For many, the allure of sushi lies not just in its exquisite flavors but in the artful presentation of every roll and piece. But what if we told you that you could savor that authentic sushi experience without mastering the art of rolling? Enter our Tuna and Salmon Sushi Bowl! By deconstructing the classic sushi roll, we’ve created a bowl bursting with fresh ahi tuna and salmon, caressed by an aromatic marinade and nestled atop warm cauliflower rice. Each bite brings together the vibrant colors and textures of cucumber, avocado, and crispy puffed rice. And, to give it that extra zing, a drizzle of spicy mayo dances on top, teasing your palate and ensuring this dish isn’t just a visual feast, but a culinary one too.
Why This Sushi Bowl Shines
- Sushi, Simplified: Every time I crave the delicate flavors of sushi, I’m reminded of the intricate process of rolling it. This bowl skips that dance, bringing all the authentic flavors straight to your fork. No rolling mat required, yet all the taste fully intact.
- My Little Rice Swap: One of my favorite kitchen experiments was trading traditional sushi rice for cauliflower rice. It adds a delightful lightness, and trust me, it’s a game changer. This swap not only boosts the nutritional value but creates a harmonious balance with the lush fish.
- Taste Adventure: Marinating the tuna and salmon was like sending them on a flavor vacation. When paired with the spicy mayo’s kick and the avocado’s creaminess, every bite feels like an orchestrated taste journey. It’s these contrasts and combos that keep me coming back to this bowl time and again.
Tales of Two Toppings: Unpacking Kewpie & Sriracha
Ah, Kewpie and Sriracha — two distinct condiments with origins as diverse as their flavor profiles. Let’s take a brief culinary journey to explore the history behind these two beloved additions to our sushi bowl.
- Kewpie Mayo: This isn’t just any ordinary mayo! Hailing from Japan, Kewpie Mayo has been a staple in Japanese households since the early 1920s. What sets it apart from its Western counterparts? A creamier, richer texture thanks to its exclusive use of egg yolks and a perfect balance of tartness from the rice vinegar. It’s got a slight sweetness, umami kick, and a smoother mouthfeel, making it an indispensable component in many Japanese dishes.
- Sriracha: Moving from the Land of the Rising Sun to Thailand, Sriracha is a hot sauce that’s taken the world by storm. Named after the coastal city of Si Racha, where it was first concocted, this fiery yet flavorful sauce is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. While it originated as a dipping sauce for seafood, its versatility and mouth-watering heat have made it a favorite for chefs and home cooks globally. Its iconic rooster-emblazoned bottle is now a familiar sight in kitchens and restaurants all over.
Uniting the creamy depth of Kewpie and the spicy zing of Sriracha, our spicy mayo is not just a mere condiment. It’s a beautiful melding of cultures and flavors, ensuring each bite of our Tuna and Salmon Sushi Bowl is a delicious journey through culinary history.
Constructing the Perfect Sushi-Inspired Buddha Bowl
Ah, the Buddha Bowl, an enchanting assembly of colorful, wholesome ingredients, all nestled together in perfect harmony. I often say that every Buddha Bowl tells a story, and our Tuna and Salmon Sushi Bowl is no exception. Here’s how this particular bowl sings its sushi-inspired tune:
- Foundation of Flavors: Just as the foundation of any great building is vital, the base of our Buddha Bowl is the warm cauliflower rice. It’s a lighter alternative to sushi rice but offers a comforting, familiar texture that meshes seamlessly with the other components. A satisfying taste, without the carb-heavy guilt of regular rice.
- Protein Powerhouses: The ahi tuna and salmon, two staples in traditional sushi, take center stage. Not only do they bring a burst of ocean freshness, but they’re also marinated to perfection, ensuring every bite carries the deep, umami flavors you’d expect from a sushi joint. By embracing high-quality sushi-grade fish, we ensure each bowl feels like a luxurious treat.
- Accents and Highlights: A sushi experience is incomplete without the accompaniments. The thinly sliced cucumber offers a refreshing crunch, the avocado gives that creamy juxtaposition, and the spicy mayo? That’s the thrilling crescendo! Topped with microgreens, seaweed, and crispy puffed rice, every layer of this bowl adds depth and character.
In essence, our Tuna and Salmon Sushi Bowl embraces the core of what makes a Buddha Bowl so delightful: balance. It balances textures, flavors, and nutritional value, crafting an experience that’s both indulgent and wholesome.
The Sushi Bowl Scoop: Common Questions
- Can I use regular rice instead of cauliflower rice? Absolutely! While cauliflower rice offers a low-carb alternative, if you’re craving that authentic sushi experience, feel free to use warm, slightly vinegared sushi rice as your base. It’ll give your bowl that classic sushi flavor profile.
- What if I can’t find sushi-grade fish in my local store? Sushi-grade means the fish is safe to eat raw. If you can’t find it, consider using cooked shrimp, crab meat, or even grilled chicken as a substitute. Remember, it’s all about making the recipe work for you.
- Is there a non-spicy alternative to the spicy mayo? Definitely! You can simply use the Kewpie mayo on its own for a creamy, slightly sweet contrast. Alternatively, mix in a little honey or a dash of mirin for a sweet touch.
- How long can I store the marinated fish in the fridge? Ideally, you’d want to consume the marinated fish within 24 hours for the best flavor and freshness. If you’ve got leftover marinated fish, it’s best not to let it sit for more than two days in the refrigerator.
- Can I add other vegetables to my sushi bowl? Of course! That’s the beauty of Buddha Bowls — they’re super versatile. Consider adding thinly sliced radishes, edamame beans, or even pickled ginger for an extra kick.
Remember, cooking is as much about following your taste buds as it is about following a recipe. Customize, experiment, and most importantly, enjoy every bite!
Check Out Our Other Signature Buddha Bowls
Tuna and Salmon Sushi Bowl with Spicy Mayo Sauce Recipe
Spicy Mayo: Yields ½ cup
- ½ cup Kewpie Japanese mayo or mayo of choice
- 2-3 tbsp Sriracha
Tuna and Salmon Sushi Bowl
- ½ lb sushi grade ahi tuna cubed ½” thick
- ½ lb sushi grade salmon cubed ½’ thick
- ½ cup high quality soy sauce or coconut aminos
- 2 tbsp sesame oil
- 2 tbsp ginger paste or grated ginger
- 2 tbsp mirin
- 1 cucumber thinly sliced
- Large avocado sliced
- 6 or more cups cooked cauliflower rice served warm
- Crispy puffed rice
- Spicy mayo
- Make spicy mayo. Place mayo and Sriracha in a small mixing bowl and whisk to combine. Store in an airtight container in the fridge until needed. Lasts up to 1 week.
- Make marinade. Combine soy sauce, sesame oil, ginger, and mirin in a bowl and whisk to combine. Add cut tuna and salmon and gently toss to coat. Cover and marinate in the fridge for at least 60 minutes.
- Build your Buddha Bowls. Add your warm cauliflower rice and top with marinated tuna and salmon, cucumber and avocado slices, microgreens, seaweed, crispy puffed rice, and spicy mayo.