Gut-Friendly Salmon Sushi Bowl
A gut-friendly, balanced take on sushi. Build your bowl with poached salmon, warm steamed veggies, sweet mango, and nori strips over fluffy white rice. Fresh, nourishing, and satisfying without the hassle of rolling sushi.
Equipment
- Steamer pot or steamer basket
- Small saucepan
Ingredients
- 1 cup dry white rice
- 2 cups of water or broth
- 2 small salmon fillets skin removed, cut into cubes
- 1 medium zucchini sliced
- 1 medium carrot sliced into coins
- Mango chunks
- 1 sheet nori cut into thin strips
- Coconut aminos, tamari, or soy sauce to taste
Instructions
- Cook the rice. Rinse rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup dry white rice with 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
- Poach the salmon and steam the veggies. Add water to a pot about ¼ to ⅓ of the way full and bring it to a gentle simmer. Place the salmon on a sheet of parchment paper, season with coconut aminos if desired, and wrap it tightly into a packet so no liquid can seep in. Carefully place the packet onto a steamer basket with the veggies and place into the simmering water. Poach for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork. Veggies will need to remain in the pot for 10 to 12 more minutes (for a total of 20 minutes) until fork tender.
- Assemble the bowls. Divide rice between two bowls. Top with poached salmon, steamed zucchini, steamed carrots, and mango chunks. Garnish with nori strips and any optional toppings you love (sesame seeds, avocado, coconut aminos, or pickled ginger). Serve immediately and enjoy!