Roast Salmon Sushi Bowl with a Wasabi Soy Drizzle

Roast Salmon Sushi Bowl with a Wasabi Soy Drizzle

• 1 tablespoon freshly grated ginger

• 2 cloves garlic, minced

• 2 Tbs. neutral oil

• 1/2 cup soy sauce

• 2 Tbs. seasoned rice vinegar

• 1 Tbs. sesame oil

• 1/4 cup honey (or brown sugar)

• 1 lb salmon, skin removed

• 1 Tbs. wasabi paste (more or less depending on desired heat level)

• Serve with sushi rice, pickled ginger, avocado, sliced cucumber and sliced carrots

Preheat oven to 425°F.

In a small pan warm the oil over medium heat. Saute the garlic and ginger for about 30 seconds over medium heat. Add the soy sauce, rice vinegar, sesame oil, and honey. Stir well until combined and remove from heat and let cool to room temperature.

In a large bowl place the cubed salmon. Drizzle with 3 tablespoons of the soy mixture. Toss well. Let salmon marinate for 15 minutes in the fridge Place the salmon on a parchment lined baking sheet or baking sheet fitted with a rack. Roast salmon for 7 to 9 minutes or until cooked through.

Add wasabi to remaining soy mixture and place in a blender. Blend on high until smooth.

Assemble the bowls by serving the salmon along with rice, pickled ginger, avocado, cucumber, carrots, and drizzle of the remaining soy sauce.

Serve 2 people