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–+ servings
Close up of caramalised salmon bites in a rice bowl with Asian-inspired ingredients.

Spicy Salmon Bowl

40aprons.com/spicy-salmon-bites-sushi-bowl/
These simple, spicy salmon sushi bowls are colorful, crunchy, and easily customisable for everyone at your table!
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Recipe Makes (Approximate): 4

Equipment

  • cast-iron skillet

Ingredients

Salmon and Spicy Mayonnaise

  • ⅓ cup mayonnaise (divided)
  • 2 tablespoon sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 pound salmon (preferably a thick slab or multiple thick filets, cut into 1” cubes)

Marinated Cucumber

  • 1 seedless cucumber (thinly sliced)
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • big pinch red pepper flakes
  • salt to taste

Rice

  • 3 cups cooked white or brown rice
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoon sweetener of choice (like white sugar, swerve, or honey)
  • salt (to taste)

Garnish

  • 2 avocados (peeled, seeded, and thinly sliced)
  • ½ cup murikame ((shelled edamame))
  • ½ cup shredded carrots
  • togarashi
  • thinly sliced green onions
  • quartered nori sheets (seaweed snacks are good for this!)
  • sesame seeds

Instructions

  • In a medium bowl, toss together the thinly sliced cucumber with the rice vinegar, sesame oil, a big pinch of red pepper flakes, and plenty of salt. Stir, and then leave to marinate until you're ready to assemble bowls.
  • Whisk together the mayonnaise, sriracha, sesame oil, and soy sauce until smooth. Spoon 3 tablespoons of the mixture over the salmon and mix well so it is well coated. Set the rest of the spicy mayonnaise aside for drizzling.
  • To make the rice, whisk together vinegar and sweetener until the sweetened has dissolved, then gently fold the mixture into rice. Season with salt to taste. Divide among four serving bowls.
  • To make the salmon, heat a large skillet over medium-high heat until very hot.
  • Use tongs to remove the salmon cubes from the bowl of marinade and add them to the skillet (skin side down, if the pieces have skin) and sear for about 1-2 minutes, or until nice and brown. The mayonnaise in the marinade should help function as the oil to cook the salmon, but you can add a little vegetable or avocado oil as needed to prevent sticking and burning, but if your skillet is well-seasoned you shouldn't need it. Flip the salmon using tongs and sear on the other side for 1-2 minutes, or until browned on the other side and fully cooked.
  • Divide the salmon, cucumber, and the rest of the toppings among the four bowls. Drizzle with remaining spicy mayo and top with thinly sliced green onions and scatter with sesame seeds.

Recipe Notes

Storage: Leftovers will keep in the refrigerator for up to 3 days. Squeeze a little lime juice over the avocado to stop it discoloring. Store the remaining spicy mayo for drizzling separately, and enjoy everything cold. Don't try to re-heat the salmon for both food safety reasons, and because it will go all dry and gross!

Nutrition Information (Approximate)

Calories: 724calProtein: 26gFat: 43gSaturated Fat: 6gTrans Fat: 0.04gCholesterol: 70mgSodium: 612mgPotassium: 1228mgTotal Carbs: 15gFiber: 8gSugar: 5gNet Carbs: 7gVitamin A: 2966IUVitamin C: 18mgCalcium: 47mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/spicy-salmon-bites-sushi-bowl/