I did half lettuce mix and half brown rice for base Quick tasty dinner! Easily customizable for everyone in the family. And it's actually spicy! I'll be making this again asap. Everything comes together in the time it takes for the rice to cook.

Head this way for more of our favorite salmon recipes → Sprinkle furikake, shichimi togarashi, and/or toasted sesame seeds over. Drizzle with reserved spicy mayo and top with 3 scallions, thinly sliced. Divide salmon, drained pickled cucumbers, and 2 avocados, thinly sliced, among bowls spoon some cucumber pickling liquid over. 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. mayonnaise and a pinch of cayenne pepper toss to coat. salmon fillet, preferably skin-on, cut into 1' cubes, dry with paper towels and place in a small bowl season with salt. Heat broiler on high with a rack in the upper third of oven. chili crisp, a drizzle of rice vinegar, and ⅓ cup mayonnaise in a small bowl set spicy mayo aside. Cook until water is completely absorbed and rice is tender, 20–25 minutes gently fluff rice with a fork. Reduce heat to low and cover with a tight-fitting lid. Step 2īring 2 cups sushi rice or other short-grain rice, a pinch of salt, and 2½ cups water to a boil in a medium saucepan. Let sit, tossing occasionally, until ready to use. Toss 3 Persian cucumbers, thinly sliced, ¼ cup unseasoned rice vinegar, and a big pinch of kosher salt in a medium bowl to combine. 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. 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.

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. 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. 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. 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). Consider this spicy salmon rice bowl recipe your favorite sushi, deconstructed.

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