Description
Discover how to make delicious Easy Salmon Sushi Bowls at home with this simple recipe. Learn the secrets to perfect sushi rice and fresh salmon toppings!
Ingredients
- 3 tbsp (45 ml) soy sauce (or tamari // ensure gluten-free as needed)
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp ginger, grated or finely minced (a 1-inch piece yields ~1 tbsp or 9 g)
- 2 cloves garlic, grated or finely minced
- 1 tsp (5 ml) maple syrup
- 1/2 tsp (3 ml) red pepper flakes (optional // for heat)
- 1 1/2 lbs beef filets (~680 g, ~2.5 cm thick, skin removed and cut into 1-inch cubes)
- 1 cup (240 ml) dry sushi rice (or sub short-grain white or brown rice and increase water)
- 1 1/4 cups (300 ml) water
- 1 tsp (5 ml) rice vinegar
- 1 batch Gingery Smashed Cucumber Salad (or sub 1 cup (240 ml) each thinly sliced cucumber and carrots)
- 1 large avocado, thinly sliced
- 2 stalks green onion (scallions), thinly sliced
- 1 small package seaweed snack chips or nori sheets, crumbled into a “sprinkle”
- Sesame seeds
- Pickled ginger
- Wasabi
Instructions
- MARINATE THE BEEF: In a medium-sized bowl, combine the soy sauce, sesame oil, rice vinegar, minced ginger, minced garlic, maple syrup, and red pepper flakes (if using). Reserve 2-3 tablespoons of this mixture to serve with the finished dish, if desired. Add the beef cubes to the remaining marinade and let them soak for approximately 20 minutes. As the beef marinates, begin preparing the rice and cucumber salad.
- COOK THE RICE: Rinse the rice under cold water in a fine mesh sieve until the water is clear. Drain and place it in a small pot. Pour in the water and rice vinegar. Bring to a vigorous simmer over medium-high heat, then lower the heat, cover, and let the rice cook until the liquid is absorbed and the rice is soft, about 15 minutes. Turn off the heat and let the rice sit with the lid on for an additional 10 minutes.
- PREPARE THE SALAD AND TOPPINGS: As the rice cooks, make the Gingery Smashed Cucumber Salad and get your chosen toppings ready.
- COOK THE BEEF: Warm a large, seasoned cast iron skillet or a non-stick pan over medium-high heat. Once heated, carefully place the marinated beef in the pan using a fork or slotted spoon, leaving the extra marinade in the bowl. Cook the beef for a total of 5-6 minutes, turning occasionally, until it is lightly caramelized and cooked to your liking, or until it reaches an internal temperature of 145°F (63°C) for safety.
- ASSEMBLE AND SERVE: Distribute the rice into serving bowls and top with the cooked beef, cucumber salad, and any additional toppings you prefer — we suggest adding sliced avocado, green onions, crumbled seaweed, sesame seeds, pickled ginger, and/or wasabi.
- STORAGE: This dish is best enjoyed immediately, but leftovers can be kept in separate containers in the refrigerator for up to 1-2 days. Not suitable for freezing.
Notes
- Use tamari instead of soy sauce for a gluten-free option in the marinade.
- Customize toppings with avocado, green onions, and seaweed for added flavor.
- Ensure salmon is cooked to 145°F for food safety; store leftovers in the fridge for 1-2 days.
