CRISPY SALMON ROLL BOWL😍

Tonight’s dinner situation hits on all fronts - quick, easy, customizable to what you have, and incredibly delicious. Kinda like a deconstructed salmon roll with so much goodness in every bite. Especially if you load up on spicy mayo - you know I will ;) Y’all are gonna love this one!

Serves 2.

Ingredients:

For the Crispy Salmon Roll Bowls:

• 1 lb of salmon, cubed into 1” pieces

• 1 tbsp avocado or neutral oil

• ½ cup sushi rice (I used Sanpatong sweet rice)

• 1 tsp rice vinegar

• 1 tsp sugar

• Salt to taste

• Toppings: furikake, avocado, edamame, cucumber, shredded carrot, sesame seeds

For the Spicy Mayo:

• 2 tbsps kewpie mayo (it’s a Japanese brand of mayo and works best for spicy mayo, it’s key here)

• 3-4 tsps Huy Fong sriracha (or to taste)

Directions:

For the Sushi Rice:

• Rinse the sushi rice with cold water until the water runs clear. Drain and add to a rice cooker or a pot with a tight fitting lid.

• Add in ½ cup of water for rice cooker, or ½ cup + 2 tbsps of water if you are using your stovetop. Add rice vinegar, sugar, and a pinch of salt and stir.

• Cover and cook on medium high heat until just close to boiling, then reduce to a simmer for 15 minutes. Shut off the heat and let sit for 10 minutes (no peeking! The residual steam will finish cooking the rice).

For the Crispy Salmon Bowls:

• Get a cast iron or regular skillet on medium high heat. Once hot, add in your avocado or neutral oil.

• Pat the salmon dry, season with salt, and add to the pan in a single layer. Cook 1-2 minutes per side or until it develops a crust. For really big pieces, you may need to cook on it’s side for a bit.

• In a small bowl, mix together the kewpie mayo and sriracha and taste to adjust seasoning.

• Assemble your bowls by adding a layer of rice down, topping with furikake, then add the salmon, avocado, cucumber, edamame, or other desired toppings. Drizzle on sriracha mayo, more furikake, and soy sauce to taste. Serve immediately and enjoy!