Ingredients
The star of the show is definitely the spicy seared salmon. If you have sushi-grade salmon, feel free to simply marinate the salmon in a splash of soy and rice vinegar and serve raw – poke bowl style. I decided to season my salmon with gochugaru (Korean chilli flakes) before searing very briefly until just done. The rest of the bowl consists of everything I like in my sushi, normally. Sticky sushi rice, creamy avocado, strips of cucumber, a quick and easy spicy mayo sauce and roasted seaweed. I used Korean roasted seaweed snacks but nori sheets will also do. I think furikake (Japanese rice seasoning) would also be delicious.
Salmon. I used skin-on salmon fillets, sliced into bite sized cubes. Chicken is a good substitute if you don’t eat fish and tofu is a good vegetarian option. Olive oil. Gochugaru. Use any chilli flakes or chilli powder as substitute. Salt. Sushi rice. Use sushi rice (short grain rice) for that distinctive sticky texture. I used Gimme Some Oven’s sushi rice recipe and made it in the Instant Pot. So quick and easy! If you don’t have sushi rice, feel free to use any rice or grains of your choice. This also works well with leftover rice. Avocado. Cucumber. Carrots and radish are good additions or substitutions. Roasted seaweed. Kewpie mayonnaise. Sriracha. Rice vinegar. Soy sauce. Use Tamari or Coconut aminos as a gluten free substitute. Sesame seeds.
How to make a salmon rice bowl
