Description
Experience a culinary adventure with the Spicy Salmon Crunch Bowl: succulent salmon, pickled veggies, and vibrant flavours in every bite.
Ingredients
Scale
Salmon
- 2 salmon fillets, skin-on
- salt freshly ground black pepper
- 2 cups sushi rice, cooked according to package instructions
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce
- 4 tbsp mayonnaise
- 2 tbsp toasted white sesame seeds
- 2 tbsp toasted black sesame seeds
- 1 ripe avocados, sliced
- 1 cucumber, ribboned
- 1 carrot, ribboned (lightly pickled in vinegar and sugar)
- 1 radish, ribboned (lightly pickled in vinegar and sugar)
- 1/2 red onion, thinly sliced (lightly pickled in vinegar and sugar)
- fresh coriander leaves, to garnish
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- Heat a pan over medium-high heat. Once hot, add a drizzle of oil and place the salmon fillets in the pan, skin-side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes, or until cooked to your desired doneness. Remove from heat and set aside.
- In a small bowl, mix together the sriracha sauce, and mayonnaise to make the spicy mayo.
- Divide the cooked sushi rice into serving bowls.
- Drizzle soy sauce on top of rice.
- Place the cooked salmon fillets on top of the rice in each bowl.
- Drizzle the spicy mayo over the salmon.
- Sprinkle the toasted white and black sesame seeds over the bowls.
- Arrange the sliced avocados, ribboned cucumber, ribboned carrot, ribboned radish, and sliced red onion on top of the bowls.
- Garnish with fresh coriander leaves.
- Serve immediately and enjoy!