Spicy Salmon Sushi Bowl

This Spicy Salmon Sushi Bowl is a great way to enjoy sushi at home!

I’ve written before how I’ve basically been a foodie my entire life. Some of my favorite childhood foods were guacamole, olives, blue cheese, and smoked salmon. Recently, I saw a meme online that said “Read this list of foods – How many do you refuse to eat?” My answer? ZERO. I’m a very adventurous eater, which means I’m always looking for something new to try. Recently, I’ve noticed lots of sushi trends popping up. Sushi is one of my very favorite types of food, so sushi salad? SURE! Sushi burrito? SURE! Sushi bowl? SURE! In fact, I’m going to teach you how to quickly make a Spicy Salmon Sushi Bowl at home with some of my favorite ingredients. Rather than using a standard sushi rice recipe, I’m preparing Garlic-Cilantro Sushi Rice. YUM! This recipe is enough to make two sushi bowls, perfect for a lunch or dinner.

Learn more about Pop & Cook here!

Ingredients:

1 cup sushi rice
1 1/2 cups water
Pop and Cook Crushed Garlic
Pop and Cook Chopped Cilantro
1/2 lb Sushi-grade salmon
Avocado
Cucumber
1/2 cup prepared seaweed salad
1/2 cup Mayonnaise
2 – 4 T Sriracha

Watch the video or follow the directions below!

Directions:

Begin by making your sushi rice. In a small saucepan, combine the one cup of sushi rice {this is a small grain rice}, water, two cubes of Pop & Cook Crushed Garlic and two cubes of Pop & Cook Chopped Cilantro. Pop & Cook is a seriously awesome kitchen hack because it eliminates all that time you spend prepping ingredients like garlic, ginger, onions, and fresh herbs. Just grab them from the freezer, pop in a few cubes, and you’re ready to go! Bring the rice mixture to a boil, reduce it to a simmer, place a lid on top, and cook for about 20 minutes. I recommend checking every few minutes to stir and text the consistency. Nobody likes under-cooked or over-cooked rice.

Remove the rice from the heat and allow it to cook completely, as it would be served in a sushi roll. Meanwhile, prepare your other ingredients. Visit your local fishmonger and ask for sashimi-grade fish. I generally prefer raw tuna, but this was premium salmon, and it looked amazingly fresh. Cube your salmon into even, bite-sized pieces. Cut one avocado in half, remove the pit, and dice it. Slice half a cucumber into crescent shapes. I prefer to live the skin on for added crunch, but you can remove it.

Now your bowl is ready to assemble. Place half the cilantro garlic rice at the bottom of the bowl. Add half the diced salmon, half the diced avocado, half the sliced cucumber, and 1/4 cup of prepared seaweed salad. You can find this near the seafood section in many grocery stores. It takes the place of the seaweed wrapper on the outside of a sushi roll.

The last step is really easy. Combine 1/2 cup of mayonnaise with two to four tablespoons of sriracha {depending upon how spicy you want it}. Drizzle the spicy mayonnaise over your salmon sushi bowl, and it’s ready for you to absolutely devour.

Head to Walmart where you can purchase the exceptionally convenient Pop & Cook products. Visit the freezer section, near the frozen vegetables. I found mine on the top shelf.