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+ servings

Spicy Salmon Crunch Bowl

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.
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 2

Equipment

  • Mixing Bowl
  • Zip Lock Bag
  • Oven safe skillet or dish

Ingredients
  

For the spicy salmon crunch bowl:

  • 1-1.25 lb. salmon cut into cubes
  • 1 avocado cut into slices
  • 1 1/2 cups cooked sushi rice cooled to room temp
  • Seaweed to garnish
  • Japanese panko bread crumbs to garnish

For the marinade:

  • 1 tbsp sriracha
  • 2 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • Scallions around a handful, chopped

For the spicy mayo:

  • 2 tsp sriracha
  • 1 tbsp tamari or soy sauce
  • 1 tsp sesame oil
  • 3 tbsp mayonnaise If you can find Japanese mayonnaise, all the better

For the pickled cabbage:

  • 1 cup cabbage
  • 2 tsp soy sauce
  • 1 tbsp rice 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. 
Keyword avocado, cabbage, cucumber, Japanese panko bread crumbs, mayonnaise, rice, rice vinegar, salmon, scallions, seaweed, sesame oil, sesame seeds, soy sauce, sriracha, vegetable oil
Tried this recipe?Let us know how it was!