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 Digital Rice Cooker