Dive into a bowl of bold flavors with our Spicy Salmon Roll Bowl! This delectable dish is a delightful twist on the classic sushi roll, transformed into an easy-to-make bowl that brings the sushi bar right to your kitchen. Packed with succulent, spicy salmon, perfectly seasoned sushi rice, and a colorful array of fresh vegetables, it’s both a feast for the eyes and the palate. Whether you’re a sushi enthusiast or looking for a new way to enjoy salmon, this bowl is designed to satisfy your cravings and spice up your mealtime. Try it today and bring a splash of excitement to your dining table!
Estimated Cooking Time:
- Total Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 3 Persian cucumbers, thinly sliced
- ¼ cup unseasoned rice vinegar, plus more for drizzling
- Kosher salt
- 2 cups sushi rice or other short-grain rice
- 3 Tbsp. chili crisp
- ⅓ cup plus 3 Tbsp. mayonnaise
- 12 oz. salmon fillet, preferably skin-on, cut into 1″ cubes
- Pinch of cayenne pepper
- 2 avocados, thinly sliced
- 3 scallions, thinly sliced
- Furikake, shichimi togarashi, and/or toasted sesame seeds (for serving)
Cooking Instructions
- Step 1: Toss 3 Persian cucumbers, thinly sliced, ¼ cup unseasoned rice vinegar, and a big pinch of kosher salt in a medium bowl to combine. Let sit, tossing occasionally, until ready to use..
- Step 2: Bring 2 cups sushi rice or other short-grain rice, a pinch of salt, and 2½ cups water to a boil in a medium saucepan. Reduce heat to low and cover with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 20–25 minutes; gently fluff rice with a fork.
- Step 3:Meanwhile, stir together 3 Tbsp. chili crisp, a drizzle of rice vinegar, and ⅓ cup mayonnaise in a small bowl; set spicy mayo aside.
- Step 4: Heat broiler on high with a rack in the upper third of oven. Pat 12 oz. salmon fillet, preferably skin-on, cut into 1″ cubes, dry with paper towels and place in a small bowl; season with salt. Add remaining 3 Tbsp. mayonnaise and a pinch of cayenne pepper; toss to coat. Arrange salmon (skin side up if it has skin) in a single layer on a foil-lined rimmed baking sheet and broil until lightly browned and flesh is opaque throughout, 8–10 minutes.
- Step 5: To serve, scoop cooked rice into bowls. Divide salmon, drained pickled cucumbers, and 2 avocados, thinly sliced, among bowls; spoon some cucumber pickling liquid over. Drizzle with reserved spicy mayo and top with 3 scallions, thinly sliced. Sprinkle furikake, shichimi togarashi, and/or toasted sesame seeds over
