By Dining with Skyler
Spicy Salmon Crunch Bowl
8 steps
Cook:30min
If you're spending lots of money on sushi lunches, this dish will be one of your favorites both for your taste buds and your wallet! It's inspired by spicy salmon crunch rolls, but as it's a bowl, it's quick and easy to make.
Updated at: Sat, 23 Nov 2024 04:50:56 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories1088.4 kcal (54%)
Total Fat74.2 g (106%)
Carbs51.9 g (20%)
Sugars5.8 g (6%)
Protein55.9 g (112%)
Sodium2411 mg (121%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 lbsalmon
cut into cubes
1Avocado
cut into slices
1 ½ cupssushi rice
cooked, cooled to room temp
Seaweed
to garnish
panko bread crumbs
japanese, to garnish
1 Tbspsriracha
2 Tbsptamari sauce
or soy
1 Tbspsesame oil
2 Tbsprice vinegar
2 Tbspvegetable oil
Scallions
chopped
2 tspsriracha
1 Tbsptamari
or soy sauce
1 tspsesame oil
3 Tbspmayonnaise
If you can find Japanese mayonnaise, all the better
1 cupcabbage
2 tspsoy sauce
1 Tbsprice vinegar
Instructions
Step 1
Prepare the marinade by mixing the marinade ingredients together in a bowl.
Step 2
Remove the skin of the salmon and cut it into cubes.
Step 3
Put the salmon cubes into a bag or tub, fully submerged into the marinade. Let it sit for 30 minutes.
Step 4
While marinating, chop the cabbage into strips. Add the soy sauce and rice vinegar to slightly pickle it and let it rest in the fridge.
Step 5
Prepare the spicy mayo by mixing the mayonnaise with the sriracha, soy sauce, and sesame oil until comined.
Step 6
Bake the salmon at 375 degrees for 8 minutes. Finish it with a 1-2 minute broil to get it crispy. Remove it from the oven.
Step 7
Create a bed of sushi rice in a bowl and top it with a handful of crushed seaweed.
Step 8
Top with sliced avocado, salmon, pickled cabbage, sesame seeds and Japanese panko bread crumbs. Finish with a drizzle of spicy mayo and enjoy!
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