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–+ servings
Crispy Spicy Salmon Bowls

Crispy Spicy Salmon Bowls

A delicious and flavorful dish featuring crispy salmon, seasoned rice, and a spicy mayo sauce, served with fresh vegetables and toppings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 bowls
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Equipment (affiliate links)

  • 1 Large Skillet For cooking the salmon
  • 1 Small Pot For preparing the rice seasoning
  • 1 Knife For chopping ingredients

Ingredients

Rice

  • 1 cup sushi rice, uncooked
  • 2 tbsp unseasoned rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

Salmon

  • 2 lbs salmon, skin removed and cubed
  • salt, garlic powder, onion powder, chili powder, paprika, dried oregano to taste
  • 1/4 cup sesame oil, divided

Spicy Mayo

  • 1/2 cup kewpie mayo
  • 2 tbsp Sriracha sauce
  • 1 tbsp honey

Assembly

  • 1 large avocado, sliced
  • 1 large carrot, julienned
  • 3 Persian cucumbers, sliced
  • 2 scallions, diced
  • 4 oz salmon caviar
  • 1 sheet nori, sliced into thin strips
  • 1 tbsp black sesame seeds

Instructions

  • Cook the rice according to package instructions. Warm the rice vinegar, sugar, and salt in a small pot until just boiling. Pour over the cooked rice and fluff with a fork.
  • Pat dry the salmon, cube into 1.5-inch chunks, season generously with spices.
  • Heat sesame oil in a large skillet over medium-high heat. Cook the salmon in batches for 3-4 minutes per side until golden and crispy. Internal temp should be 145°F.
  • Whisk together the kewpie mayo, Sriracha, and honey until smooth.

Notes

You can use any rice available. The vinegar step can be skipped if preferred. Any cooking oil can be substituted for sesame oil.

Nutrition

Serving: 1g | Calories: 974kcal | Carbohydrates: 52g | Protein: 57g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 787mg | Potassium: 1616mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3389IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 4mg