Spicy Salmon Salad Rice Bowls

This is one of my favorite things to make with sockeye salmon. The lean meat lends itself so well to this salad combined with kewpie mayonnaise and sriracha.

Course Main Course

Cuisine Japanese

Keyword 30 minute meal, leftovers, rice bowl, salmon, seafood, spicy mayo

Prep Time 10

Cook Time 20

Servings

Calories 918kcal

Ingredients

For the salmon salad:

½ pound sockeye salmon fillet
Kosher salt, as needed
2 tablespoons vegetable oil, or another neutral oil
2 tablespoons mayonnaise
2 tablespoons sriracha
¼ cup thinly sliced green onions

For serving:

1 cup short-grain sushi rice
1 cup packed wild arugula
1 medium Haas avocado, pitted, peeled & sliced
½ medium English hothouse cucumber, thinly sliced
2 teaspoons soy sauce
1 tablespoon furikake

US Customary - Metric

Instructions

For the salmon salad:

Pat the salmon dry with paper towels, then season with kosher salt.
Heat a large nonstick skillet over medium heat, add the oil and heat though. Add the salmon skin-side down and cook until the skin is crispy and golden brown, about 4 minutes. Carefully flip the fish and continue to cook until just cooked through, about an additional 3 to 4 minutes.
Remove to a bowl and peel the skin off and set it aside for another use or discard. Let the salmon cool completely.
In a medium mixing bowl, combine the salmon, mayonnaise and sriracha. Use a fork to combine until the salmon is shredded and the mixture is combined. Stir in the green onion.
Cover and chill until ready to use. The salmon salad can be made up to two days in advance.

For serving:

Rinse the rice with cool water until the water runs clear. Drain and add the rice with 1 cup of water to a saucepan and bring to a boil over medium-high heat or cook in a rice cooker.
Reduce the heat to medium-low and simmer until all the water is absorbed, about 15 minutes. Turn the heat off and let sit for 10 minutes. Fluff with a fork.
Divide arugula among serving bowls. Top with a scoop of rice and a scoop of the salmon salad. Top with avocado slices, cucumber, a drizzle of soy sauce and furikake.
Serve immediately.

Video

Nutrition