There's nothing I love more than a salmon bowl (the Emily Mariko style ones), and I was wracking my brain this past week trying to think of a new ovulatory phase recipe. I'm always craving something new. I finally came up with these salmon summer rolls that are basically a salmon bowl as a roll. They're packed with ovulatory phase benefits, easy to meal prep and take to go, and so good!
Ingredients:
Makes about 9 rolls
- 2 salmon fillets
- 1 c sushi rice
- 2 large sheets nori
- 1 package rice wrappers
- 1 avocado
- 1 English cucumber
- 2 jalepeños
- 3 tbsp mayo
- 1-2 tbsp sriracha
- 1/2 c coconut aminos
- 1/4 c mirin
- 1/3 c coconut sugar
- 1/2 tsp cornstarch
- salt
- pepper
- olive oil
Directions:
- Preheat the oven to 400 degrees.
- Wash, then make rice with 1 c water. If using the stove, bring to a boil on high heat, then decrease to low, cover, and simmer for 20 minutes. If using rice cooker, cook according to instructions.
- Season salmon with a little olive oil and salt, then bake for 12 minutes.
- Slice avocado into slices length wise. Chop half the cucumber into thin slices. Chop jalepeño into slices.
- Make the eel sauce by combining coconut aminos, mirin, cornstarch, and coconut sugar in a pot over medium heat.
- Bring to a boil, then reduce to low and let simmer for 5 minutes, stirring occasionally before taking the pot off the heat.
- Once salmon is done baking, remove the skin and add to a bowl and flake. Add mayo and sriracha and mix until combined.
- Cut large nori sheets in half length wise, then into thirds width wise.
- Add a dash of rice vinegar to the cooked rice, and fluff.
- Dip rice paper into water on both sides, but do not completely submerge the rice paper. We just want it to be saturated with water, too much water and the rice paper will be difficult to roll.
- Add the wet rice paper to a cutting board and add one nori sheet about 2 inches from the bottom of the rice paper.
- Add enough rice to cover the nori sheet, followed by ~1/4 c salmon.
- Add 2 jalepeño slices on top of the salmon, and an avocado slice just touching the top of the salmon.
- Grabbing the bottom of the rice paper, roll it all the way over the avocado. Fold in the two flaps on the right and left side.
- Add 3 cucumber slices under the roll crease, then finish rolling all the way.
IMPORTANT! To store the summer rolls, wrap each of them individually and tightly in plastic wrap. They're best made the night before and then eaten in the next day or two.
It seems like a lot of instructions, but it will become second nature to you once you finish your first roll! You can buy eel sauce if you want to save yourself a little work. A couple important tips: try and work as quickly as you can to avoid the rice paper from sticking to the cutting board. You can try and dampen the cutting board to avoid this as well. Don't worry about making them look perfect! This was only my second time making summer rolls and they are easier than you think. Watching a how-to video on YouTube or Pinterest will save you. Enjoy!! 🫶