Low FODMAP Salmon Sushi Bowl
Low FODMAP Salmon Sushi Bowl
Love sushi, but can’t be bothered making it? Say hello to our super easy low FODMAP salmon sushi bowl! It has all the sushi flavours with none of the fuss.
This recipe is ridiculously simple to make - you are going to cook some rice, bake your salmon, make a 30-second lime mayo, and chop a few salad veggies. That’s it! Then you get to assemble a fun sushi bowl and eat.
FODMAP Note: This recipe uses a low FODMAP serving of avocado as per Monash University Guidelines.
Ingredients
Make gluten freeSUSHI RICE
rice wine vinegar
Gluten Free
GLAZED SALMON
garlic infused oil
FODMAP
Garlic infused oil is usually found in the cooking oil section of your local supermarket, or you can buy it online. Choose an oil that is clear and does not contain any pieces of garlic.
You can also make garlic infused oil at home by gently frying whole garlic cloves in cooking oil until they are golden and fragrant. Remove and discard the garlic before using the oil in your cooking. This is a low FODMAP way to capture garlic flavour because fructans do not dissolve into oil.
grated/crushed ginger
FODMAP
rice wine vinegar
Gluten Free
OTHER INGREDIENTS
sesame seeds (light sprinkle)
Gluten Free
green onions/scallions (green leaves only, finely chopped)
FODMAP
LIME MAYONNAISE
mayonnaise
FODMAP
Gluten Free
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Preheat the oven to 200ºC (390ºF) bake function.
- Place the sushi rice on to cook (we used the absorption method on the back of the packet).
- Line a shallow roasting pan with baking paper.
- In a small bowl mix the garlic oil, soy sauce, ginger, brown sugar, vinegar and sesame oil.
- Place the salmon, skin side down, in the roasting pan and brush over half the soy sauce mixture. Place in the oven and bake for 6 minutes, brush with more soy glaze, then bake for a further 6 minutes. Once the salmon is cooked grill/broil in the oven for 1 to 2 minutes to caramelise the glaze.
- While the salmon cooks, make the lime mayo and prep the vegetables. Zest the lime. Add the zest and juice to the mayo and mix well.
- Peel and slice the cucumber into chunky sticks. Thinly slice the radish, slice and measure out the avocado.
- Cut the nori into small strips (we used scissors to do this).
- Once the sushi rice is cooked, fluff with a fork and then mix through the rice wine vinegar and white sugar. Taste and adjust the sugar if needed.
- Place the cooked sushi rice, glazed salmon, and veggies in bowls. Garnish with nori strips, sesame seeds and finely sliced spring onion/scallion leaves. Add a drizzle of lime mayo and serve with extra slices of lime.
- Serving note: You can enjoy this dish warm or cold.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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