Spicy Salmon Maki Bowl

simplyscratch.com

Tanya

Seafood

subheading: FOR THE SPICY MAYO:

2 tablespoons Japanese mayo

2 tablespoons sriracha

subheading: FOR THE SALMON:

1 pound skinless wild caught salmon, cut into 1 to 1-½ inch pieces

¼ cup coconut aminos

¼ cup rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon sriracha

2 to 3 green onions, light green/white parts

subheading: FOR THE CABBAGE SLAW:

4 cups shredded cabbage

reserved dark green parts from 2 green onions

2 tablespoons tamari, or low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

1 teaspoon grated fresh garlic

subheading: FOR THE CRUNCHY PANKO TOPPING:

1 teaspoon toasted sesame oil

½ cup panko breadcrumbs

¼ teaspoon garlic powder

¼ teaspoon onion powder

subheading: FOR BUILDING THE BOWL:

2 cups cooked sushi rice

1 small avocado, quartered and sliced

2 mini cucumbers, sliced

½ to ¾ sheet nori, crushed

2 teaspoons total toasted and/or black sesame seeds

subheading: EQUIPMENT:

Aroma Housewares ARC-914SBD 2 to 8-Cups (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer, Stainless Steel

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