Spicy Salmon Roll Bowls

 If you want spicy salmon rolls but don’t want the hassle of rolling sushi, try these spicy salmon roll bowls! These deconstructed sushi roll bowls are full of texture and flavor and are high in protein too.

I don’t know about you, but I love sushi and spicy salmon rolls are one of my favorite things to order. I love the combination of sticky rice, salmon, and spicy mayo, and could easily eat several rolls if given the option. Unfortunately, I’m not so great at making sushi at home, so this spicy salmon roll bowl is a great alternative.

While they may seem intimidating to make, these little bowls are super easy to prepare. As long as you can bake salmon, boil rice, and slice veggies, you can easily make this salmon sushi bowl recipe at home without much effort.

INGREDIENTS + SUBSTITUTIONS

• Salmon – To add protein. The recipe calls for salmon fillets, but you can use any cut of salmon you like or use canned salmon if preferred, see the notes section of the recipe card for details. Since the salmon is cooked, sushi-grade salmon is not required.
• Sushi Rice – To build the base of the sushi bowls. You can use sushi rice or white rice of your choice, brown rice and cauliflower rice also work well.
• Cucumber – To add some veggies. You can use English, garden, or Persian cucumbers.
• Avocado – To add some healthy fats.
• Soy Sauce – To season the salmon. You can use regular or low-sodium soy sauce.
• Sesame Oil – To flavor the salmon marinade.
• Rice Vinegar – To season the sushi rice.
• Mayonnaise – To make the spicy mayonnaise sauce. You can use store-bought or homemade mayo.
• Sriracha – To make the sauce spicy. If you can find sriracha, you can use any hot sauce you enjoy.
• Sesame Seeds – For some extra crunch. You can use black or white, raw or toasted sesame seeds.
• Green Onions – For a fresh topping.

Storage + Reheating

To Refrigerate: Store the components (salmon, rice, and spicy mayo) in separate airtight containers in the fridge for 3 to 4 days.

To Freeze: The salmon and rice can be stored in an airtight container and frozen for up to 3 months, however, the spicy mayo cannot be frozen.

To Reheat: While the bowls can be enjoyed cold if you prefer to eat them warm it is best to leave the components unassembled so that the salmon and rice can be reheated on their own before serving. Transfer the salmon and rice to a microwave-safe bowl and reheat for 1-2 minutes until warm and then top with cold cucumber, avocado, and spicy mayo to serve.

Ingredients

Salmon:

• 1 pound salmon fillet, cut into bite-size chunks
• 1/4 cup soy sauce
• 1 teaspoon sesame oil

For the Bowls:

• 1 1/2 cup sushi rice, or other short-grain white rice
• 2 tablespoons rice vinegar
• 1 cup cucumber, thinly sliced
• 1 avocado, peeled and sliced
• Sesame seeds, to serve
• Green onions, thinly sliced, to serve

Spicy Mayo:

• 1/4 cup mayonnaise
• 1 tablespoon sriracha

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Instructions

1. Preheat the oven to 450°F and line the baking sheet with parchment paper.
2. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 20 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, drizzle the rice with rice vinegar and toss to combine.
3. In a medium bowl, combine the soy sauce and sesame oil, and whisk until well combined. Add the salmon cubes to the bowl and toss until evenly coated in the marinade. (Optional: If time permits, you can prep the salmon ahead of time and allow it to sit for 10 minutes or up to 24 hours.)
4. Transfer the marinated salmon to the baking sheet lined with parchment paper, and then place in the oven to bake for 8-10 minutes or until the salmon is cooked to your liking.
5. In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust spicy mayo to your liking, adding more sriracha to increase the heat and salt and pepper as desired.
6. Once the salmon and rice are cooked, assemble the bowls with a base layer of sushi rice and then top with cooked salmon, sliced cucumber, sliced avocado, a drizzle of spicy mayo sauce, and a sprinkle of sesame seeds and green onion.
7. Any leftovers of the salmon, rice, and sauce can be stored in separate airtight containers in the fridge for 3 to 4 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 597 calories
• Sugar: 2 grams
• Fat: 23 grams
• Carbohydrates: 66 grams
• Fiber: 3 grams
• Protein: 32 grams

Đăng bởi quangtien30 lúc lúc April 05, 2024 0 bình luận