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, easy weeknight 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-studded furikake, chile-flecked shichimi togarashi, toasted sesame seeds, and green onions. Zigzagging spicy mayo over the top (use a zip-top sandwich bag with the corner snipped off or a reusable squeeze bottle) isn’t required but definitely recommended; we like the texture of an oil-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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Ingredients
4 servings
3
Persian cucumbers, thinly sliced
¼
cup unseasoned rice vinegar, plus more for drizzling
Kosher salt
2
cups sushi rice or other short-grain rice
3
Tbsp. chili crisp
⅓
cup plus 3 Tbsp. mayonnaise
12
oz. salmon fillet, preferably skin-on, cut into 1″ cubes
Pinch of cayenne pepper
2
avocados, thinly sliced
3
scallions, thinly sliced
Furikake, shichimi togarashi, and/or toasted sesame seeds (for serving)
Preparation
Step 1
Toss 3 Persian cucumbers, thinly sliced, ¼ cup unseasoned rice vinegar, and a big pinch of kosher salt in a medium bowl to combine. Let sit, tossing occasionally, until ready to use.
Step 2
Bring 2 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 together 3 Tbsp. chili crisp, a drizzle of rice vinegar, and ⅓ cup mayonnaise in a small bowl; set spicy mayo aside.
Step 4
Heat broiler. Pat 12 oz. salmon fillet, preferably skin-on, cut into 1″ cubes, dry with paper towels and place in a small bowl; season with salt. Add remaining 3 Tbsp. mayonnaise and a pinch 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, and 2 avocados, thinly sliced, among bowls; spoon some cucumber pickling liquid over. Drizzle with reserved spicy mayo and top with 3 scallions, thinly sliced. Sprinkle furikake, shichimi togarashi, and/or toasted sesame seeds over.
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