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Eating dinner in a bowl is so comforting and the cleanup is super easy! Here’s one of by best “bowl” recipes.
A few things about this recipe: While it looks a little daunting, it can be broken down into a few easy components.
- The Rice: You can use a basic rice – it doesn’t have to be a mixed rice. I just think that mixed rice looks so pretty, I couldn’t resist!
- The Fish: just do it – it’s fantastic!!
- The Veggies: I simplified this step by throwing the raw kale into the pot with the cooked rice immediately after the rice is cooked and still super hot. This will steam the kale and avoid you having to use a separate pan to cook the kale. Skip the nori or seaweed if you can’t get it. But it’s so healthy – so that’s why I’ve included it. Plus, it puts adds a “sushi” influence into this bowl.
- If you like this recipe and want to get creative with “bowls” – consider getting a rice cooker. This rice cooker, it is my fav. You can make several different gains it it all at once, it is ridiculously easy.
Eat healthy my beauties (or at lest so you can have a big chocolate chip cookie later ;))
Brown Rice Sushi Bowl with Sweet and Crispy Salmon
This is a one-bowl meal that you will crave! All the food groups are here, so you can feel amazing about eating this.
- 1½ cups brown rice or any rice
- ½ cup red quinoa or any quinoa
- ½ cup water
- 5 tbsp. maple syrup
- 3 tbsp. apple cider vinegar
- 3 cloves garlic, chopped finely
- 3 tbsp. low sodium tamari, soy or coconut aminos
- 1 tbsp. chili flakes
- 1 tsp. cornstarch or arrowroot powder
- 1 tbsp. water for the cornstarch or arrowroot powder
For the Salmon
- 1 lb salmon, skin removed and all brown fat removed from underneath
- 2 tbsp. unseasoned brown rice vinegar or regualr rice vinegar, seasoned or unseasoned
- 2 tbsp. low sodium tamari, soy or coconut aminos
- 2 tsp. sesame oil
For the Veggies
- 1 cup shredded kale
- 1 cup nori crinkles optional
- Toasted sesame seeds
- 2 green onion, sliced into rounds
- ½ of an avocado, sliced
Make the rice:
- Rice Cooker Method: Cook brown rice and red quinoa in the rice cooker at the same time on the white rice setting and water measurement line. Stovetop Method: In a saucepan. Bring 4 cups water and a large pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 20 minutes (it will not be tender). Tip the quinoa into the rice, re-cover the pan, and continue cooking for 20 minutes, or until the rice and quinoa are both tender. Total simmering time is 40 minutes.
In the meantime: Make the Chili Sauce:
- In a small pot heat the water, maple syrup, apple cider vinegar, garlic, coconut aminos, and chili flakes. Bring to a simmer and cook for 5 minutes. In a small bowl mix together the cornstarch and 1 tbsp. water until the cornstarch has dissolved. Pour this into the hot chili garlic sauce, stir, and let boil for 10 additional minutes. Turn off the heat so it will thicken. It will keep for a week or two.
In the meantime, marinate the salmon:
- Cut the salmon into large cubes (about 2 inches). Toss with the rice vinegar, coconut aminos and sesame oil.
For the Veggies:
- As soon as the rice and quinoa mixture is ready, open the lid of the rice cooker or pot and place the shredded kale on one side of the pot and place the nori crinkles on the other side. Close the lid of the rice cooker or pot, and let steam for 10 minutes.
In the meantime, cook the salmon:
- Remove the salmon from the marinade and pat dry. Coat the cubes in arrowroot flour and shake off the excess. Heat a large frypan over medium-high heat. Add oil. Add the salmon cubes, cook undisturbed for 3-4 minutes, flip each piece to the opposite side and repeat, flip the cubes to one more side, cook for 1-2 minutes, flip again, cook for 1-2 minute. Add 4 tbsp. of Chili Sauce to the hot pan with the salmon, let it bubble tossing the salmon cubes in the sauce.
- Spoon 1 cup rice and quinoa mixture into each bowl, top with salmon cubes, steamed kale and nori. Sprinkle with sesame seed, green onion and avocado.