Sushi Bowl with Salmon, Avocado and Lychee Salsa

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Sweet salty Salmon, Creamy Avocado and a Lychee Salsa that packs a flavour punch! All sitting on top of seasoned sticky rice. Sushi bowls are fun to put together and are a great way to get the flavours of sushi without having to roll or press the rice!

I love this picture of my sushi bowl so much that I am getting a framed copy for my kitchen wall!

Some days you have an idea and it turns out to be so wonderful (and pretty) that you just have to share it!! That is what happened with these sushi bowls!

Sushi bowls are something I have been making for myself and the kids for several years, but I never really thought of it as a recipe. Or a real dish. I usually make them when I have lost all ideas for dinner as I know my kids with always eat a bowl of rice!!!!! I’ll stop by the fisho buy some salmon/tuna, lightly sear it, make some sticky rice and add slices of cucumber, carrot and radish. A sprinkling of sesame seeds and we are done. Mr 9 likes a sprinkling of my homemade seasoned salt on his, Mr 6 prefers soy sauce.

Dinner is done! I’m happy because hello fresh fish and raw veg! They are happy as they love rice!

I wouldn’t have thought to share it, if Sarah over at The Fit Cookie hadn’t commented on my lime cured salmon, egg and avocado muffin, that she had put the salmon on top of some sushi rice. Then the light bulb dropped and I thought I should share my sushi bowls (and fix down an actual recipe rather than a bit of a fridge forage for the veg!!!!

Last weekend some friends and I had a gin night, each course had to include gin. We had some Gin Cured Salmon, Prawn and Asparagus and Gin Risotto and to finish an Earl Grey and Gin Lemon Meringue Pie. It was fabulous!! Although if you read my Chicken, Cannellini Bean and Kale Soup post, you’ll know I didn’t feel too good the following day!

Anyway that is all by the by! But it is relevant I promise 😉
My course was the cured salmon, so I headed to see Lydia at my local Fisho and bought sushi grade Tasmanian salmon. SO GOOD!!!! I cut off a good 500g piece and cured it with my gin and various other aromatics. (I didn’t take any photos this time so will make it again for the blog! It was good 😀 ) The rest I saved for my sushi bowls!

The salmon in these sushi bowls is crisp on the outside and quiveringly soft inside!

I gave the salmon a short cure in dark brown sugar then seared it off so it had a nice crisp outside and juicy raw inside. Add in some creamy soft avocado and then a little extra something to give it an additional sweet edge but pull in some spice and sour flavours, enter lychee, chilli and lime salsa. It sounds crazy but it is so good!!!!!

Serious I blew myself away!!!!  Everything tasted amazing and it was so pretty!!!!!

Enjoy x

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Print Recipe

5 from 1 vote

Sushi Bowl with Salmon, Avocado and Lychee Salsa

Sweet salty Salmon, Creamy Avocado and a Lychee Salsa that packs a flavour punch! All sitting on top of seasoned sticky rice. Sushi bowls are fun to put together and are a great way to get the flavours of sushi without having to roll or press the rice!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main

Cuisine: Japanese

Servings: 2

Calories: 403kcal

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Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary - Grams

For the Salmon

• 9 oz sushi grade salmon (skin off)
• 1 tbsp dark brown sugar
• 1 tbsp light brown sugar
• 1 tbsp salt

For the Rice

• 1 cup sushi rice
• 1 cup boiling water
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tbsp salt

For the Bowls

• 1 avocado
• 2 limes
• 6 lychees
• 1 green chilli
• handful fresh cilantro
• 1 tsp black sesame seeds
• soy sauce (to serve)

Instructions

To Prepare the Fish

• Mix together the two types of sugar and the salt in a zip lock bag.
• Add the salmon and gently shake the bag to ensure the fish gets a good coating. Set aside in the fridge whilst you cook the rice. (or for up two 24hrs)

To Cook the the Rice

• Place the rice in a sieve and rinse it with cold water until the water runs clear. Use your hands to agitate the rise under the water to ensure you rinse every grain.
• Tip the rice into a saucepan and add the boiling water. Bring the water back to boil the put the pan over the lowest possible heat, cover and cook for 15 minutes. 
• Leave the lid in place and allow the rice to sit for 5 minutes. Meanwhile gently heat the rice wine vinegar, sugar and salt together in a pan, until they have dissolved.
• Once the rice has sat for 5 minutes, pour the vinegar mixture through it and turn it carefully with a spoon to ensure each grain is coated and shiny. Set it to one side.
  

To Prepare the Sushi Bowl

• Place a frying pan or griddle pan over a high heat and allow it to get smoking hot. 
• Remove the salmon from the bag and wash off the excess sugar and salt. Pat dry with kitchen towel. 
• Fry the salmon for about a minute so the outside has a crispy charred crust but the inside is still raw. 
• Cut the salmon into small bite sized chunks. 
• Fill a small bowl with the cooled rice and invert it into your serving bowl. Repeat with the second bowl. 
• Add your salmon cubes. 
• Peel and chop the lychees, then squeeze over the juice of 1 lime. Slice the green chilli and add that to the salsa. Tip any juice you got from chopping the lychees and add that to the salsa too! Spoon this into your bowl. 
• Peel the avocado. Remove the seed and then thinly slice it. Arrange that over the rice.
•  Garnish with coriander and additional line wedges. Sprinkle with black sesame seeds and serve.

Nutrition

Calories: 403kcal | Carbohydrates: 57g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 2691mg | Potassium: 651mg | Fiber: 6g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 26.8mg | Calcium: 35mg | Iron: 1.9mg

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