Salmon Sushi Bowl

Ingredients

  • 1 x 200g salmon fillet
  • 3 tbsp of your preferred Teriyaki sauce
  • 2 tbsp Korean gochujang paste
  • 2 tsp vegetable oil
  • 1 cup cooked rice
  • ¼ small red onion, thinly sliced
  • ½ avocado, diced
  • ¼ cup sunflower or alfalfa sprouts
  • Kewpie mayonnaise, to serve
  • Marion’s Kitchen Coconut Sriracha or your favourite hot sauce
  • 1 tsp wasabi (optional)
  • Crispy nori sheets, cut into bite-sized squares, to serve

Method

  1. Marinate the salmon
  2. Place the salmon fillet in a bowl and add the teriyaki sauce and gochujang paste. Mix to coat the salmon evenly in the marinade.
  3. Cook the salmon
  4. Heat the vegetable oil in a non-stick frying pan over medium-high heat. Once hot, add the salmon and cook for 3–4 minutes per side, or until seared and just cooked through.
  5. Assemble the bowl
  6. Divide the cooked rice between serving bowls. Arrange the diced avocado, thinly sliced red onion, and sprouts neatly around the rice. Top with the seared salmon.
  7. Finish and serve
  8. Drizzle with Kewpie mayonnaise and hot sauce to taste. Add a small dollop of wasabi if you enjoy extra heat. To eat, mix everything together or scoop onto crispy nori squares for that perfect sushi bite.