Description
Spicy salmon maki bowls are a delightful fusion of flavors that bring the essence of sushi right into your kitchen.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 8 oz sushi-grade salmon, cubed
- 4 nori sheets
- ½ cup mayonnaise
- 2 tbsp sriracha (adjust to taste)
- ½ cucumber, sliced
- 1 avocado, sliced
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
- 2 tbsp rice vinegar
- Salt to taste
Instructions
- Rinse sushi rice under cold water until clear; cook according to package instructions (about 20 minutes).
- While rice cooks, cube the salmon and prepare spicy mayo by mixing mayonnaise and sriracha.
- Once rice is cooked and slightly cooled, mix in rice vinegar and salt.
- Lay a nori sheet on a bamboo mat; spread half a cup of rice evenly over it.
- Place salmon cubes, cucumber slices, and avocado in the center; drizzle with spicy mayo.
- Roll tightly using firm pressure and slice into bite-sized pieces.
- Garnish with sesame seeds and green onions before serving.
Notes
- Adjust sriracha to your spice preference.
- Substitute vegetables based on your taste.
- Serve with soy sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg