Sushi Bowls
I’m sure every mom or wife can relate when I say the weeknight meals need spicing up once in awhile. I love watching videos of recipes and the ones that really jump out at me are ones with simple ingredients that can be made quickly for busy week nights! This recipe was an inspiration of a few different viral videos I came across and like always, I have to add my own flare. This tastes just like the inside of a sushi roll and honestly is so much easier to eat!
To start, I like to prep my meat for the bowls and get it cooking while I gather all the toppings. We use salmon or shrimp topped with your choice of seasonings. I have been using the Dano’s Original and Dano’s Chipotle seasonings, equal parts (1 1/2 tbsp of each) along with a drizzle of EVOO. I line the cooking sheet with foil topped with nonstick cooking spray and throw on the salmon/shrimp. Lightly drizzle with EVOO and sprinkle the seasoning mixture on generously. Our oven has an air fryer setting, but you can use an actual air fryer OR just set your oven to 400 degrees. This pan specifically only took about 10-13 min. The timing will depend on the thickness of your salmon filets and what size of shrimp you use.
While that cooks it’s time to start the base of the bowls- good ol’ fashioned Minute Rice. I’ve found if you substitute the water with chicken broth it adds just a little pizazz! Next up, toppings. We use diced cucumber, shredded carrots and a homemade Sriracha Mayo. The sauce is truly the star of the show! So quick and easy but the flavor profile is legit…insane!! I start with a 1/2 cup of mayo, 1 tbsp of the sweet soy sauce and about 1 tbsp of the Sriracha. I’m going to be honest, I go off color and taste to get the desired combination. I don’t make the sauce too spicy because our older kiddos do love these bowls but not too much heat. So that’s completely up to your desired spice level on how much you add. It’s truly that simple! Sometime I do add a drizzle of honey if I’m leaning towards a more sweet/spicy combo.
Final step is just assembling the bowl. Rice, then meat, toppings and sauce! Some of our fam also adds a little bit of the Yum Yum sauce you can buy bottled at pretty much any grocery store. The great thing about this recipe is that it can be modified. We’ve added cooked broccoli or brussel sprouts too! I’d love to see your ideas. Tag me on insta @acurvycolorfullife or leave me pics/ideas in the comments!! Hopefully this gives you a little bit of week night inspo. Happy cooking!!
Sushi Bowls
Ingredients
- 3-4 wild caught salmon filets (frozen)
- 20 medium shrimp (frozen, deveined, tail on)
- 1 1/2 tbsp Dano's Original Seasoning
- 1 1/2 tbsp Dano's Chipotle Seasoning
- 4-6 servings Minute rice
- 1/2 cup bagged, shredded carrots
- 1/2 cucumber, diced
- Dirzzle of EVOO
- 1/2 cup mayo
- 1 tbsp sweet soy sauce
- 1 tbsp Sriracha
- Optional- drizzle of honey
- Optional- Bottled Yum Yum sauce to top with separately
Instructions
- Preheat oven/airfryer to 400 degrees. To foil lined pan: spray with a nonstick cooking spray and add frozen salmon and shrimp. Drizzle with EVOO and sprinkle with seasoning mixture generously. Cook for 10-13 minutes or until salmon flakes with a fork.
- Prepare Minute rice per directions on the box. For added flavor substitute the water with chicken broth.
- Dice up the cucumber and set aside.
- For the sauce: add all ingredients and stir vigorously. Adjust spice and sweetness to personal preference.
- Assemble bowl with rice, meat and desired toppings! Optional- add in cooked veggies of your liking and/or Yum Yum sauce.
