Spicy Salmon Sushi Bowl
Turn your favorite sushi roll into a Spicy Salmon Sushi Bowl - whether you cook the salmon or can score super fresh salmon to leave raw, it's a delicious meal!
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Ingredients
- 2, 8- ounce salmon filets skin removed
- 2 tablespoons soy sauce
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- ΒΌ cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon honey
- 1 medium cucumber thinly sliced
- 1 medium carrot peeled and sliced into matchsticks
- 1 large avocado peeled and sliced
- pickled ginger to taste
- sesame seeds to taste
- roasted seaweed sheets to taste
Instructions
- Preheat your oven to 450F. Season the salmon with soy sauce and bake until cooked medium rare (still pink in the middle). Remove and cool.
- In the meantime, cook sushi rice per manufacturer's directions. Once cooked but still warm, drizzle the rice vinegar over it.
- Whisk together the mayonnaise, sriracha, and honey to make a sauce. Gently break up the salmon and fold in the spicy mayo. Set aside.
- To serve: place rice in the bottom of bowl and layer the cucumber, carrot, avocado, pickled ginger, spicy salmon, and seaweed all around. Sprinkle with sesame seeds to taste and enjoy.
- This meal can be served chilled or room temperature.
Servings: 2 large bowls