Ingredients
Spicy Mayonnaise & Salmon
- ⅓ cup mayonnaise (divided)
- 2 tablespoons sriracha
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 pound salmon (preferably a thick slab or multiple thick filets, cut into 1” cubes)
Marinated Cucumber
- 1 seedless cucumber (thinly sliced)
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- Big pinch red pepper flakes
- Salt to taste
Seasoned Rice
- 3 cups cooked white or brown rice
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sweetener of choice (like white sugar, swerve, or honey)
- Salt to taste
Toppings
- 2 avocados (peeled, seeded, and thinly sliced)
- ½ cup murikame (shelled edamame)
- ½ cup shredded carrots
- Togarashi
- Thinly sliced green onions
- Quartered nori sheets (seaweed snacks are good for this!)
- Sesame seeds
Instructions
- Make marinated cucumber: In a medium bowl, toss together the thinly sliced cucumber with the rice vinegar, sesame oil, a big pinch of red pepper flakes, and plenty of salt. Stir well and let it marinate while you prepare the rest of the bowl ingredients.
- Make spicy mayonnaise and marinate salmon: Whisk together mayonnaise, sriracha, sesame oil, and soy sauce until smooth. Spoon 3 tablespoons of this spicy mayo over the salmon cubes and mix well to coat all pieces evenly. Reserve the remaining spicy mayo for drizzling later.
- Season the rice: In a small bowl, whisk together seasoned rice vinegar and sweetener until dissolved. Gently fold this mixture into the cooked rice, then season with salt to taste. Divide the seasoned rice evenly among four serving bowls.
- Heat the skillet: Place a large skillet over medium-high heat and allow it to become very hot for searing the salmon.
- Cook the salmon: Using tongs, transfer the salmon cubes from the marinade to the hot skillet, skin side down if applicable. Sear the salmon without overcrowding for 1-2 minutes until the bottom is nicely browned. Flip and cook the other side for another 1-2 minutes until browned and cooked through. The mayonnaise in the marinade provides enough fat to cook the salmon, but add a little vegetable or avocado oil if needed to prevent sticking.
- Assemble the bowls: Divide the cooked salmon, marinated cucumber, avocado slices, edamame, shredded carrots, and other toppings like quartered nori sheets among the four bowls. Drizzle the remaining spicy mayonnaise over the top, and garnish with thinly sliced green onions, togarashi, and sesame seeds for added flavor and crunch. Serve immediately.
Notes
- For the rice, white or brown rice both work well. Brown rice will add more fiber and a nuttier flavor.
- If spicy heat isn’t desired, reduce the amount of sriracha or omit the red pepper flakes in the cucumber marinade.
- Use a well-seasoned non-stick or cast iron skillet for best searing results on the salmon.
- Leftover spicy mayonnaise can be stored in the fridge for up to 3 days and used as a dip or sauce for other dishes.
- Substitute salmon with other firm fish like tuna or mahi-mahi if preferred.
- To make this gluten-free, ensure to use gluten-free soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese-Inspired
