These deconstructed salmon sushi bowls are perfect for when you want sushi but don’t want to go through the effort of making it. Packed with flavor and healthy omega-3 fatty acids - it will be your new favorite way to eat Salmon.
To make the pickled onions:
3 Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
4 In a small saucepan, combine the water, both vinegars, maple syrup, and salt. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
5 Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
6 Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
To make the bowls:
8 Preheat over to 425. Season salmon with olive oil, salt, and blackened seasoning.
9 Season broccoli with olive oil, salt and pepper and spread on a greased sheet pan. Put in the oven and bake for about 15 minutes.
10 While the broccoli is baking place the salmon in the air fryer and cook at 375 for about 8-10 minutes (depending on size of the filets).
11 Season kale with olive oil and salt. Massage it to soften it up and then add to the baking sheet with the broccoli.
12 Cook veggies for another 5-7 minutes. While they are baking, cook rice according to package.
13 Add rice to the bowl, top with broccoli & kale. Add on the salmon and add carrots & pickled onions. Drizzle soy sauce and enjoy!
