Epicurious Spicy Salmon Roll Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions:1. Toss cucumbers, thinly sliced, 1/4 c unseasoned rice vinegar, and a pinch of kosher salt in a medium bowl. Let sit, tossing occasionally.
2. Bring 2 cups sushi rice, a pinch of salt, and 2-1/2 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 tendeer - 20-25 minutes. Gently fluff cooked rice with a fork.
3. Stir together 3 TB chili crisp, a drizzle of rice vinegar and 1/3 c mayo in a small bowl. Set spicy may aside.
4. Heat broiler on high with a rack in upper 1/3 of oven. Pat dry 12 oz salmon fillet preferably with skin on and cut into 1" cubes. Place in small bowl and season with salt. Add remaining 3 TB mayo and a pinch of cayenne pepper. Toss to coat. Arrange skin side up on a foil-lined baking sheet and broil until lightly browned and flesh is opaque throughout; 8-10 minutes.
5. To serve, scoop cooked rice into bowls. Divide salmon, drained pickled cukes and 2 thinly sliced avocadoes among the bowls and spoon some pickling liquid over. Drizzle with resereved spicy mayo and top with thinly sliced scallions, furikaki or togarashe and/or toasted sesame seeds. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:40 minutes |
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