Spicy Salmon Roll Bowls Recipes

SPICY SALMON ROLL BOWLS

Spicy Salmon Roll Bowls image

These spicy salmon roll bowls are easy to make and loaded with flavor. Lightly seasoned and topped with a spicy creamy sauce, you're going to fall in love with this recipe.

Provided by Sarah Thomas-Drawbaugh

Time 30m

Number Of Ingredients 21

Ingredients

1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika
12 ounces salmon (deboned, cubed and seasoned)
2 tablespoons olive oil
¼ cup white rice uncooked (makes 1 cup cooked )
¼ cup cucumber (sliced thin )
½ avocado (sliced thin )
¼ cup green onions (chopped small)
1 tablespoon jalapeno (sliced thin )
2 tablespoons cilantro (remove stems and chop )
2 teaspoons furikake (split between the bowls -option to use sesame seeds)
1 large lime (quartered )
¼ cup mayonnaise
1 tablespoon sriracha
1 tablespoon soy sauce (low sodium)
2 teaspoons maple syrup

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.

Nutrition Facts : ServingSize 1 serving, Calories 650 kcal, Carbohydrate 36 g, Protein 39 g, Fat 40 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1234 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 31 g

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