Smoked Salmon Sushi Bowl
Servings: 1
Ingredients:
1/2 cup Sticky Rice (prepared, please refer to the sticky rice recipe found in Sides/Sauces/Basics)
Smoked Salmon (as desired)
Cream Cheese block (as desired)
1/2 Large Cucumber, julienned/thinly sliced
1 Small Carrot, julienned/thinly sliced
1/2 Avocado, thinly sliced
Spicy Mayo (Combine Sriracha and Kewpie Mayo, to taste)
GF Tamari/Soy Sauce (for dipping)
Ultra-thin Lemon Slices (for garnish, to eat with the peel)
Seaweed Snacks (for making char-sushi-rie bites hehe)
Instructions:
1. Prepare the Sticky Rice:
Follow the instructions for preparing sticky rice. It should be slightly cooled before assembling your sushi bowl. (Refer to Sides/Sauces/Basics for the recipe).
2. Prepare the toppings:
Wash and julienne or thinly slice carrot and cucumber. Set aside.
Peel, pit, and thinly slice avocado. Set aside.
Wash, and ultra-thinly slice lemons, leaving the skin on (the thinner the better. This ensures the lemon peel isn’t overpowering).
Slice smoked salmon into bite-sized pieces. Set aside.
Cut the cream cheese block into bite-sized cubes. Set aside.
Start by placing the prepared sticky rice at the base of a bowl or a plate.
2. Assemble the Sushi Bowl:
Place the prepared sticky rice in a bowl.
Add smoked salmon slices on top of the rice.
Spread cream cheese cubes evenly over the smoked salmon.
Then add thinly sliced cucumber, julienned or thinly sliced carrot, and sliced avocado.
Drizzle your spicy mayo over the entire bowl, adjusting the spiciness to your liking.
7. Serve with GF Tamari/oy Sauce:
Place a small dish of gluten-free tamari or soy sauce on the side for dipping.
8. Garnish with Lemon Slices:
Arrange ultra-thin lemon slices on top of your sushi bowl. These slices can be eaten with the peel, so don't hesitate to include them. They add a zesty citrus element.
9. Char-Sushi-Rie Bites:
For a fun twist, use seaweed snacks to create charcuterie-style sushi bites. Wrap small portions of smoked salmon, cream cheese, and veggies in the seaweed sheets and enjoy!
