epicurious4.8
Spicy Salmon Bowl
Consider this weeknight-ready salmon bowl recipe your favorite sushi roll, deconstructed; complete with crispy fish skin, spicy mayo, and very little prep time.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●baking sheet
- ●oven
📝 Preparation Steps
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.
Persian cucumbers, thinly sliced3Kosher salt
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.
sushi rice or other short-grain rice2 cups
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.
. chili crisp3 Tbsp
4
Heat broiler on high with a rack in the upper third of oven. 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.
. salmon fillet, preferably skin-on, cut into 1" cubes12 ozPinch of cayenne pepper
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. Head this way for more of our favorite salmon recipes →
avocados, thinly sliced2Furikake, shichimi togarashi, and/or toasted sesame seeds (for serving)
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