Spicy Salmon Maki Bowl

Ingredients

• Sushi Rice

  Haru Haru

  2 cup or 336g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Onions

  Young green, tops only

  2 stalk or 24g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Hot Chili Sauce

  Sriracha - Walmart

  1 ½ oz or 43g

• Japanese Style Mayonnaise

  Kewpie

  2 tbsp or 30g

• Organic Coconut Aminos

  Trader Joe's

  4 tbsp. or 400g

• Natural Rice Vinegar

  Trader Joe's

  6 tbsp or 90g

• Organic Toasted Sesame Oil

  Trader Joe's

  2 tbsp. or 200g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

• Panko Breadcrumbs

  Trader Joe's

  ½ cup or 34g

• Garlic Powder

  McCormick

  ¼ tsp or 0.8g

• Onion Powder

  McCormick

  ¼ tsp or 0.6g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  2 sheets or 3g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

Directions

1. In a bowl, combine Japanese mayo with sriracha. Cover and keep refrigerated until ready to use.
2. Prepare the marinade by combining; coconut aminos, rice vinegar, oil, sriracha, and the light/white parts of the green onions. Place salmon in a bowl or resealable bag and pour marinade over the top. Squeeze out as much air as possible and refrigerate for 30 to 40 minutes.
3. Prepare rice according to package instructions
4. Make the dressing by combining the tamari, rice vinegar, toasted sesame oil, ginger, and garlic. In a large bowl add the cabbage and green onion. Pour in the dressing and toss well to combine.
5. Add toasted sesame oil, panko, garlic, and onion powder to a small non-stick skillet. Heat over medium-low toasting the panko until golden. Move off the heat and set aside.
6. Once marinated (and the rest of the prep is done for the rice, slaw, and crunchy topping) remove the salmon and preheat your oven to 400°. Line a rimmed sheet pan with foil, spray with olive oil and remove and arrange the salmon pieces. Discard the marinade.
7. Once the oven is preheated, slip the salmon into the oven and cook for 6 to 8 minutes. Then (using oven mitts) remove and move the oven rack to the highest position. Turn on the broiler and broil until crispy, about 1 minute or so.
8. Divide rice among bowls (about 1/2 cup each) and top with cabbage slaw, salmon, avocado, and cucumbers. Sprinkle with crush nori, toasted sesame seeds, and the crunchy panko topping. Lastly, drizzle with the spicy mayo.

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