Baked Salmon Sushi Bowl
Overview
Prep Time: 20 min • Cook Time: 10
Total Time: 30 min
Makes 2 servings
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what you’ll need:
2, 6 oz pieces of salmon
Cucumber, diced
Avocado, diced
Sliced green onion
Roasted seaweed sheet
Sesame seeds
Cooked brown or white rice
for the Salmon Glaze
1/2 tbsp mayo
1 tbsp sriracha
1/2 tbsp coconut aminos or soy sauce
1/2 tbsp minced garlic
FOR THE Poke sauce
1/4 cup soy sauce
1/2 tbsp rice vinegar
1 tsp honey
1/2 tsp ground ginger
1/2 tsp sesame oil
1/2 tsp garlic powder
For the sriracha mayo
1 tbsp sriracha
1 tbsp mayo
Instructions:
Mix all the ingredients for the salmon glaze in a small bowl and brush onto each piece of salmon. Add to the air fryer and cook for 10-11 minutes at 380. The cook time will depend on the thickness of your salmon, so keep a close eye!
While the salmon is cooking make both sauces. Mix all poke sauce ingredients in a small bowl, and set aside. Repeat for the sriracha mayo sauce.
Take the rest of the time to chop up the cucumber, avocado, and green onion.
Now it’s time to assemble! To a bowl add the cooked rice, cucumber, cooked salmon, avocado, crumbled roasted seaweed, both sauces, green onion, and sesame seeds. Enjoy!!