Spicy Salmon Roll Bowls Recipes

SPICY SALMON ROLL RECIPE

Steps:

• Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. You can also cook it in a regular saucepan on the stovetop (see recipe notes*).
• Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
• Cut the salmon into 1/2-inch thick strips.
• In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
• Mix salmon strips with spicy mayo in a medium bowl.
• Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
• Fold the nori sheets in half and split them by hands or using a pair of scissors.
• Then place half of the nori sheet on top of the bamboo.
• Take about 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water** to prevent sticking.) Then sprinkle with white sesame*** evenly on top.
• Flip the rice covered nori sheet so that rice is facing down.
• Place salmon strips over the bottom third of the sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
• Once the roll is complete, move the roll to the cutting board and use a sharp knife to cut it into two halves. Cut off the edges on each side, and then cut each half into 4 pieces to make 8 pieces from each roll.
• Add small amount of spicy mayo on top of each sushi and garnish with chopped green onions.

SPICY SALMON ROLL

Steps:

• For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
• For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.

SPICY SALMON ROLL BOWLS

Steps:

• Combine the blackening spice in a small bowl. Set aside.
• Remove salmon skin and pin bones.
• Cube salmon into bite-sized pieces.
• Pat the salmon dry with a paper towel and toss with the blackening spice until its well coated.
• Add two tablespoons olive oil to a pan over medium-high heat.
• Once hot, add the seasoned salmon cubes to the pan.
• Cook for 3-4 minutes turning frequently to prevent burning.
• Once cooked to your liking, set the salmon aside.
• Cook the rice according to the package.
• In a small bowl, combine the mayonnaise, sriracha, soy sauce, and maple syrup. Whisk until well combined, no lumps.
• Next, you'll chop any remaining vegetables and herbs.

SPICY SALMON AND VEGETABLE BOWL

Steps:

• Preheat the broiler to low heat.
• Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
• Add the cut up salmon to the bowl and mix until coated.
• Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
• Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
• Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
• Optional Servings: Serve with a hard boiled egg or a fried egg.