Spicy Salmon Sushi Bowl

Ingredients

• 1 cup Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 1 cup Water (for cooking rice)
• 1 tablespoon Olive Oil (for salmon marinade)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 1 tablespoon Brown Sugar
• 1 tablespoon Chili Paste (e.g., gochujang or chili garlic paste)
• 1 tablespoon Sambal Oelek
• 1 tablespoon Sriracha
• 2 pieces Salmon Fillets (6 oz each, skinless, boneless)
• 1 tablespoon Sugar (for rice seasoning)
• 1 teaspoon Salt
• 2 tablespoons Rice Vinegar
• 2 tablespoons Mayonnaise
• 1 teaspoon Sriracha (for mayo)
• 1 piece Avocado (ripe, sliced into fans)
• 1 small Cucumber (crushed by hand)
• 1 tablespoon White Vinegar
• 1 teaspoon Sesame Seeds (toasted)
• 1 piece Serrano Pepper (thinly sliced, optional)

Instructions

1. Rinse the Sushi Rice

   Place the rice in a fine‑mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT2M

2. Cook the Sushi Rice

   Combine 1 cup rinsed rice and 1 cup water in a medium saucepan. Stir the bottom once, bring to a boil over medium‑high heat, then cover, reduce to a gentle simmer and cook for 10 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT12M

3. Prepare Rice Seasoning

   In a microwave‑safe bowl combine 1 tbsp sugar, 1 tsp salt, and 2 tbsp rice vinegar. Microwave for 10‑15 seconds, then stir until dissolved.

   Time: PT3M

4. Season the Cooked Rice

   Transfer the hot rice to a shallow bowl, drizzle the seasoning over it, and gently fold with a spatula until evenly coated. Allow to cool slightly.

   Time: PT2M

5. Make the Spicy Salmon Marinade

   In a small bowl whisk together 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp brown sugar, 1 tbsp chili paste, 1 tbsp sambal oelek, and 1 tbsp sriracha.

   Time: PT5M

6. Marinate the Salmon

   Place the salmon fillets in a shallow dish and coat evenly with the marinade. Let sit for about 5 minutes (or up to 2 hours for deeper flavor).

   Time: PT5M

7. Sear the Salmon

   Heat the non‑stick pan over medium‑high heat. Add the salmon fillets and cook 2‑3 minutes per side until a golden caramelized crust forms and the interior is just cooked through.

   Time: PT6M

   Temperature: 375°F

8. Pickle the Cucumber

   Hand‑crush the cucumber to release juices, then toss with 1 tbsp white vinegar and a pinch of salt. Let sit for a couple of minutes.

   Time: PT4M

9. Prepare Sriracha Mayo

   In a tiny cup combine 2 tbsp mayonnaise with 1 tsp sriracha. Stir until smooth.

   Time: PT2M

10. Slice the Avocado

    Cut the avocado in half, remove the pit, scoop out the flesh and slice into thin fans.

    Time: PT2M

11. Assemble the Bowl

    Place a generous portion of seasoned rice in each shallow bowl. Arrange avocado fans, pickled cucumber, and flaked salmon on top. Drizzle sriracha mayo, sprinkle toasted sesame seeds, and add sliced serrano pepper for extra heat.

    Time: PT5M

Nutrition Facts

Calories

740

Protein

30 g

Carbohydrates

70 g

Fat

35 g

Fiber

5 g