GERD Friendly Miso-Ginger Salmon Sushi Bowl with Tomato-Cucumber Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups sushi rice (short-grain white rice), uncooked
- 1 ¾ cups water
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp fine salt
For the miso-ginger glaze
- 3 tbsp white miso paste
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp garlic-infused oil
- 1 tsp toasted sesame oil
For the salmon
- 4 salmon fillets (about 6 oz / 170 g each), skin-on
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the tomato-cucumber salad
- 2 medium tomatoes (about ⅔ medium each per serving), diced
Ingredient noteTomato can worsen reflux in some people, but the small amount in this recipe (~1/2 of a tomato per serving) is likely tolerated by many with GERD. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 1 medium english cucumber, diced
- 3 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- ½ tsp fine salt
For serving
- 1 tbsp sesame seeds (optional)
- 2 sheets nori, cut into thin strips (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.
- 2
While the rice steams, stir together the 3 tbsp rice vinegar, sugar, and 1 tsp salt in a small bowl until the sugar and salt dissolve. Transfer the cooked rice to a large bowl, drizzle the vinegar mixture over it, and fold gently with a rice paddle or spatula until the grains are evenly coated and glossy. Spread the rice in the bowl and fan it briefly to cool to room temperature, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!