crispy spicy salmon bowls
ingredients
rice:
- 1 cup sushi rice, uncooked
- 2 tbs unseasoned rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
salmon:
- 2 lbs salmon
- salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
- 1/4 cup sesame oil (divided)
spicy mayo:
- 1/2 cup kewpie mayo
- 2 tbs Sriracha sauce- can substitute Sambal Olek
- 1 tbs honey
assembly:
- 1 large avocado, sliced
- 1 large carrot, juliened
- 3 persian cucumbers, sliced
- 2 scallions, diced
- 4 oz salmon caviar- did not use
- 1 nori sheet, sliced thin strips
- 1 tbs black sesame seeds
instructions
rice:
- Cook your rice according to package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil and then remove from the burner. Transfer your COOKED rice to a platter, evenly pour the mixture on top and fluff with a fork.
salmon:
- Remove the skin from your salmon. Pat dry the fish with a paper towel. Cube the salmon into 1.5 inch chunks. Season the pieces with the seasonings - generously. Toss them to spread it all over the pieces.
- In a large skillet, working in 2 batches, heat 2 tbs sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.
spicy mayo:
- Whisk all of the ingredients together until smooth.
notes
You can use any rice you have on hand. You can also skip the vinegar mixture step. Dish will still be delicious.You can sub in any cooking oil for the sesame oil.
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