CRISPY SALMON RICE BOWLS
This just so happens to be the most frequent dinner request from our youngest Littleton! This is one that adults and kids alike will love. Toppings can be customized to individual taste. The crispy salmon skin is not to be missed, it makes the dish!
INGREDIENTS
INSTRUCTIONS
- 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
- *Special Note- 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.
- 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.
