Spicy Salmon Sushi Bowls
Air-fried salmon and seasoned sushi rice form the foundation of these vibrant bowls. They are accented with crisp cucumbers, creamy avocado, and a bold, house-made spicy mayo.
Ingrédients
- 1 cup uncooked short-grain sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp fine sea salt
- 1 pound fresh salmon filets
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp garlic powder
- 1/3 cup mayonnaise
- 1-2 tbsp sriracha
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 2 Persian cucumbers · halved and chopped
- 2 green onions · thinly sliced
- 1-2 tsp soy sauce
- 1 avocado · sliced
- Furikake seasoning
- Chili crisp, pickled ginger · optional
Préparation
- 1
Rinse the rice under cold water until clear. Combine with water in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 10 minutes.
- 2
Whisk together the rice vinegar, sugar, and salt until dissolved, then gently fold into the warm rice. Set aside to cool slightly.
- 3
Cut the salmon into 1-inch cubes and toss in a bowl with soy sauce, sesame oil, garlic powder, and black pepper.
- 4
Arrange the salmon in a single layer in the air fryer. Cook at 200°C for 6–8 minutes, shaking halfway through, until crisp on the edges.
- 5
Whisk the mayo, sriracha, soy sauce, rice vinegar, and sugar in a small bowl until smooth.
- 6
Toss the cucumbers and green onions in a separate bowl with soy sauce.
- 7
Divide the rice into bowls, then top with the warm salmon, cucumber mixture, and sliced avocado.
- 8
Drizzle with the spicy mayo, sprinkle with furikake, and add optional toppings like chili crisp or pickled ginger before serving.