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Spicy Salmon Crunch Bowl

Spicy Salmon Crunch Bowl

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This Spicy Salmon Crunch Bowl is a deconstructed version of my favorite sushi roll. Sushi rice and shredded red cabbage is topped with pickled vegetables, salmon and avocado. Sprinkled with a crunchy onion topping and spicy mayo drizzle.
Course Mains & Entrees
Cuisine Asian
Keyword rice bowl, salmon, sushi
Prep Time 35 minutes
Cook Time 9 minutes
Total Time 44 minutes
Servings 4 servings
Calories 648
Author Laurie McNamara

Ingredients

FOR THE PICKLED VEGETABLES:

  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon honey
  • 2 pinches red pepper flakes
  • 3/4 teaspoon kosher salt
  • 1 english cucumber shaved or very thinly sliced
  • 2 medium carrots shaved or very thinly sliced
  • 1/2 medium red onion thinly sliced

FOR THE CRUNCHY TOPPING:

  • 1/2 teaspoon toasted sesame oil
  • 1/4 cup panko breadcrumbs
  • 1/3 cup fried onions homemade or brands like Fresh Express or French's

!FOR THE SUSHI BOWLS:

  • 2 cups cooked sushi rice
  • 4 drizzles light soy sauce
  • 2 cups shredded purple cabbage
  • 24 ounces air fryer salmon
  • 1/4 cup spicy mayo see notes
  • 4 teaspoons black sesame seeds
  • 1 jalapeno sliced
  • 1 small avocado
  • cilantro leaves
  • sliced radish
US Customary - Metric

Instructions

MAKE THE PICKLED VEGETABLES:

  • In a mixing bowl, combine rice vinegar, water, honey, red pepper flakes, salt. Whisk well to combine.
  • Add in cucumber, carrot ribbons and thinly sliced red onion. Toss well and set off to the side to quickly pickle. Toss ocassionally.

MAKE THE CRUNCHY TOPPING:

  • Add toasted sesame oil and panko to a small skillet. Toast over medium-low until golden brown.
  • Remove off of the heat and stir in crushed fried onions.

MAKE THE BOWL:

  • Divide sushi rice among bowls and drizzle with a little soy sauce. Then divide shredded cabbage and pickled vegetables among bowls.
  • Top with air fryer salmon filet and drizzle with 1 tablespoon spicy mayo.
  • Sprinkle with crunchy topping and black sesame seeds.
  • Garnish with desired add-ins like sliced jalapeno, radish and cilantro leaves etc.

Notes

To make the spicy mayo, simply combined equal parts Japanese mayonnaise and sriracha.

Nutrition

Serving: 1bowl | Calories: 648kcal | Carbohydrates: 44g | Protein: 39g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 5g | Cholesterol: 100mg | Sodium: 768mg | Potassium: 1468mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5874IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 3mg