Spicy Salmon Roll Bowls Recipes

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SPICY SALMON ROLL BOWLS



Spicy Salmon Roll Bowls image

These spicy salmon roll bowls are easy to make and loaded with flavor. Lightly seasoned and topped with a spicy creamy sauce, you're going to fall in love with this recipe.

Provided by Sarah Thomas-Drawbaugh

Categories     Main Course

Time 30m

Number Of Ingredients 21

1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
12 ounces salmon (deboned, cubed and seasoned)
2 tablespoons olive oil
¼ cup white rice uncooked (makes 1 cup cooked )
¼ cup cucumber (sliced thin )
½ avocado (sliced thin )
¼ cup green onions (chopped small)
1 tablespoon jalapeno (sliced thin )
2 tablespoons cilantro (remove stems and chop )
2 teaspoons furikake (split between the bowls -option to use sesame seeds)
1 large lime (quartered )
¼ cup mayonnaise
1 tablespoon sriracha
1 tablespoon soy sauce (low sodium)
2 teaspoons maple syrup

Steps:

  • Combine the blackening spice in a small bowl. Set aside.
  • Remove salmon skin and pin bones.
  • Cube salmon into bite-sized pieces.
  • Pat the salmon dry with a paper towel and toss with the blackening spice until its well coated.
  • Add two tablespoons olive oil to a pan over medium-high heat.
  • Once hot, add the seasoned salmon cubes to the pan.
  • Cook for 3-4 minutes turning frequently to prevent burning.
  • Once cooked to your liking, set the salmon aside.
  • Cook the rice according to the package.
  • In a small bowl, combine the mayonnaise, sriracha, soy sauce, and maple syrup. Whisk until well combined, no lumps.
  • Next, you'll chop any remaining vegetables and herbs.

Nutrition Facts : ServingSize 1 serving, Calories 650 kcal, Carbohydrate 36 g, Protein 39 g, Fat 40 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1234 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 31 g

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