Name: Spicy Salmon Roll Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 teaspoon dried oregano; ½ teaspoon garlic powder; ¼-½ teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon cracked black pepper; ¼ teaspoon cayenne pepper; ¼ teaspoon paprika; 12 ounces salmon (deboned, skin removed, cubed and seasoned); 2 tablespoons avocado oil (for sautéing the salmon); ¼ cup mayonnaise; 1 tablespoon sriracha; 1.5 teaspoons low sodium soy sauce; 1-2 teaspoons maple syrup; ¼ cup white rice uncooked (makes 1 cup cooked, split between bowls); ¼ cup English cucumber (sliced thin, divided between bowls); ½ avocado (peeled, pitted, sliced thin); 2 tablespoons green onions (chopped small); 1 tablespoon jalapeno (sliced thin); 2 tablespoons cilantro (stems removed, roughly chopped); 1-2 teaspoons furikake (split between bowls; optional substitute: sesame seeds); 1 large lime (quartered)

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Introduction

Spicy Salmon Roll Bowls offer a fresh, vibrant take on sushi flavors in an easy, customizable bowl format. With tender salmon, zesty spices, and creamy avocado, this dish is perfect for a quick lunch or light dinner.

The dish is served in a deep white bowl placed on a white marbled surface. The base layer consists of white rice mixed with chopped green onions on the left side. On the right side, there are thin slices of cucumber topped with a light orange creamy sauce and small pieces of dark green seaweed. The middle layer has several pieces of grilled salmon with a dark golden-brown crust, coated partially with the same orange sauce, sprinkled with white sesame seeds and chopped herbs. Fresh green cilantro leaves are spread around the bowl, with a lime wedge placed near the cucumber slices. A pair of white chopsticks rests on the left edge of the bowl. In the background, there are two out-of-focus white bowls, one with a dark liquid and one with a light orange sauce, and half an avocado is placed on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon dried oregano
½ teaspoon garlic powder
¼-½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon cracked black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
12 ounces salmon (debone, remove skin, cube and season)
2 tablespoons avocado oil (for sautéing the salmon)
¼ cup mayonnaise
1 tablespoon sriracha
1.5 teaspoons soy sauce (low sodium)
1-2 teaspoons maple syrup
¼ cup white rice uncooked (makes 1 cup cooked, split between bowls)
¼ cup English cucumber (sliced thin, divided between the bowls)
½ avocado (peeled, pitted and sliced thin)
2 tablespoons green onions (chopped small)
1 tablespoon jalapeno (sliced thin)
2 tablespoons cilantro (remove stems and roughly chop)
1-2 teaspoons furikake (split between the bowls – option to use sesame seeds)
1 large lime (quartered)

Instructions

Step 1: In a small bowl, whisk together mayonnaise, sriracha, low sodium soy sauce, and maple syrup until smooth. Cover and refrigerate until ready to use.
Step 2: Cook the rice according to package instructions. Prepare the cucumber, avocado, green onions, jalapeno, and cilantro so they are ready for assembling the bowls.
Step 3: In another small bowl, mix dried oregano, garlic powder, onion powder, salt, black pepper, cayenne pepper, and paprika to create the spice blend.
Step 4: Cube the salmon into bite-sized pieces and pat dry with paper towels to remove excess moisture. Toss the salmon cubes in the spice blend to coat evenly.
Step 5: Heat avocado oil in a nonstick skillet over medium-high heat. Once hot, add the salmon cubes and sauté for 3-4 minutes, turning frequently, until cooked through and slightly crispy on all sides.
Step 6: Divide the cooked rice between two bowls. Top with the spicy salmon, sliced cucumber, avocado, green onions, jalapeno, and cilantro.
Step 7: Sprinkle furikake or sesame seeds over the bowls, drizzle with the spicy sauce, and serve with lime wedges on the side.

Tips & Variations

Use brown rice or cauliflower rice for a healthier twist.
Swap the salmon for cooked shrimp or tofu for different protein options.
Add pickled ginger or shredded carrots for extra crunch and flavor.
Adjust the cayenne and sriracha amounts to control the spice level to your liking.
If you prefer a milder sauce, substitute mayo with Greek yogurt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the salmon gently in a skillet or microwave, and serve over freshly cooked rice or cold leftovers. Avoid reheating avocado or fresh vegetables; add them fresh when serving.

How to Serve

A black bowl filled with a layer of white rice at the bottom, topped with grilled golden-brown chicken pieces in the center, slices of light green avocado on the top right, and thin cucumber rounds speckled with creamy pink sauce on the bottom left. Bright green sliced jalapeño peppers sit beside the avocado, while fresh cilantro leaves are scattered on top and around the bowl. A small wedge of lime rests near the cucumber slices. Silver chopsticks lie across the edge of the bowl. The bowl is placed on a white marbled surface with a small blue bowl of dark soy sauce and a spoon in a small white bowl with creamy pink sauce nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Thaw it completely and pat dry before seasoning to ensure a good sear.

Is this recipe gluten-free?

To make this dish gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.