A dish that's both delicious and guilt-free: baked salmon, avocado, edamame and crunchy vegetables with soy-ginger sauce and sriracha aioli.
Why you'll love it
Looking for a meal that's delicious and that you can feel good about? This salmon sushi bowl is rich in both flavour and nutrients.
Salmon
A source of high-quality protein, rich in vitamin B12 (keeps your blood and nerves healthy and helps build DNA), potassium (helps control blood pressure) and, above all, omega-3 — an essential fatty acid your body needs but can't produce on its own, and which strengthens your heart and brain.
Avocado
Avocado is an incredible source of nutrients — folate, magnesium and even vitamin C. Packed with healthy fats, it helps keep you fuller for longer.
Tips and variations
- Short on time? Swap the baked salmon for pan-seared salmon (ready in about 6 minutes).
- No rice vinegar? White wine vinegar with a pinch of sugar works as a substitute.
- If you don't eat eggs, use vegan mayo as the base for the aioli.
Let's get cooking!
You might also like
- Spicy sushi bowl — a quicker, no-cook alternative with a kick.
- Mushroom taco bowl (vegan) — for a plant-based night.
Try it at Poke Mar
Craving it already? You can enjoy this (or something very close to it) at our San Pedro Alcántara location.
Method
- Cook the rice according to the packet instructions.
- Preheat the oven to 220 °C. Season the salmon with salt, pepper and fresh lemon juice. Bake for 15-20 minutes.
- Make the soy-ginger sauce by whisking together the soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic until the sugar dissolves. Set aside.
- Make the sriracha aioli by mixing the mayonnaise and sriracha. Set aside.
- To assemble the bowls, add rice to each one. Top with a portion of salmon, avocado, cucumber slices, sliced spring onion, edamame, watermelon radish, grated carrot and purple cabbage. Drizzle with sriracha aioli and soy-ginger sauce. Garnish with sesame seeds and enjoy!
