This Spicy Salmon Maki Bowl is sushi inspired and has everything we all love deconstructed into one fabulous, healthy and wholesome bowl. Sushi rice, a zippy cabbage slaw, sliced avocado, cool crisp cucumbers and broiled marinated salmon. Sprinkled with crushed nori, sesame seeds, a crunchy panko topping and drizzled with an incredible spicy mayo. This recipe serves 4 and is also great for meal prep!
1poundskinless wild caught salmoncut into 1 to 1-1/2 inch pieces
1/4cupcoconut aminos
1/4cuprice vinegar
1tablespoontoasted sesame oil
1tablespoonsriracha
2 to 3green onionslight green/white parts
FOR THE CABBAGE SLAW:
4cupsshredded cabbage
reserved dark green parts from 2 green onions
2tablespoonstamarior low-sodium soy sauce
2tablespoonsrice vinegar
1teaspoontoasted sesame oil
1teaspoongrated fresh ginger
1teaspoongrated fresh garlic
FOR THE CRUNCHY PANKO TOPPING:
1teaspoontoasted sesame oil
1/2cuppanko breadcrumbs
1/4teaspoongarlic powder
1/4teaspoononion powder
FOR BUILDING THE BOWL:
2cupscooked sushi rice
1small avocadoquartered and sliced
2mini cucumberssliced
1/2 to 3/4sheet noricrushed
2teaspoonstotal toasted and/or black sesame seeds
Instructions
TO MAKE THE SPICY MAYO:
In a bowl, combine Japanese mayo with sriracha. Cover and keep refrigerated until ready to use.
TO MAKE THE SALMON:
Prepare the marinade by combining; coconut aminos, rice vinegar, oil, sriracha and the light/white parts of the green onions. Place salmon in a bowl or resealable bag and pour marinade over top. Squeeze out as much air as possible and refrigerate for 30 to 40 minutes.
While the salmon is marinating I prepare the rice (following the package directions, or like me, use a rice cooker), the slaw and crunchy topping.
Once marinated (and the rest of the prep is done for the rice, slaw and crunchy topping) remove the salmon and preheat your oven to 400°. Line a rimmed sheet pan with foil, spray with olive oil and remove and arrange the salmon pieces. Discard the marinade.
Once the oven is preheated, slip the salmon into the oven and cook for 6 to 8 minutes. Then (using oven mitts) remove and move the oven rack to the highest position. Turn on the broiler and broil until crispy, about 1 minute or so.
TO MAKE THE CABBAGE SLAW:
Make the dressing by combining the tamari, rice vinegar, toasted sesame oil, ginger and garlic. In a large bowl add the cabbage and green onion. Pour in the dressing and toss well to combine.
TO MAKE THE CRUNCHY TOPPING:
Add toasted sesame oil, panko, garlic and onion powder to a small non-stick skillet. Heat over medium-low toasting the panko until golden. Remove off of the heat and set aside.
BUILD YOUR MAKI BOWL:
Divide rice among bowls (about 1/2 cup each) and top with cabbage slaw, salmon, avocado and cucumbers. Sprinkle with crush nori, toasted sesame seeds and the crunchy panko topping. Lastly drizzle with the spicy mayo.