Crispy Spicy Salmon Bowls

95

No need to track down sushi grade salmon. We are cubing, seasoning and cooking our salmon pieces in under 15 minutes and they will taste better than restaurant bought sushi bowls. My favorite part of this recipe is, of course, the sauce, which brings everything together.

Make sure you remove the skin from your salmon. I had the man behind the counter at the market do it for me. The gray part can remain, its the silver scales you want gone. Rinse and then pat the fish dry with a paper towel. Next you will cube it into small chunks, making sure not to cut them too small. This is because while turning them in the pan, they will fall apart if they’re too tiny. Also keep in mind that meat and fish both shrink when cooked.

The remaining ingredients are great for texture and color. The avocado is a must for the sushi bowl experience. I love the freshness and crunch of the carrot, scallions and the cucumber. I really recommend grabbing some Kewpie Mayo but regular mayonnaise definitely will work. If you like your sauce super spicy, add more Sriracha.

If you like this, you should definitely check out my Tuna Poke Bowls .. same style and super delicious! Also similar and new are my Bang Bang Shrimp Bowls – amazing!

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would appreciate you leaving a comment and rating the dish! LOVE YOUR LIFE!

Crispy Spicy Salmon Bowls

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4.95 from 39 votes

Servings: 4

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

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
• 1 tbs honey

Assembly:

• 1 large avocado, sliced
• 1 large carrot, juliened
• 3 persian cucumbers, sliced
• 2 scallions, diced
• 4 oz salmon caviar
• 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. 

Nutrition

Calories: 974kcal | Carbohydrates: 52g | Protein: 57g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 787mg | Potassium: 1616mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3389IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 4mg

Author: Stella Drivas