Spicy Salmon Roll Bowls

Ready in 30 minutes with over 30 grams of protein, these salmon sushi bowls are perfect for a quick, easy, and healthy lunch or dinner.

Ingredients

Salmon:

1 pound salmon fillet, cut into bite-size chunks

1/4 cup soy sauce

1 teaspoon sesame oil

For the Bowls:

1 1/2 cup sushi rice, or other short-grain white rice

2 tablespoons rice vinegar

1 cup cucumber, thinly sliced

1 avocado, peeled and sliced

Sesame seeds, to serve

Green onions, thinly sliced, to serve

Spicy Mayo:

1/4 cup mayonnaise

1 tablespoon sriracha

Instructions

Preheat the oven to 450°F and line the baking sheet with parchment paper.

In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 20 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, drizzle the rice with rice vinegar and toss to combine.

In a medium bowl, combine the soy sauce and sesame oil, and whisk until well combined. Add the salmon cubes to the bowl and toss until evenly coated in the marinade. (Optional: If time permits, you can prep the salmon ahead of time and allow it to sit for 10 minutes or up to 24 hours.)

Transfer the marinated salmon to the baking sheet lined with parchment paper, and then place in the oven to bake for 8-10 minutes or until the salmon is cooked to your liking.

In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust spicy mayo to your liking, adding more sriracha to increase the heat and salt and pepper as desired.

Once the salmon and rice are cooked, assemble the bowls with a base layer of sushi rice and then top with cooked salmon, sliced cucumber, sliced avocado, a drizzle of spicy mayo sauce, and a sprinkle of sesame seeds and green onion.

Any leftovers of the salmon, rice, and sauce can be stored in separate airtight containers in the fridge for 3 to 4 days.