Name: Spicy Salmon Maki Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 tablespoons Japanese mayo; 2 tablespoons sriracha; 1 pound skinless wild-caught salmon (cut into 1 to 1-1/2 inch pieces); 1/4 cup coconut aminos; 1/4 cup rice vinegar; 1 tablespoon toasted sesame oil; 2 to 3 green onions (light green/white parts); 4 cups shredded cabbage; Reserved dark green parts from 2 green onions; 2 tablespoons tamari (or low-sodium soy sauce); 1 teaspoon grated fresh ginger; 1 teaspoon grated fresh garlic; 1/2 cup panko breadcrumbs; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 cups cooked sushi rice; 1 small avocado (quartered and sliced); 2 mini cucumbers (sliced); 1/2 to 3/4 sheet nori (crushed); 2 teaspoons toasted and/or black sesame seeds

Description

A vibrant and flavorful dish that combines tender salmon, fresh veggies, and a spicy mayo—it’s sushi made easy in a bowl!

Ingredients

Scale

2 tablespoons Japanese mayo
2 tablespoons sriracha
1 pound skinless wild-caught salmon (cut into 1 to 1–1/2 inch pieces)
1/4 cup coconut aminos
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 to 3 green onions (light green/white parts)
4 cups shredded cabbage
Reserved dark green parts from 2 green onions
2 tablespoons tamari (or low-sodium soy sauce)
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1/2 cup panko breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups cooked sushi rice
1 small avocado (quartered and sliced)
2 mini cucumbers (sliced)
1/2 to 3/4 sheet nori (crushed)
2 teaspoons toasted and/or black sesame seeds

Instructions

Make the Spicy Mayo: In a small bowl, mix together the Japanese mayo and 2 tablespoons of sriracha. Set it aside for later.
Prepare the Salmon: In another bowl, toss the salmon pieces with coconut aminos, rice vinegar, and 1 tablespoon of toasted sesame oil. Ensure every piece is coated evenly.
Create the Cabbage Slaw: Add chopped green onions to the shredded cabbage and drizzle on tamari, rice vinegar, toasted sesame oil, grated ginger, and grated garlic. Toss well.
Make the Crunchy Topping: In a shallow bowl, combine panko breadcrumbs, garlic powder, onion powder, and toasted sesame oil. Toast in a skillet over medium heat until golden.
Build Your Maki Bowl: Place 1 cup of cooked sushi rice in each bowl, top with cabbage slaw, salmon pieces, spicy mayo, avocado slices, cucumber rounds, crushed nori, and sesame seeds. Serve immediately.

Notes

For best flavor, use fresh ingredients. Adjust spice level to your preference. Leftovers can be stored separately for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Bowl Assembly
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg

Keywords: Spicy Salmon, Maki Bowl, Sushi, Quick Dinner, Easy Recipe