Name: Spicy Salmon Maki Bowl
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Cuisine: Japanese-inspired
Ingredients: 2 tablespoons Japanese mayo; 2 tablespoons sriracha; 1 pound skinless wild caught salmon, cut into 1 to 1-1/2 inch pieces; 1/4 cup coconut aminos; 1/4 cup rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon sriracha; 2 to 3 green onions, light green/white parts; 4 cups shredded cabbage; Dark green parts from 2 green onions; 2 tablespoons tamari or low-sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 teaspoon grated fresh garlic; 1 teaspoon toasted sesame oil; 1/2 cup panko breadcrumbs; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 cups cooked sushi rice; 1 small avocado, quartered and sliced; 2 mini cucumbers, sliced; 1/2 to 3/4 sheet nori, crushed; 2 teaspoons total toasted and/or black sesame seeds

Description

This Spicy Salmon Maki Bowl is sushi inspired and has everything we all love deconstructed into one fabulous, healthy and wholesome bowl. Sushi rice, a zippy cabbage slaw, sliced avocado, cool crisp cucumbers and broiled marinated salmon.

Ingredients

Scale

2 tablespoons Japanese mayo
2 tablespoons sriracha
1 pound skinless wild caught salmon, cut into 1 to 1-1/2 inch pieces
1/4 cup coconut aminos
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha
2 to 3 green onions, light green/white parts
4 cups shredded cabbage
Dark green parts from 2 green onions
2 tablespoons tamari or low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon toasted sesame oil
1/2 cup panko breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups cooked sushi rice
1 small avocado, quartered and sliced
2 mini cucumbers, sliced
1/2 to 3/4 sheet nori, crushed
2 teaspoons total toasted and/or black sesame seeds

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Instructions

Spicy Mayo: In a bowl, combine Japanese mayo with sriracha. Cover and keep refrigerated until ready to use.
Salmon Marinade: Combine coconut aminos, rice vinegar, toasted sesame oil, sriracha, and the light/white parts of the green onions.
Marinate Salmon: Place salmon in a bowl or resealable bag, pour marinade over top, squeeze out air, and refrigerate for 30 to 40 minutes.
Cook Salmon: Preheat oven to 400℉ (200℃). Line a rimmed sheet pan with foil, spray with olive oil, and arrange salmon pieces. Bake for 6 to 8 minutes. Move rack to the highest position, turn on the broiler, and broil until crispy, about 1 minute.
Cabbage Slaw: Combine tamari, rice vinegar, toasted sesame oil, ginger, and garlic for the dressing. In a large bowl, toss shredded cabbage and green onion with the dressing.
Crunchy Topping: In a small non-stick skillet, combine toasted sesame oil, panko, garlic powder, and onion powder. Heat over medium-low until golden brown.
Assemble Bowl: Divide cooked sushi rice among 4 bowls. Top with cabbage slaw, salmon, avocado, and cucumbers. Sprinkle with crushed nori, sesame seeds, and the crunchy panko topping. Drizzle with spicy mayo.

Notes

This recipe is great for meal prep. Leftover salmon can be reheated in an air fryer at 390°F for approximately 4 minutes to regain crispiness.

Prep Time: 40 minutes
Cook Time: 8 minutes
Category: Mains & Entrees
Method: Broiling
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 bowl
Calories: 704 kcal
Sugar: 15 g
Sodium: 1459 mg
Fat: 38 g
Saturated Fat: 6 g
Unsaturated Fat: 32 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 9 g
Protein: 35 g
Cholesterol: 74 mg