lunch · japanese
Spicy Salmon Sushi Bowls
Spicy-roll flavor, crispy-edged salmon, no rolling. 45g protein.
Everything you order the spicy salmon roll for, without the bamboo mat: seasoned sushi rice, roasted salmon bites tossed in creamy sriracha sauce, cool cucumber, avocado, edamame and crisp nori. The spicy mayo is mostly Greek yogurt with one spoonful of real mayo for richness, so you can be generous with the drizzle. Roasting the salmon in cubes gets you caramelized edges on every bite in under 10 minutes.
7.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Sushi rice
- ⅔ cup sushi rice, rinsed until the water runs clear135 g sushi rice, rinsed until the water runs clear
- ¾ cup water175 ml water
- 1½ tbsp unseasoned rice vinegar22 ml unseasoned rice vinegar
- 1 tsp granulated sugar1 tsp granulated sugar
- ¼ tsp kosher salt¼ tsp kosher salt
Spicy salmon
- 1½ lb skinless salmon fillet, cut into 1-inch cubes680 g skinless salmon fillet, cut into 1-inch cubes
- 1 tbsp low-sodium soy sauce1 tbsp low-sodium soy sauce
- 1 tsp sriracha1 tsp sriracha
- ½ tsp garlic powder½ tsp garlic powder
- ½ tsp kosher salt½ tsp kosher salt
Spicy mayo
- ⅓ cup nonfat plain Greek yogurt75 g nonfat plain Greek yogurt
- 1 tbsp light mayonnaise1 tbsp light mayonnaise
- 2 tbsp sriracha30 ml sriracha
- 1 tsp fresh lime juice1 tsp fresh lime juice
Bowls
- 1½ cups shelled edamame, thawed175 g shelled edamame, thawed
- ½ English cucumber, thinly sliced½ English cucumber, thinly sliced
- 1 medium ripe avocado, thinly sliced1 medium ripe avocado, thinly sliced
- 2 nori sheets, cut into thin strips with scissors2 nori sheets, cut into thin strips with scissors
- 2 green onions, thinly sliced2 green onions, thinly sliced
- 2 tsp toasted sesame seeds2 tsp toasted sesame seeds
Method
- Heat the oven to 425°F (220°C). Combine the rinsed rice and water in the saucepan, bring to a boil, then cover and cook on the lowest heat…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Rice and salmon keep 3 days in the fridge; slice the avocado and add the nori fresh. Sprinkle the rice with a teaspoon of water and microwave covered 60 to 90 seconds so it softens again; the salmon is great cold.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
