Spicy Salmon Roll Bowls Recipes

SPICY SALMON ROLL

Steps:

• Make the sushi rice according to the sushi rice recipe. I highly recommend using this rice cooker. Then let it cool. Note: my recipe makes 8 rolls. But you can cut this in half if needed.
• Now slice the salmon into strips 1/4 inch thick. TIP: only use farm-raised Atlantic salmon that has been previously frozen to prevent harmful bacteria. Once the salmon is cut, set it aside in the fridge.
• Finely chop 8 oz of imitation crab meat and place it into a bowl and mix it with 3 Tbsp of kewpie Japanese mayonnaise. Then set it aside.
• Then slice up 1 avocado and 1/2 of an English cucumber into strips.
• Now wrap your sushi mat in plastic wrap. This will make your life a lot easier when it comes to cleaning.
• Place 1 sheet of toasted seaweed on top of the sushi mat and cut off 1/4 of it with scissors. You don't have to do this but I find that if you use the full sheet, you end up with too much rice vs filling.
• Now wet your hands in a bowl of water and grab a handful of rice and begin spreading a thin even layer of sushi rice on top of the seaweed. Be careful not to press on the rice too hard, or you'll end up with a mashed up mess. Continuously wetting your hands will prevent the rice from sticking to your fingers.
• Now sprinkle toasted white sesame seeds along with black sesame seeds on top of the rice. Then flip the entire sheet of seaweed over.
• Now, in the middle of the seaweed, add about 1 oz of the imitation crab meat mixture, a few strips of cucumber, two slices of avocado, and 1 strip of raw salmon.
• Now, this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
• Place the sushi roll onto a cutting board and use a sharp wet knife, cut the sushi into 8 equal pieces. I usually wet the knife before each slice.
• Then top with spicy mayo and serve with soy sauce and wasabi.

SPICY SALMON ROLL BOWLS

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.

SPICY SALMON ROLL

Steps:

• For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
• For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.