Go Back
+ servings
Spicy Salmon Maki Bowl

Spicy Salmon Maki Bowl

Print Recipe
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!
Course Mains & Entrees
Cuisine Japanese - inspired
Keyword avocado, bowl, maki, nori, rice, salmon, sesame, sushi, sushi rice
Prep Time 40 mins
Cook Time 8 mins
Total Time 48 mins
Servings 4 bowls
Calories 704
Author Laurie McNamara

Ingredients

FOR THE SPICY MAYO:

  • 2 tablespoons Japanese mayo
  • 2 tablespoons sriracha

FOR THE SALMON:

  • 1 pound skinless wild caught salmon cut into 1 to 1-1/2 inch pieces
  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • 2 to 3 green onions light green/white parts

FOR THE CABBAGE SLAW:

  • 4 cups shredded cabbage
  • reserved dark green parts from 2 green onions
  • 2 tablespoons tamari or low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated fresh garlic

FOR THE CRUNCHY PANKO TOPPING:

  • 1 teaspoon toasted sesame oil
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

FOR BUILDING THE BOWL:

  • 2 cups cooked sushi rice
  • 1 small avocado quartered and sliced
  • 2 mini cucumbers sliced
  • 1/2 to 3/4 sheet nori crushed
  • 2 teaspoons total 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.

Nutrition

Serving: 1bowl | Calories: 704kcal | Carbohydrates: 58g | Protein: 35g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 29g | Cholesterol: 74mg | Sodium: 1459mg | Fiber: 9g | Sugar: 15g