Spicy Salmon Sushi Bowls (w/ Crunchy Topping!) (Edit recipe)

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If you love sushi, especially spicy salmon rolls, this easy-to-make salmon sushi bowl is a flavorful, wholesome, and satisfying way to enjoy all the sushi vibes at home without the hassle or expense!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

20

Serves: 1

Ingredients

1 cup Short Grain Rice, cooked
1 Tbsp Soy Sauce, (reduced sodium)
.5 Tbsp Rice Vinegar
1 tsp Sesame Oil
.5 tsp Ginger Root, minced or grated
5 oz Salmon Filet, Wild Caught, cut into cubes (skin removed)
1 Tbsp Avocado Oil, + 1 tsp (divided, sunflower or canola oil )
1 Tbsp Panko Bread Crumbs, (regular or gluten free)
.5 cup Persian Cucumber, (sliced thin or cut into chunks )
.25 Avocado, large, sliced
.25 whole Nori Seaweed, sliced into strips
2 pieces Ginger, Pickled, for serving, optional
.25 cup Edamame (Soybeans), optional
.25 cup Carrots, optional, grated
1-2 Tbsp Green Onion (Scallion), sliced
.5 tsp Sesame Seeds, (to garnish )
.5 Tbsp Sriracha, (adjust to your liking)
2 Tbsp Mayonnaise
1 tsp Rice Vinegar
1 tsp Honey, (or maple syrup)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Rice (or Prep Ahead): Cook your rice of choice according to the package instructions.
Make the Salmon Marinade: In a small bowl, whisk together your marinade ingredients: soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Cut the salmon into bite-sized pieces and let it marinate (in the refrigerator) for at least 15 minutes to absorb the marinade.
Make Spicy Sriracha Mayo: In another small bowl, mix mayonnaise, rice vinegar, honey or maple syrup, and Sriracha (adjust the heat to your liking). Set it aside.
Toast the Panko Bread Crumbs: Add 1 teaspoon of avocado oil to a small skillet with the Panko breadcrumbs. Toast over medium-high heat, stirring frequently, until golden brown and crunchy, about 2-3 minutes. Keep a close eye on it, as it can burn quickly!
Prep the Veggies: Slice the fresh ingredients: cucumbers, avocado, and any other veggies you plan to use. Chop green onions and set everything aside.
Cook the Salmon: In a small nonstick saucepan over medium-high heat, add 1 tablespoon of avocado oil and swirl to coat the pan. Remove the salmon from the marinade and place it in the pan, cooking for 1-2 minutes on one side until golden. Flip the salmon bites, add the remaining marinade to the skillet, and cook for an additional 2-3 minutes or until fully cooked through.
Assemble the Bowl: Start with a base of rice, then layer on the cooked salmon, cucumber, avocado, carrots, pickled ginger, green onions, and nori strips. Drizzle with the spicy mayo, then, sprinkle with toasted panko and sesame seeds. Serve and enjoy!
Leftovers are good for 1 day.

Notes

Reheating rice: If reheating rice, pop it in the microwave with an ice cube and heat it covered. The ice cube will help steam the rice and prevent it from drying out. Low carb: For a low-carb option, try cauliflower rice or leafy greens. Tangy tip: quick pickle cucumber by tossing it with a little rice vinegar, sugar, and salt for extra flavor. Ginger Tip! No need to peel the ginger if grating it on a microplane.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1545
Fat:	57 g
Carbohydrates:	191 g
Protein:	56 g
Cholesterol:	111 g
Sodium:	1702 mg
Fiber:	5 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated for total recipe.