Not so Sushi Salmon Bowls

There are things I love about sushi and things that I don’t love about sushi. I love the fresh vegetables of a California roll. I love the pretty presentation. I love the idea of consuming more fish, I even love the process of building beautiful rolls and bites. I do not love raw fish. I do not love nori. This recipe is a good compromise for me

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F

Step 2

Line a baking sheet with a wire rack or parchment paper

Step 3

In a wide bottom pot combine rice with 2 cups of water and 1/4 tsp salt. Bring to a boil then cover with a tight fitting lid and reduce heat to med-low for 18-20 minutes.

Step 4

In a small saucepan combine garlic powder, red pepper flakes, maple syrup, lime juice, soy sauce and cornstarch. Bring to a simmer to create a smooth, slightly thickened glaze.

Step 5

Arrange salmon on a wire rack or parchment lined baking sheet, brush each fillet with glaze and bake for 7-10 minutes until just cooked through.

Step 6

Fluff rice and place 1 cup in each serving bowl.

Step 7

Top with matchstick carrots, diced cucumber and avocado

Step 8

Add 1 portion of salmon to each bowl, breaking into large chunks.

Step 9

Drizzle remaining glaze over each bowl and garnish with green onion and sesame seeds. And a squeeze of fresh lime.