Spicy Salmon Sushi Bowls

• US1 cup uncooked short-grain sushi rice
• W1 1/4 cups water
• RV2 tbsp rice vinegar
• S1 tbsp sugar
• FS1/2 tsp fine sea salt
• FS1 pound fresh salmon filets
• SS1 tbsp soy sauce
• TS1 tsp toasted sesame oil
• GP1/2 tsp garlic powder
• M1/3 cup mayonnaise
• S1-2 tbsp sriracha
• SS1 tsp soy sauce
• RV1 tsp rice vinegar
• S1/2 tsp sugar
• PC2 Persian cucumbers · halved and chopped
• GO2 green onions · thinly sliced
• SS1-2 tsp soy sauce
• A1 avocado · sliced
• FSFurikake seasoning
• CCChili crisp, pickled ginger · optional

Préparation

1. 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. 2

   Whisk together the rice vinegar, sugar, and salt until dissolved, then gently fold into the warm rice. Set aside to cool slightly.

3. 3

   Cut the salmon into 1-inch cubes and toss in a bowl with soy sauce, sesame oil, garlic powder, and black pepper.

4. 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. 5

   Whisk the mayo, sriracha, soy sauce, rice vinegar, and sugar in a small bowl until smooth.

6. 6

   Toss the cucumbers and green onions in a separate bowl with soy sauce.

7. 7

   Divide the rice into bowls, then top with the warm salmon, cucumber mixture, and sliced avocado.

8. 8

   Drizzle with the spicy mayo, sprinkle with furikake, and add optional toppings like chili crisp or pickled ginger before serving.