Spicy Salmon Sushi Bowl – Merely Scratch

This Spicy Salmon Sushi Bowl is especially a deconstructed mannequin of a spicy salmon roll. Crispy marinated salmon, cool cucumber, creamy avocado and mukimame is served over a sticky rice combine and topped with spicy mayo, furikake and inexperienced onions. Yields 4 servings.

I actually like sushi.

Raw, tempura, vegetarian, spicy (merely no cream cheese please) – give me all.the.sushi. I started making this deconstructed mannequin of a salmon roll ultimate yr. It was a quick lunch to whip up by the week. Once more then I might use canned salmon and toss it with toasted sesame oil, tamari or coconut aminos and barely rice vinegar sooner than together with it to the bowl. For every chunk I might scoop up barely rice, cucumber, salmon and avocado and wrap it up in roasted seaweed snack wrappers. I ate this for lunch so often that lastly I purchased burned out on the canned salmon. So I switched gears and commenced marinating the salmon and shortly baked after which broiled it inside the oven. Which ended up being a whole new obsession and infinitely greater tasting.

So within the occasion you’re keen on sushi like I actually like sushi, put collectively to fall in love.

To Make This Spicy Salmon Sushi Bowl You Will Need:

for the salmon:

• coconut aminos – Or substitute with low-sodium soy sauce or tamari.
• rice vinegar – Supplies delicious tang.
• toasted sesame oil – Gives this dressing a toasty warmth style.
• ginger paste – Lends a pungent, spicy and sweet style.
• garlic paste – Lends distint punchy style.
• salmon – Take away the pores and pores and skin and decrease it into bite-size objects.

for the bowls:

• rice – I prefer to make use of a mixture of sticky rice and cauliflower rice (see beneath for extra data).
• mukimame – Additionally referred to as shelled edamame and an vital provide of plant protein.
• cucumber – Lends cool refreshing style and crunchy texture.
• avocado – Supplies creaminess to the bowl
• spicy mayo – Lends a layer of spicy style. Merely combine 2 tablespoons sriracha with 2 tablespoons mayo.
• inexperienced onions – Lends modern oniony style.
• furikake – Additional on this beneath.

WHAT IS FURIKAKE?

Furikake is a popular Japanese condiment usually consisting of chopped sea weed, dried fish, sesame seeds, sugar, salt, spices and usually msg. If avoiding MSG, study product labels. Furikake is use to season greens, cooked rice and fish.

Prep The Salmon:

Take away the pores and pores and skin from 24 ounces of salmon and decrease into 1-inch objects and add to a bowl.

In a bowl or liquid measuring cup, measure and add 1/4 cup coconut aminos (or low-sodium soy sauce or tamari), 1/4 cup rice vinegar, 1 tablespoon toasted sesame oil, 2 teaspoons each ginger and garlic paste – I prefer to make use of pre-grated garlic and ginger to make this even easier.

Whisk correctly to combine.

Pour over the salmon and gently toss to combine. Cowl and refrigerate for half-hour.

Preheat Your Oven To 400°F (or 200°C).

Line a medium rimmed sheet pan with foil and evenly spray with avocado oil. Put together the marinated salmon objects onto the put collectively pan. Slide into your preheated oven and bake for six to eight minutes.

After the 8 minutes, use oven mitts to remove the baked salmon and reposition the oven rack to the perfect place. Swap in your broiler and slide the pan with the salmon beneath. Broil for 2 minutes or until deeply golden in spots.

What Rice Is Best For This Sushi Bowl?

I actually like using sticky rice for sushi bowls. Nonetheless the previous few years, I’ve been making a mixture of sticky rice and cauliflower rice so I can bulk up the rice whereas together with fiber. It moreover reduces the power per serving. To make the sticky rice combine, I prefer to make use of frozen (microwavable) cauliflower rice and each make my very personal sticky rice or use Veetees’s par-cooked sticky rice for ease. I protect it lined whereas making the salmon, just so it stays warmth.

Assemble The Sushi Bowls:

Divide sticky rice and salmon amongst bowls. Then add 1/4 cup edamame, 1/2 cup cucumber and 1/2 an avocado per bowl.

Drizzle with spicy sriracha mayo and sprinkle with furikake and sliced inexperienced onion.

How To Make Spicy Mayo:

Merely combine equal parts sriracha and mayo. I usually do 2 tablespoons of each and mix correctly until combined.

These flavors!! The sushi rice with the crisp marinated salmon with the creamy avocado, cool cucumber and spicy mayo is heaven.

I reap the benefits of the nori snack wrappers in order so as to add barely of all of the issues for one extraordinarily flavorful chunk.

Click on on Proper right here For Additional Rice Bowl Recipes!

Take pleasure in! And within the occasion you give this Spicy Salmon Sushi Bowl recipe a try, let me know! Snap {a photograph} and tag me on twitter or instagram!