SPICY SALMON SUSHI BOWLS

Sushi bowls are always a good idea, and this recipe makes it all that much easier to get a protein-forward, nutritious meal on the table quickly.

Prep Time20

Cook Time10

Total Time30

Course: Lunch, Main Course

Cuisine: American, Asian

Keyword: Baked salmon, Salmon bites, Salmon bowls, Sushi bowls

Servings:

Author: Olivia Adriance

Ingredients

Spicy Salmon:

1 pound salmon, cut into 1-inch cubes
1 tablespoon sriracha
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon salt
Drizze

Spicy Pickled Cucumbers:

2 Persian mini cucumbers, sliced into ¼-inch rounds
1 teaspoon salt
2 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon toasted sesame oil
2 teaspoons honey
¼ teaspoon chili flakes
½ teaspoon sesame seeds

Spicy Mayo:

¼ cup mayo
1 tablespoon sriracha

Garnishes:

Cooked sushi rice
Edamame
Shaved carrot
Green onion, chopped
Nori, cut into strips
Sesame seeds

Instructions

In a small bowl, add the salmon cubes, sriracha, paprika, garlic powder, onion powder, chili powder, and salt and toss until the spices have evenly coated the salmon.
Add a drizzle of avocado oil in a skillet over medium-high heat.
When the oil is hot, add the salmon pieces to the skillet in a single layer and cook for 3 minutes on each side. Remove from the heat once cooked.
Next, start on the pickled cucumbers. Toss the sliced cucumbers with salt and let sit to “sweat” for 15 minutes.
Drain off excess moisture and toss with apple cider vinegar, minced garlic, toasted sesame oil, honey, chili flakes, and sesame seeds.
Make the spicy mayo by mixing the mayo with the sriracha in a small bowl. Place into a piping bag or make your own by adding to a Ziploc bag and cutting off the tip!
When ready to eat, I like to add a generous portion of cooked sushi rice to the bottom of the bowl and top it off with edamame, shaved carrot, green onion, nori strips, green onion, sesame seeds, cooked salmon, and pickled cucumbers. Drizzle tamari over the top along with the spicy mayo. Serve with chopsticks and enjoy!

Notes

I use Japanese-style short-grain rice to make sushi rice. Cook it on the stovetop for 15 minutes and then let it sit covered for 15 minutes. Gently stir in rice vinegar, honey, and salt to taste!

All of these components can be made ahead of time for super simple preparation! Store everything in individual containers, add to a bowl, and you’ve got a healthy lunch or dinner ready in no time!

Nutrition