Spicy Salmon Sushi Bowl

This is a killer way to have weeknight sushi at home – for much less. It’s delicious, quick, and can be dressed up a bunch of different ways.

gluten-free, pescatarian

Spicy Salmon Sushi Bowl

1 fillet boneless skinless salmon

Hot spice mix (my favorite was made to go on chicken for Nashville chicken)

1 tsp brown sugar

A little oil

1 c sushi rice

1 Tbsp rice vinegar

1 Tbsp sesame oil

2 c water

3 Tbsp Kewpie mayo

2 tsp sambal olek

Avocado

2 carrots, chopped and air fried until browned

Sesame seeds

Furikake or nori bits

Scallions

Pickled ginger, sliced

First, make your rice in your preferred method by combining the rice, 2 fills of the cup measure, rice vinegar, sesame oil and a little salt. I cook mine on the ‘rice’ setting of my slow cooker.

While the rice is going, preheat your air fryer for 3 minutes. Add the chopped carrots, salt, pepper and a little oil and cook, tossing a couple times, 15-18 minutes or until your desired brownness is reached. Set aside.

Chop the salmon into bite-sized pieces and toss with the hot seasoning and brown sugar. Air fry 7-8 minutes, gently tossing once until browned. Set aside.

Make your spicy mayo by combining the Kewpie & sambal. Set aside.

Slice the avocado. Set aside.

Slice a couple scallions. Set aside.

Chop the pickled ginger. Set aside.

To assemble, layer about a cup of the sushi rice in your bowl and fill with desired toppings. Garnish with sesame seeds and furikake or nori bits. Drizzle with spicy mayo.

Serves 2 for dinner

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