Poached Salmon Sushi Bowls with Spicy Mayo

Poached Surrender Salmon with spicy mayo, sliced cucumber, cabbage, and green onions over tangy classic sushi-style rice.

Difficulty: Easy

Time: 35-40 min

This dish is Gluten-Free

Calories: 530 Fat: 9g Carbs: 44g Protein: 24g

It’s like a giant bowl of the inside of a sushi roll, you’re welcome. The sushi rice used for rolls is a short grain rice cooked and finished with rice vinegar and sugar to give it that famous tangy/sweet flavor. This is a great lunch alternative or a light, yet fun and flavorful dinner on a post-gym weeknight.

Ingredients

Sushi rice

Sriracha

Sesame seeds

Rice vinegar blend

Cucumber

Green Onions

Red cabbage

Surrender salmon fillets

Kewpie

Simmer To stew gently below or just at boiling point.

Bias slice Cutting or slicing on a diagonal angle

Poach To cook in simmering liquid.

Medium pot

Medium pot with lid

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a simmer in a medium pot. Wash and dry all produce. Remove root ends from green onions and discard; then, bias slice. Remove top and bottom from cucumber and thinly slice. Thinly slice red cabbage avoiding the hard inner core; discard core. Remove salmon from package; rinse and pat dry.

Step 2: COOK RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork, then add rice vinegar blend and fluff more to incorporate. While sushi rice is cooking, begin poaching salmon (Step #3).

Step 3: POACH SALMON

Season salmon with a pinch of salt and pepper. Gently add salmon fillets to simmering water and poach 3-4 min until pink. Remove gently and set on a plate or cutting board.

Step 4: PULL SALMON

Gently pull salmon flesh from skin using both hands and break into flakes. Set salmon flesh in a bowl and discard skin.

Step 5: MAKE SPICY MAYO

Mix kewpie, sriracha and a pinch of salt and pepper in a small bowl. Place half spicy mayo on pulled salmon and toss to incorporate.

Step 6: PLATE YOUR DISH

Divide sushi rice between two bowls. Top with spicy salmon, cucumber, red cabbage and green onions. Drizzle remaining spicy mayo and garnish with sesame seeds.