Description
Bring the refreshing taste of sushi to your home with these easy-to-make Spicy Salmon Maki Bowls. A perfect balance of rich salmon and a kick of heat from sriracha makes this dish ideal for a casual dinner or lunch.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 pound sushi-grade salmon, diced
- 2 tablespoons sriracha sauce
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- Soy sauce, for serving
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil.
- Reduce the heat, cover, and simmer for 20 minutes, or until the water is completely absorbed. Remove from heat and let sit for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir into the warm rice and let cool slightly.
- In a bowl, combine diced salmon with sriracha sauce, mixing well to coat the salmon.
- To assemble, place a scoop of sushi rice in each serving bowl. Top with spicy salmon, avocado slices, cucumber, and carrot.
- Drizzle with soy sauce and sprinkle with sesame seeds and green onions before serving.
Notes
For best flavor and freshness, serve immediately. Customize toppings based on seasonal ingredients. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg