Salmon Maki Bowl

Ingredients

• Japanese Mayonnaise

  Kewpie

  30g

• Hot Chili Sauce

  Sriracha - Walmart

  2 oz or 57g

• Pink salmon

  Fish, raw

  454g

• Low Sodium Soy Sauce

  Trader Joe's

  6 oz or 170g

• Asian Classics Rice Vinegar

  Wegmans

  6 oz or 170g

• Sesame Oil

  Unknown

  1 ½ tbsp or 150g

• Green Onion

  Wegmans

  30g

• Cabbage

  Savoy, raw

  4 cup, shredded or 280g

• Ginger Root

  Freshdirect

  1 tsp raw or 2g

• Garlic

  Raw

  1 tsp or 3g

• PANKO

  Japanese-style Bread Crumbs - President's Choice

  ½ cup or 30g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  2 sheets or 3g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. FOR THE SPICY MAYO: 2 tablespoons Japanese mayo 2 tablespoons sriracha FOR THE SALMON: 1 pound skinless wild caught salmon, cut into 1 to 1-1/2 inch pieces 1/4 cup coconut aminos 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon sriracha 2 to 3 green onions, light green/white parts FOR THE CABBAGE SLAW: 4 cups shredded cabbage reserved dark green parts from 2 green onions 2 tablespoons tamari, or low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon grated fresh ginger 1 teaspoon grated fresh garlic FOR THE CRUNCHY PANKO TOPPING: 1 teaspoon toasted sesame oil 1/2 cup panko breadcrumbs 1/4 teaspoon garlic powder 1/4 teaspoon onion powder FOR BUILDING THE BOWL: 2 cups cooked sushi rice 1 small avocado, quartered and sliced 2 mini cucumbers, sliced 1/2 to 3/4 sheet nori, crushed 2 teaspoons total toasted and/or black sesame seeds

Similar Foods

• Salmon Bowl
• Salmon Teriyaki Bowl
• Salmon-Avocado Poke Bowl
• Salmon Bowl with Mango Salsa and Black Bean Rice