Salmon Sushi Bowls

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SALMON SUSHI BOWLS

These Salmon Sushi Bowls have all of the flavors you love about a sushi roll all piled up into a bowl and drizzled with spicy mayo and eel sauce! This easy salmon bowl is loaded with flavor!

INGREDIENTS

Salmon Sushi Bowls

• 1 tbsp olive oil
• 2 (6 oz.) salmon filets
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp chili powder
• 1 large cucumber, cut in half then sliced
• 1 avocado
• 2 tbsp eel sauce, plus more for drizzling if desired

Pickled Carrots

• 1 large carrot, julienned
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/4 tsp salt

Sushi Rice

• 1 cup uncooked white rice
• 1 tsp toasted sesame seeds

Spicy Mayo

• 1/4 cup mayonaise
• 1 tbsp Sriracha
• 1/2 tsp sesame oil

INSTRUCTIONS

1. Pickled Carrots
2. In a medium bowl whisk together rice vinegar, sugar, and salt. Add in carrots and allow them to soak for 15 minutes (or while you are preparing the rest of the dish).
3. After 15 minutes strain out carrots and reserve liquid for seasoning the rice. Set aside.

Sushi Rice

1. Rinse the rice under lukewarm water until the water runs clear. Add rice to a saucepan and cook according to package instructions.
2. After rice is cooked spread onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.

Spicy Mayo

1. Whisk together mayo, Sriracha and toasted sesame oil in a small bowl and set aside.

Salmon

1. Preheat oven to 400 degrees.
2. Season salmon with salt, pepper, and chili powder.
3. Heat oil in a large oven safe skillet over high heat.
4. Sear salmon on both sides until golden brown and caramelized on the outside 1-2 minutes. Remove from the heat.
5. Brush each piece of salmon with eel sauce and bake for 7 minutes or until the salmon is fully cooked (140 degrees).

Assemble

1. To assemble start by diving the rice between two bowls.
2. Top with pickled carrots, sliced cucumbers and avocado.
3. Top with salmon and drizzle with spicy mayo and a drizzle of eel sauce, if desired. Serve immediately and enjoy!

This article and recipe adapted from this SITE

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