• HoldMyGFBeer

Salmon Sashimi Bowl (Gluten-Free, No soy or dairy)

Updated: Feb 24, 2020

Get your sushi fix at home! This quick and easy salmon sashimi bowl is packed with radishes, avocado, cucumber, seaweed and scallions... and you don't have to turn on the oven. ;)


Salmon Sashimi Bowl (Gluten-Free, No soy or dairy)
For this version, I chose to use my salmon two ways (sliced sashimi style and a cubed, marinated version). You could also use just one preparation... or add in some sliced ahi tuna, hamachi, shrimp. The options are endless!

Salmon Sashimi Bowl (Gluten-Free, No soy or dairy)
Yes, there IS some rice under there! lol

I like to present all of the toppings in a large bowl over rice while keeping some rice on the side. Then, each person can prepare his/her own personal bowl. It might sound like I'm being nice by letting each person choose the toppings they like best, but I'm really just saving myself some time. It's much easier to prepare one large bowl than several individual bowls. ;)


Salmon Sashimi Bowl (Gluten-Free, No soy or dairy)

I purchased my sashimi grade salmon from WildForkFoods . If you live in Florida, you MUST check them out for amazing food and free next day delivery!



Print Recipe



Salmon Sashimi Bowl (Gluten-Free, No soy or dairy)


INGREDIENTS:

  • 1½ cups sushi rice (or a medium grain white rice)

  • 1 handful dried seaweed

  • 1 cucumber, sliced thinly

  • 4 T rice wine vinegar, divided

  • 2 tsp sesame oil, divided

  • 1 tsp chili sauce

  • 1 tsp sesame seeds (plus, more for garnish)

  • 1 tsp pink Himalayan sea salt (this is milder than regular sea salt)

  • 1.5 lbs skinless sashimi-grade salmon, divided (OPTIONAL). For this version, I sliced 1/2 lbs thinly against the grain (sashimi-style) and cubed the remaining 1 lb into bite-sized pieces.

  • 2 sheets dried nori (sushi seaweed wrapping), sliced into strips

  • 2 green onions, chopped

  • 2 radishes, sliced thinly

  • 1 avocado, sliced

  • 1 small handful of fresh cilantro, torn for garnish

  • Kosher salt to taste


DIRECTIONS:

  • Cook the rice according to package instructions. When finished, add 2 T of the rice vinegar and toss gently with a fork to fluff.

  • Soak the seaweed in warm water for 10 minutes, drain, and rinse well with cool water. In a bowl, toss with 1 T rice vinegar, 1 tsp sesame oil, and salt.

  • In a small bowl, make the marinade for the salmon by mixing 1 T rice vinegar, 1 tsp sesame oil, the chili sauce, sesame seeds, and Himalayan sea salt.

  • In a larger bowl, toss the marinade and cubed salmon.

  • Place the rice into the bottom of a large serving bowl (you can reserve some of the rice on the side to make it easier for people to begin their individual bowls).

  • Top with both types of salmon, marinated seaweed, cucumbers, scallions, radishes, and avocado. OPTIONAL: salt the cucumber and avocado to taste.

  • Garnish with cilantro, sesame seeds and nori strips.

  • Dig in!

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Keywords: salmon, sashimi bowl, sushi bowl, poke bowl, seafood, salads

#holdmygfbeer #glutenfree #glutenfreerecipes #glutenfreeliving

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