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
Gastography 