Spicy Salmon Maki Bowl

Spicy Salmon Maki Bowl

This is my all time Fan Fave meal! There are a lot of elements but everyone is well worth it. The cooking time is short, preparation is a little longer and you may need to grab a few ingredients you don’t normally keep on hand. But every ingredient and step makes this dish the GOAT.

serves 4

INGREDIENTS

SPICY MAYO

• 2 tablespoons avocado oil mayo

• 2 tablespoons plain, unsweetened cashew yogurt

• 2 tablespoons sriracha

FOR THE SALMON:

• 1 pound skinless wild caught salmon, cut into 1 to 1-1/2 inch pieces

• 1/4 cup coconut aminos

• 1/4 cup rice or apple cider vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon sriracha

• 2 to 3 green onions, light green/white parts

FOR THE CABBAGE SLAW

• 1 bag coleslaw mix

• reserved dark green parts from 2 green onions

• 2 tablespoons coconut aminos

• 2 tablespoons rice or apple cider vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon grated fresh ginger

• 1 teaspoon grated fresh garlic

FOR THE CRUNCHY PANKO TOPPING:

• 1 teaspoon toasted sesame oil

• 1/2 cup GF panko breadcrumbs

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

FOR BUILDING THE BOWL

• 2 cups cooked brown rice

• 1 small avocado, quartered and sliced

• 2 mini cucumbers, sliced

• 1/2 to 3/4 sheet nori, crushed (or cut with scissors- it’s hard to cut with a knife)

• 2 teaspoons toasted and/or black sesame seeds, divided amongst bowls

INSTRUCTIONS

MAKE THE SPICY MAYO:

1. In a bowl, combine mayo and yogurt with sriracha adding more sriracha for more spice if preferred. Cover and keep refrigerated until ready to use.

MAKE THE SALMON:

1. Prepare the marinade by combining; coconut aminos, rice vinegar, oil, sriracha and the light/white parts of the green onions. Place salmon in a bowl or resealable bag and pour marinade over top. Squeeze out as much air as possible and refrigerate for 30 to 40 minutes.

2. While the salmon is marinating I prepare the rice (following the package directions, or like me, use a rice cooker), the slaw and crunchy topping.

3. Once marinated (and the rest of the prep is done for the rice, slaw and crunchy topping) remove the salmon and preheat your oven to 400°. Line a rimmed sheet pan with foil, spray with olive oil and remove and arrange the salmon pieces. Discard the marinade.

4. Once the oven is preheated, slip the salmon into the oven and cook for 6 to 8 minutes. Then (using oven mitts) remove and move the oven rack to the highest position. Turn on the broiler and broil until crispy, about 1 minute or so.

MAKE THE CABBAGE SLAW:

1. Make the dressing by combining the tamari, rice vinegar, toasted sesame oil, ginger and garlic. In a large bowl add the cabbage and green onion. Pour in the dressing and toss well to combine.

TO MAKE THE CRUNCHY TOPPING:

1. Add toasted sesame oil, panko, garlic and onion powder to a small non-stick skillet. Heat over medium-low toasting the panko until golden. Remove off of the heat and set aside.

BUILD YOUR MAKI BOWL:

1. Divide rice among bowls (about 1/2 cup each) and top with cabbage slaw, salmon, avocado and cucumbers. Sprinkle with crush nori, toasted sesame seeds and the crunchy panko topping. Lastly drizzle with the spicy mayo.
   

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.