A spicy and delicious meal that is easier to make than you would think.
2 Fresh Sushi Grade Skinless Salmon Filets (one per serving)
1 Cups Sushi Rice (1/2 cup per serving)
2 Scallion Stalks
1 Sheet Nori Seaweed
2 Whole Carrots
5-6 Cocktail Cucumbers
3/4 Cup Vegenaise or Mayo
2 TBSP Sriracha
1/2 Lemon- Juiced
Salt and Pepper to taste
Mix Vegenaise, Sriracha, Lemon Juice and Salt and Pepper to taste together in a bowl. Cut the Salmon into 1/2 inch cubes and add to Spicy Mayo mixture. Set aside.
Peel the skin of the carrot and slice the rest thinly using the peeler. Slice the Cucumbers, Avocado, Scallions and Nori thinly and set aside.
Starting with the Sushi Rice assemble the bowls with the vegetables and seaweed first topped with the Salmon in the Spicy Mayo. Add Scallions to garnish.
It is recommended that you use fish that has been frozen for at least 3 days if you don't have access to fresh caught. We use fresh fish from the seafood counter at our local grocery store although you can google how to get sushi grade Salmon and there are guides on the internet.
In the Asian foods section at most grocery stores or on Amazon, you can find rice toppings which taste delicious added to this bowl. The one we used is called Nori Komi Furikake Rice Seasoning and has sesame seeds and more Nori.
The Spicy Mayo made in this recipe is delicious with many other recipes. I would highly recommend trying it with fries or Buddha Bowls.