Spicy Salmon Maki Bowls
A vibrant bowl of marinated, seared salmon with sushi rice, edamame, avocado, cucumber, and spicy mayo.
Servings: 4 servings
Ingredients
- 1 lb salmon, skin removed cut into bite-sized pieces
- 1 tbsp light soy sauce
- 1 tbsp sriracha sauce for salmon marinade
- 1 tsp sesame oil
- 2 tbsp vegetable oil for frying
- 2 tbsp mayonnaise
- 2 tbsp sriracha sauce for spicy mayo
- 2 cups sushi rice cooked
- 1 cup edamame steamed
- 1 avocado sliced
- 1 cup cucumber sliced
- 1 tbsp furikake seasoning
- 2 tbsp green onions chopped
Instructions
- In a large bowl, combine the salmon pieces with 1 tablespoon light soy sauce, 1 tablespoon sriracha, and 1 teaspoon sesame oil; mix to coat and refrigerate to marinate for at least 30 minutes.
- While the salmon marinates, cook sushi rice according to package instructions and steam the edamame; keep warm.
- Whisk together 2 tablespoons mayonnaise and 2 tablespoons sriracha in a small bowl to make the spicy mayo; set aside.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
- Add the marinated salmon to the skillet in a single layer and cook 5–6 minutes, turning as needed, until cooked through; cook in batches if necessary to avoid overcrowding.
- Remove the cooked salmon to a bowl and keep warm.
- Divide the cooked sushi rice among four bowls as the base.
- Top each bowl with spicy salmon, steamed edamame, sliced avocado, and sliced cucumber.
- Drizzle spicy mayo over each bowl, then sprinkle furikake and chopped green onions before serving.
Equipment
- Large Bowl
- Small Bowl
- Large Skillet
- Spatula or tongs
- Rice cooker or pot
- Measuring Spoons
Notes
- Marinate the salmon at least 30 minutes for best flavor.
- Cook salmon in batches to avoid overcrowding the pan.
- Use warm rice for the best texture.
- Adjust sriracha to control heat level.