Smoked Salmon Sushi Bowl - Dr. Axe
Dr. Axe > Recipes > Main Dishes > Fish

Smoked Salmon Sushi Bowl Recipe

September 12, 2014 by Dr. Josh Axe, DC, DNM, CN
(46)
Smoked salmon sushi bowl recipe - Dr. Axe

This deconstructed smoked salmon sushi bowl recipe is a favorite! It’s full of healthy omega-3 fats, flavor and is so easy to make. If you like sushi, this recipe is sure to be your new favorite!

Total Time

5 minutes

Serves

1-2

Meal Type

,
,

Diet Type

Ingredients:

  • 1 cup quinoa (any color)
  • 2 tablespoons lime juice
  • ¼ cup sesame oil
  • 2 tablespoons brown rice vinegar
  • 3 tablespoons coconut aminos
  • ½ cucumber, diced
  • ¼ red onion, thinly sliced
  • 6 ounces smoked wild caught Alaskan salmon, pulled into pieces
  • ½ avocado, cubed
  • 2 ounces goat chevre, cubed
  • Sesame seeds (optional)

Directions:

  1. Cook quinoa according to package.
  2. Whisk lime juice, sesame oil, brown rice vinegar, and coconut aminos in a small bowl, and stir into cooked quinoa.
  3. Add 1/4 of quinoa mixture into a bowl.
  4. Top with cucumber, red onion, smoked salmon, avocado, and goat chevre. Serve immediately.

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13 Comments

  1. Louis Green on

    Hello Dr. Axe.

    I was just wondering and trying to find information on whether smoked fish is okay for gut health? If have IBS symptoms and working to correct them i.e gut dysbiosis.

    Thanks Louis

    Reply
  2. Angie on

    First of all I want to thank you for helping me find what i was searching for .I was on face book and I was reading on foods you should never eat. I am 66 years of age and I try to take care of my self the best way that I can. I have tremers and it drives me crazy ,when you said that shrimp was the reason I said bingo thank you God. Now what can I do ti reverse it. I am a vegan, at least I try thank you so much oh I am lactose and gluten intolerant.

    Reply
  3. Emilia on

    This sounds absolutely fantastic, but I absolute cannot stand goat cheese. Is there anything else I could use? Thanks.

    Reply
  5. Tara on

    Planning on making this tonight but with sashimi grade salmon instead. The recipe doesn’t state how much goat cheese to use in this recipe and if it’s crumbled goat cheese or the normal creamy kind. Please advise. Thanks, T

    Reply
  6. Lauren W on

    Hey Dr. Axe, I’m not obese but I am noticing I’m gaining weight very quickly recently and was looking for a good diet and exercise routine.

    Reply
    • Dr. Josh Axe on

      Check this out: https://draxe.com/health/how-to-reverse-diabetes-naturally-in-30-days-or-less/
      I would also start burst training 3-5 times each week. Check out my burstFIT program: http://burstfit.com

      Reply
    • TamrahJo on

      Lauren, no wish to butt in, but 4 years ago, I started gaining about 10 lbs a month and nothing had changed, except I was getting outdoors more and exercising more (!)- I kept going to the doctor and asking my health care providers (nutritionalist, chiropractor, acupuncturist) what is going on? Because it my son had passed away recently, they said ‘stress/depression’ etc., but I didn’t really feel any of that was true – 6 months later, I had a stroke at age 43 – a year and half after stroke, I finally changed to different doctors, because I kept gaining weight, BP and cholesterol levels were horrible, when I had always had really good sets of both – even for my age and a history of smoking when I was younger – the new provider immediately tested for thyroid deficiency – I started on a routine to correct the thyroid, and I can honestly say that seeing the results simply of correcting the thyroid issue, over the past 3 years of simply correcting the thyroid issue, I’m now convinced that if it had been caught when I first asked about it, I might never have had the stroke – :) So, like I said, didn’t want to butt in, but I never wish for someone else to go through what I did, if they can avoid it or rule it out by testing! Best wishes!

      Reply
  7. Pamela on

    in one you comments you suggested sprouting a gluten grain in the recipe. Will sprouting grains change them chemically so that the gluten grains are no longer a problem

    Reply

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