Spicy Salmon Crunch Bowl
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
Equipment
- Mixing Bowl
- Zip Lock Bag
- Oven safe skillet or dish
Directions
- 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!
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.