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Total Time
40 minutes
Consider this spicy salmon rice bowl recipe your favorite sushi, deconstructed. Using your broiler to cook mayo-coated pieces of salmon keeps the cook time low (and eliminates the need to seek out pricey sushi-grade fish). The direct high heat allows the bite-size salmon pieces to develop a crispy exterior in very little time, without the splatter of a stovetop, for a hearty, easyweeknight dinner.
Pair the cooked salmon bites with sliced avocado, quick-pickled cucumber (if you have trouble finding the Persian variety, a single English cucumber also works), and a shower of flavorful garnishes like nori-studdedfurikake, chile-fleckedshichimi togarashi,烤芝麻、葱。Zigzagging spicy mayo over the top (use a zip-top sandwich bag with the corner snipped off or areusable squeeze bottle) isn’t required but definitely recommended; we like the texture of anoil-based chile crisp(such as Lao Gan Ma) here, but sriracha will do in a pinch. Because each component of the bowl is seasoned, no other adornments are necessary, but a drizzle of salty soy sauce or nutty sesame oil wouldn’t be out of place.
While short-grain sushi rice most closely mirrors the Japanese roll this spicy salmon bowl references, you can substitute another white rice—or use brown rice, cauliflower rice, or even another grain like farro or quinoa if you prefer.
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What you’ll need
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Furikake
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Laoganma Spicy Chili Crisp
$3 At Umamicart
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Medium Saucepan with Lid
$36.99 At Amazon
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Medium Bowl
$17 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Heavy-Duty Aluminum Foil
$12 At Target
Ingredients
4 servings
Step 1
Toss3 Persian cucumbers, thinly sliced,¼ cup unseasoned rice vinegar, and a big pinch ofkosher saltin a medium bowl to combine. Let sit, tossing occasionally, until ready to use.
Step 2
Bring2 cups sushi rice or other short-grain rice, a pinch of salt, and 2½ cups water to a boil in a medium saucepan. Reduce heat to low and cover with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 20–25 minutes; gently fluff rice with a fork.
Step 3
Meanwhile, stir together3 Tbsp. chili crisp, a drizzle of rice vinegar, and⅓ cup mayonnaisein a small bowl; set spicy mayo aside.
Step 4
Heat broiler. Pat12 oz. salmon fillet, preferably skin-on, cut into 1" cubes,dry with paper towels and place in a small bowl; season with salt. Add remaining3 Tbsp. mayonnaiseand apinch of cayenne pepper; toss to coat. Arrange salmon (skin side up if it has skin) in a single layer on a foil-lined rimmed baking sheet and broil until lightly browned and flesh is opaque throughout, 8–10 minutes.
Step 5
To serve, scoop cooked rice into bowls. Divide salmon, drained pickled cucumbers, and2 avocados, thinly sliced, among bowls; spoon some cucumber pickling liquid over. Drizzle with reserved spicy mayo and top with3 scallions, thinly sliced. Sprinklefurikake,shichimi togarashi, and/ortoastedsesame seedsover.
Head this way for more ofour favorite salmon recipes→
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