Spicy Salmon Sushi Rice 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.

Course adult beverages, Mains & Entrees

Cuisine Japanese

Keyword easy seafood recipe, rice bowl, salmon, seafood, sushi

Prep Time 35

Cook Time 10

Total Time 45

Servings servings

Calories 685

Author Laurie McNamara

Ingredients

FOR THE SALMON:

24 ounces salmon skin removed and cut into bite-size pieces
1/4 cup coconut aminos
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons garlic paste
2 teaspoons ginger paste

FOR THE RICE BOWLS:

2 cups prepared sticky rice or a blend of sticky rice and cauliflower rice
1 cup shelled edamame
2 persian cucumbers sliced or cut into half-moons
2 small avocados sliced
1/4 cup spicy mayo equal parts sriracha and mayo
green onions
furikake

US Customary - Metric

Instructions

PREP THE SALMON:

Remove the skin from the salmon and cut into 1-inch pieces and add to a bowl or resealable bag.
In a bowl or liquid measuring cup, measure and add coconut aminos (or low-sodium soy sauce or tamari), rice vinegar, toasted sesame oil and 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, gently toss to coat and marinate for 30 minutes.
Preheat Your Oven To 400℉ (or 200℃).
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. 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.

BUILD THE SUSHI BOWL:

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The calorie count is including the entire marinade which you are not consuming majority of it.

Nutrition