Description
A delicious bowl filled with vibrant flavors combining fresh salmon, tangy sauces, and a crunchy topping, perfect for weeknights or special occasions.
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
- Reserved 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
Instructions
- In a small bowl, combine the Japanese mayo and 2 tablespoons of sriracha. Mix until well blended, and set this aside for later.
- In a separate bowl, mix the salmon pieces with coconut aminos, rice vinegar, and 1 tablespoon of toasted sesame oil. Toss everything to coat the salmon evenly.
- Chop the light green and white parts of the green onions and throw them into a large bowl with the shredded cabbage. Drizzle with 2 tablespoons of tamari, 2 tablespoons of rice vinegar, 1 teaspoon of toasted sesame oil, grated ginger, and grated garlic. Toss the slaw until well mixed, and adjust the seasoning if needed.
- In a shallow bowl, combine panko breadcrumbs, garlic powder, onion powder, and 1 teaspoon of toasted sesame oil. Toss until the breadcrumbs are well coated.
- Heat a small non-stick skillet over medium heat. Add the breadcrumb mixture and toast it until golden brown and crispy, stirring frequently to avoid burning.
- Start by placing about 1 cup of cooked sushi rice in each bowl. On top of the rice, lay a generous scoop of the cabbage slaw, then add salmon pieces.
- Drizzle the spicy mayo over the top, adding as much or as little as you like. Finally, top with avocado slices and cucumber rounds. Sprinkle the crushed nori and sesame seeds over everything to finish.
- Serve immediately, and enjoy the colorful and flavorful creation you made!
Notes
You can elevate the meal with a side of miso soup or seaweed salad. For garnishing, consider additional sesame seeds or sriracha.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, maki bowl, healthy recipe, sushi, dinner