Spicy Salmon Sushi Bowl

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

I love sushi.

Raw, tempura, vegetarian, spicy (just no cream cheese please) – give me all.the.sushi. I started making this deconstructed version of a salmon roll last year. It was a quick lunch to whip up during the week. Back then I would use canned salmon and toss it with toasted sesame oil, tamari or coconut aminos and a little rice vinegar before adding it to the bowl. For every bite I would scoop up a little rice, cucumber, salmon and avocado and wrap it up in roasted seaweed snack wrappers. I ate this for lunch so often that eventually I got burned out on the canned salmon. So I switched gears and started marinating the salmon and quickly baked and then broiled it in the oven. Which ended up being a whole new obsession and infinitely better tasting.

So if you love sushi like I love sushi, prepare 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 – Adds delicious tang.
• toasted sesame oil – Gives this dressing a toasty warm flavor.
• ginger paste – Lends a pungent, spicy and sweet flavor.
• garlic paste – Lends distint punchy flavor.
• salmon – Remove the skin and cut it into bite-size pieces.

for the bowls:

• rice – I like to use a blend of sticky rice and cauliflower rice (see below for more info).
• mukimame – Also known as shelled edamame and a great source of plant protein.
• cucumber – Lends cool refreshing flavor and crunchy texture.
• avocado – Adds creaminess to the bowl
• spicy mayo – Lends a layer of spicy flavor. Simply combine 2 tablespoons sriracha with 2 tablespoons mayo.
• green onions – Lends fresh oniony flavor.
• furikake – More on this below.

WHAT IS FURIKAKE?

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

Prep The Salmon:

Remove the skin from 24 ounces of salmon and cut into 1-inch pieces 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 like to use pre-grated garlic and ginger to make this even easier.

Whisk well to combine.

Pour over the salmon and gently toss to combine. Cover and refrigerate for 30 minutes.

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

Line a medium rimmed sheet pan with foil and lightly spray with avocado oil. Arrange the marinated salmon pieces onto the prepare pan. Slide into your preheated oven and bake for 6 to 8 minutes.

After the 8 minutes, use oven mitts to remove the baked salmon and reposition the oven rack to the highest position. Switch on your broiler and slide the pan with the salmon underneath. Broil for 2 minutes or until deeply golden in spots.

What Rice Is Best For This Sushi Bowl?

I love using sticky rice for sushi bowls. However the last few years, I’ve been making a blend of sticky rice and cauliflower rice so I can bulk up the rice while adding fiber. It also reduces the calories per serving. To make the sticky rice blend, I like to use frozen (microwavable) cauliflower rice and either make my own sticky rice or use Veetees’s par-cooked sticky rice for ease. I keep it covered while making the salmon, just so it stays warm.

Build The Sushi Bowls:

Divide sticky rice and salmon among 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 green onion.

How To Make Spicy Mayo:

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

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

I use the nori snack wrappers to add a little of everything for one incredibly flavorful bite.

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Enjoy! And if you give this Spicy Salmon Sushi Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!