Comeau’s Smoked Salmon Sushi Bowls
Ingredients
| 2 cups | Short-grain white rice |
| 3 cups | Water |
| 2 tbsp | Rice wine vinegar |
| 2 tbsp | White sugar |
| 1 tsp | Salt and pepper |
| 300 g | Comeau’s Candied or Maple Pepper Smoked Salmon |
| 1 | Carrot, julienned |
| 1 | Cucumber, sliced |
| 12 | Cherry tomatoes, halved |
| 1/4 cup | Pickled onions |
| 1 pack | Nori, sliced |
| 1 tsp | Black and white sesame seeds, toasted |
| 2 | Green onions, diced |
| 6 tbsp | Sriracha mayonnaise |
Sriracha mayonnaise
| 1 cup | Mayonnaise |
| 3 tbsp | Sriracha |
| 1 tbsp | Brown sugar |
| 1/2 tbsp | Lemon juice |
| 1/2 tbsp | Garlic, grated |
Instructions
1. Rinse rice in a colander under cold water until it runs clear; allow water to drain.
2. Bring water to a boil and add rice. Reduce heat, allowing rice to simmer. Cook for 15 minutes then remove from heat; let rest for 10 minutes.
3. While rice is resting, prepare your toppings. Julienne carrots, cucumbers, tomatoes, nori, and diced green onions. Shred your choice of Comeau’s Candied or Maple Pepper Smoked Salmon into smaller pieces.
4. Mix Sriracha mayonnaise ingredients together until combined. Set aside.
5. Prepare the rice dressing by combining rice wine vinegar, sugar, salt, and pepper; carefully fold the mixture into your rice.
6. Assemble your bowls! Add 1 cup of rice, then top with carrots, cucumbers, tomato, pickled onions, sliced nori, and smoked salmon. Drizzle with Sriracha mayo and top with toasted sesame seeds and green onions.
Recipe by: Comeau’s Seafoods LTD.
Photography by: Michelle Doucette