If you're spending lots of money on sushi lunches, this dish will be one of your favorites both for your taste buds and your wallet! It's inspired by spicy salmon crunch rolls, but as it's a bowl, it's quick and easy to make.
3tbspmayonnaise If you can find Japanese mayonnaise, all the better
For the pickled cabbage:
1cupcabbage
2tspsoy sauce
1tbsprice vinegar
Instructions
Prepare the marinade by mixing the marinade ingredients together in a bowl.
Remove the skin of the salmon and cut it into cubes.
Put the salmon cubes into a bag or tub, fully submerged into the marinade. Let it sit for 30 minutes.
While marinating, chop the cabbage into strips. Add the soy sauce and rice vinegar to slightly pickle it and let it rest in the fridge.
Prepare the spicy mayo by mixing the mayonnaise with the sriracha, soy sauce, and sesame oil until comined.
Bake the salmon at 375 degrees for 8 minutes. Finish it with a 1-2 minute broil to get it crispy. Remove it from the oven.
Create a bed of sushi rice in a bowl and top it with a handful of crushed seaweed.
Top with sliced avocado, salmon, pickled cabbage, sesame seeds and Japanese panko bread crumbs. Finish with a drizzle of spicy mayo and enjoy!
Notes
I got my seaweed from Whole Foods, but if you look in the Japanese or international section you should be able to find some in normal supermarkets. It’s not necessary and I think this bowl can be enjoyed with or without seaweed.This dish can be made with the rice of your choice, even brown rice for a healthier version. The cabbage is optional.