Deconstructed Sushi Bowls
These deconstructed sushi bowls (poke bowls) are made with seasoned sushi rice, marinated salmon or ahi tuna, and a spicy mayo sauce, and are an easy alternative to sushi.
Servings: 2 people
- 8 oz salmon or ahi tuna Use commercially frozen fish. Thaw before marinating.
- ¼ cup soy sauce or tamari sauce Use gluten-free certified sauce if needed
- ¼ cup rice vinegar Or swap mirin
- 2 tsp sugar (white or brown)
Make Sushi Rice:
Add the rice to a mesh sieve and rinse until the water runs clear.Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.Note: If using short-grain rice instead of medium-grain, follow the package directions. Stovetop Directions:Add rice and water to a small saucepan. Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.After cooking:Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.
Prepare the Fish:
If you're cooking the fish, check the recipe notes before proceeding.For salmon: If your fish has skin, place the fish skin-side up on a cutting board. Use a sharp knife (a fillet knife is best) to cut the skin off the fish, keeping the knife blade parallel to natural grain of the fish. Dice the raw salmon or tuna into small cubes. Alternatively, thinly slice the fish.Place the cubed fish into a shallow dish. Whisk together the soy sauce, rice vinegar, and sugar.Pour the sauce over the fish, and set the fish in the fridge to marinate for at least 15 minutes.
Assemble the Sushi Bowls:
Cooking Ahi Tuna: Marinate the salmon steaks. Brush a heavy pan with oil and heat over medium-high heat. Remove tuna from marinade, and sear for 30 seconds to 1 minute per side, or to desired doneness. Slice or cube the tuna.
Cooking Salmon (Broiler): Marinate the salmon fillets (no need to remove the skin). Move an oven rack to about 4" below the broiler. Remove salmon from marinade, and place salmon on an oiled oven-safe pan or sheet-pan. Cook about 6 minutes per one-inch thickness, or to desired doneness. Serve one fillet per bowl. Optionally, flake the salmon apart and remove the skin.
Cooking Salmon (Oven): Marinate the salmon fillets (no need to remove the skin). Remove salmon from the marinade and place on an oiled oven-safe pan or sheet pan. Cook at 400°F for about 10 minutes per one-inch thickness, or to desired doneness. Peel off the salmon skin. Serve one fillet per bowl. Optionally, flake the salmon apart.
Fish marinade: Add 1 tablespoon of sake to the sauce.
Extra Topping Ideas:
California Sushi Bowls: Skip the salmon or tuna. Make the marinade + simmer. Add cucumbers and crab (or imitation crab) to the bowls.
Nutrition information does not include wasabi and extra (optional) soy sauce.
- Marinate sliced Japanese or English cucumber in rice vinegar overnight. Strain cucumbers out of vinegar, toss with sesame seeds + serve.
- Add edamame
Calories: 745kcal | Carbohydrates: 92g | Protein: 34g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 2489mg | Potassium: 1176mg | Fiber: 10g | Sugar: 6g | Vitamin A: 252IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 4mg