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I've never taken my children to McDonalds, which is something my fellow parents down at the school gates can't believe. It's not because I think it's not healthy (they eat other pretty unhealthy things as a treat sometimes) and it's not because I'm snobby. It's just that growing up, they wanted other things instead. Like sushi.
They LOVE sushi.
My kids have been eating sushi since they were toddlers. They learnt their restaurant manners in Yo! Sushi (thanks for your patience, people who work there), and even now when you ask them what they'd like as a treat, this is what they ask for. A tray of cucumber, pepper and salmon maki rolls, salmon and prawn nigiri and big, fat carrot and tuna mayo inside-out rolls speckled with sesame seeds. Sushi is just their thing.
But nowadays, rather than make sushi from scratch, which seems to take me all day, even if it does give you enough to feed an army, I make these: salmon sushi bowls.
They were inspired by the sushi bowl in Julie Morris' Superfood Kitchen cookbook, even though the recipe in there has no fish in it, so I kind of took the idea and made one we eat probably about 2-3 times a month. Full of omega 3s, full of healthy veggies and full of beautiful flavour.
You just grill, bake or fry some salmon fillets (I use my Optigrill because it's so simple and I don't need to keep an eye on it) and serve them on top of some slightly cooled white Jasmine rice, with toppings including nori seaweed strips (packed with nutrients), raw carrot (good for your tummy - it's a prebiotic), spring onions, avocado chunks and salad leaves. I absolutely love it with a good shake of rice vinegar over the top, but you can add a drop or two of tamari or dark soy sauce if you like.
If you're on strict AIP, or you don't eat white rice, just make up the bowl without the rice and leave out the rice vinegar and soy sauce. (Use tamari for paleo or AIP).
Sushi night. It's back.