl on a Sunday, and just drizzle with the spicy sriracha sauce before serving. Save time by using microwave or frozen brown rice!
Spicy Smoked Salmon and Avocado Sushi Bowl
1 cup short grain brown rice
4 scallions, chopped
2 tablespoons sesame seeds, toasted
2-3 tablespoons naturally brewed soy sauce
2-3 tablespoons pickled ginger, finely chopped
1 package of toasted nori snacks, sliced
1 1/2 cups snow peas, halved
1 cucumber, seeded and julienned
8 ounces smoked salmon, sliced
2 small avocados, halved and sliced
3 tablespoons olive oil mayo or vegan mayo
2 tablespoons sriracha
Gomasio, for garnish
Bring 1 1/2 cups water to a boil with 1 cup of brown rice. Cover, reduce heat, and simmer 40 minutes until water is absorbed and rice is tender. Let sit, covered, for 10 minutes. Then uncover and fluff with a fork.
Once rice has cooled to room temperature (I prepped the ingredients as it cooled), combine it with scallions, sesame seeds, soy sauce, ginger, and toasted nori. Add more soy sauce and ginger if desired.
Whisk together sriracha and mayo in a small bowl.
Divide rice between four bowls. Top with snow peas, cucumber, smoked salmon and sliced avocado. Drizzle with spicy sriracha mayo. Garnish with gomasio.
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