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Spicy Poached Salmon Sushi Bowls with Spicy Mayo

Poached Surrender Salmon with spicy mayo, sliced cucumber, cabbage, 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 of rice cooked and finished with rice vinegar and sugar to give it that infamous tangy/sweet flavor. This is a great lunch alternative or a light yet fun and flavorful dinner for a post-gym weeknight.

What you need

Medium pot

Medium pot with lid

Cooking Instructions

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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.

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Step 2: COOK RICE

Place sushi rice, 1ΒΌ 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).

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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.

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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.

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Step 5: MAKE SPICY MAYO

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

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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.