Brown Rice Sushi Bowl with Sweet and Crispy Salmon Recipe
This is a one-bowl meal that you will crave! All the food groups are here, so you can feel amazing about eating this.
Ingredients
- 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
- 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
- 1 cup shredded kale
- 1 cup nori crinkles (optional)
- Toasted sesame seeds
- 2 green onion, sliced into rounds
- ½ of an avocado, sliced
Instructions
- 1
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.
- 2
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.
- 3
Cut the salmon into large cubes (about 2 inches). Toss with the rice vinegar, coconut aminos and sesame oil.
- 4
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.
- 5
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.
- 6
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.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
Frequently Asked Questions
How do I make Brown Rice Sushi Bowl with Sweet and Crispy Salmon?
This Brown Rice Sushi Bowl with Sweet and Crispy Salmon recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this brown rice sushi bowl with sweet and crispy salmon?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.