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Ingredients
– 4 salmon fillets (6 oz each)
– 1 cup cooked Japanese rice
– 1/4 cup spicy mayo (see below)
– 1/4 cup diced cucumber
– 1/4 cup diced carrots
– 1/4 cup diced avocado
– 1/4 cup pickled ginger, thinly sliced
– 1/4 cup chopped green onions
– 1 tsp toasted sesame seeds
– Salt and pepper, to taste
– Spicy mayo:
– 1/2 cup mayonnaise
– 1 tbsp sriracha sauce
– 1 tsp soy sauce
– 1 tsp honey
Instructions
1. Prepare spicy mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, soy sauce, and honey. Refrigerate until ready to use.
2. Cook salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the baking sheet. Drizzle with a little bit of oil and season with salt and pepper. Bake for 12-15 minutes or until cooked through.
3. Prepare rice: Cook Japanese rice according to package instructions.
4. Assemble rice bowls: Divide cooked rice into four bowls. Top each bowl with a cooked salmon fillet, diced cucumber, carrots, avocado, pickled ginger, and chopped green onions.
5. Drizzle with spicy mayo: Drizzle spicy mayo over the top of each rice bowl.
6. Garnish with sesame seeds: Sprinkle toasted sesame seeds over the top of each rice bowl.
7. Serve and enjoy: Serve immediately and enjoy!
Nutrition Information (per serving)
– Calories: 520
– Protein: 40g
– Fat: 24g
– Saturated Fat: 4g
– Cholesterol: 60mg
– Carbohydrates: 30g
– Fiber: 4g
– Sugar: 6g
– Sodium: 400mg
Tips and Variations
– Use leftover cooked salmon or cook it on the grill for a crispy exterior.
– Customize your rice bowl with your favorite toppings, such as diced bell peppers, sliced scallions, or pickled daikon.
– For an extra spicy kick, add more sriracha sauce to the spicy mayo or sprinkle some red pepper flakes on top of the rice bowl.