Hey y’all! What a wonderful weekend we had at the Benson household. In September of last year, Kevin and I went scalloping with my cousin Patrick, his wife Denise and their friends Bob and Laura. If you’ve never been scalloping, it is SO. FUN. I don’t love the ocean, but this is in calm shallow water so it’s totally do-able if you’re a scaredy cat like me. Anyway, we caught a TON of scallops, but due to scheduling conflicts, didn’t eat all of them until this weekend. My cousin hosted and we feasted and stuffed our bellies full of different scallop dishes. It was so dang good and I can’t wait to go scalloping again this year!
To keep the seafood fest alive for the remainder of the weekend, I decided I want to prepare my favorite fish: Salmon. Yum yum yummy! To be totally honest, most of the ingredients in this weeks dish are some of my favorite:
- Spicy Mayo: Yum
- Jasmine Sticky Rice: Yum
- Avocado: Yum
- Sesame Oil and Soy Sauce: Yum
- Green Onions: Yum
- Cucumbers: GROSS!- We left those out
For the Salmon Sushi Bowls
- 1 and 1/2 pounds wild caught salmon from Kroger Easy for You! Seafood, with lemon slices, cilantro and butter sealed in the pouch.
- Avocado, sliced
- 1 cucumber, peeled and slice
- 4 sheets nori, cut into strips
- 3 green onion, sliced
- sesame seeds for garnish (optional)
For the Sushi Rice
- 2 cups short grain white sushi rice, such as Cal-Rose
- 3 Cups Water
- 2 Tablespoons rice vinegar
- 1 Tablespoon sugar
- 1/2 Tablespoon salt
For Soy Ginger Dressing
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1-2 Tablespoons fresh grated ginger root
- 3 garlic cloves, minced
For the Sriracha Aioli
- 1/2 cup high quality mayonnaise
- 1-2 Tablespoons sriracha (to desired spiciness
- Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425 degrees for 20-30 minutes, or until cooked through.
- Prepare Sushi Rice. Rinse the rice until water runs clear. Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated. Allow rice to cool slightly.
- In a small bowl, mix the rice vinegar, sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined.
- Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.
- Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegar, sugar, sesame oil, ginger and garlic. Whisk until sugar is dissolved. Set aside.
- To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of salmon, avocado, cucumber slices, green onion slices, and a few pieces of nori. Drizzle with sriracha aioli and soy ginger dressing. Garnish with sesame seeds if desired.
One suggestion: Don’t cook the rice too long. I did and it got a little too sticky and mushy. It still tasted amazing, but I think it would have been better with a little less stick.