Crispy Spicy Salmon Bowls
These Crispy Spicy Salmon Bowls are packed with bold flavors, crunchy textures, and a creamy kick! Ready in 5 easy steps, they’re irresistible!
Servings: 4 bowls
Equipment
- Large Skillet
Ingredients
Sushi Rice
- 2 cups sushi rice
- 3 tbsp rice vinegar
- 1.5 tbsp sugar
- 1 tsp salt
Crispy Salmon
- 1.5 lbs fresh salmon fillets skin removed
- 1 tsp salt
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 0.5 tsp dried oregano
- 2-3 tbsp sesame oil for cooking
Spicy Mayo
- 1/3 cup Kewpie mayo
- 2 tbsp sriracha sauce adjust to taste
- 1 tsp honey
For Assembly
- 1 tbsp black sesame seeds
- 1 ripe avocado sliced
- 1 large carrot julienned
- 2 Persian cucumbers thinly sliced
- 4 scallions thinly sliced
- 2 tbsp salmon caviar optional but recommended
- 2 sheets nori cut into thin strips
Instructions
- Cook the sushi rice according to package instructions. While cooking, heat rice vinegar, sugar, and salt in a saucepan until dissolved. Mix with rice and let cool.
- Pat salmon dry, cut into 1½-inch chunks, and toss with salt, garlic powder, onion powder, chili powder, paprika, and oregano.
- Heat sesame oil in a skillet over medium-high heat. Add salmon in a single layer and cook undisturbed for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes.
- Mix Kewpie mayo, sriracha, and honey in a bowl. Adjust spice level to taste.
- Assemble bowls: Start with sushi rice, then add crispy salmon, avocado, carrots, cucumbers, and scallions. Garnish with black sesame seeds, nori, and salmon caviar. Drizzle with spicy mayo.
Notes
Pat the salmon dry before seasoning for the crispiest texture. Avoid stirring too early to let the crust develop.