Name: Spicy Salmon Rice Bowls
Prep time: 5 min
Total time: 5 min
Yield: 2 serving(s)
Ingredients: 4 tsp (20 ml) rice vinegar; 1 tbsp (15 ml) mayonnaise; 2 tsp (10 ml) toasted sesame oil; 2 tsp (10 ml) low-sodium soy sauce; 1 tsp brown sugar; 1 tsp (5 ml) sriracha sauce, plus more for serving; 6 oz (170 g) cooked salmon or trout, cooled; 2 cups (300 g) cooked Calrose rice (sushi rice) (see note); 2 nori sheets, each cut into 8 rectangles; 1 avocado, ripe but firm, sliced

Note from Ricardo

To obtain 2 cups (300 g) cooked Calrose rice, in a pot, bring 1 cup (215 g) raw rice (already well-rinsed until the water runs clear, and drained), 1 cup (250 ml) water and ¼ tsp salt to a boil. Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed. Remove from the heat and let rest, covered, for 5 minutes. You can also use a rice cooker, following the manufacturer’s instructions.

Spicy Salmon Rice Bowls

Categories

Ingredients

Salmon

Bowls

Preparation

Salmon

Bowls

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO 10-cup Digital Rice Cooker