Crispy Salmon Rice Bowls
Servings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4, 6-8 oz. salmon filets, skin on,k cut into 1 in. pieces
1 c. sushi rice, cooked according to package instructions
1 english cucumber, sliced thinly. *see note*
1 c. edamame, shelled and lightly cooked
1 avocado, cut into small pieces
4 green onions, thinly sliced
1/4 of a small head of cabbage, red or green, sliced thinly
3 medium carrots, grated
½ c. mayonnaise
½ t. cayenne pepper, to taste
Furikake or toasted sesame seeds
Optional toppings and sauces: Mayo mixed with chili crunch, teriyaki sauce, sriracha sauce, grated daikon radish
Directions
- Preheat oven to broil.
- While rice is cooking, mix mayo and cayenne, adjusting spice level to desired taste.
- You can also add sriacha sauce instead of or in addition to cayenne.
- Put salmon pieces in large bowl and toss with spicy mayo mixture.
- Put salmon on sheet pan, with skin side up, leaving space between the pieces. Broil for 5 minutes or until cooked to desired consistency and top is crispy and light brown.
- Add rice to bottom of bowl. Arrange fish and vegetables in piles around bowl.
- Top with furikake and desired sauces.
Notes
- For a fun variation, try quick pickling the sliced cucumber. Toss in a small bowl with 1/4 c. rice wine vinegar or cider vinegar, 1 T. sugar, and a splash of toasted sesame oil if you have it. Let sit at room temperature, mixing occasionally for 5-10 mins.
