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.
2teaspoonsfurikake, split between the bowls -option to use sesame seeds
1large lime, quartered
Spicy Sauce
¼cupmayonnaise
1tablespoonsriracha
1tablespoonsoy sauce, low sodium
2teaspoonsmaple syrup
Equipment
1 large, non-stick skillet
2 small mixing bowls
Instructions
Make the Spice Blend and Prepare the Salmon
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.
Make the Rice
Cook the rice according to the package.
Make the Spicy Sauce
In a small bowl, combine the mayonnaise, sriracha, soy sauce, and maple syrup. Whisk until well combined, no lumps.
Prepare the Vegetables and Herbs
Next, you’ll chop any remaining vegetables and herbs.
Assemble the Dish
Grab two bowls. Add cooked rice to the bottom of your bowls.
Next, add sliced avocado, chopped green onion, sliced jalapeno, sliced cucumber, seared salmon cubes, cilantro, fresh squeezed lime, and furikake.