Menlo Park’s Andrea Potischman, the classically-trained chef and food blogger behind Simmer + Sauce, calls this her go-to healthful meal on hot summer nights. The recipe includes quick pickled cucumbers, short-grain sushi rice (though any leftover rice works) and a spicy dressing.
Be sure to ask your fish monger or butcher for sushi-grade salmon, the highest grade fresh fish available, and tell him or her you plan to eat it raw. Don’t like uncooked fish? Chilled tofu works great, too.
Spicy Salmon Roll Sushi Bowl
Serves 4
INGREDIENTS
For the rice:
2 cups white sushi rice, cooked
1 to 3 tablespoons rice vinegar
1 teaspoon salt
For the pickled cucumbers:
4 Persian cucumbers, thinly sliced
½ cup rice wine vinegar
½ cup cold water
4 tablespoons honey
1 teaspoon salt
For the dressing:
¼ cup mayonnaise
2 teaspoons sriracha
1 tablespoon freshly squeezed lemon juice
For the salmon:
1 pound fresh boneless, skinless King salmon, cut into small cubes
¼ cup ponzu sauce
2 teaspoons sesame oil
1 teaspoon garlic chili sauce
Garnish:
1 avocado, peeled, pitted and thinly sliced
1 small daikon radish, grated
1/3 cup pickled ginger
2 tablespoons black sesame seeds, lightly toasted, if desired
DIRECTIONS
For the sushi rice: In a mixing bowl, mix the cooked rice with rice vinegar and salt. Set aside.
For the pickled cucumbers: In a small mixing bowl, add the cucumbers, rice wine vinegar, water, honey and salt. Stir to coat and let sit for 10 minutes.
For the dressing: In a small jam jar, add the mayonnaise, sriracha and lemon juice. Shake well to blend and set aside.
For the salmon: In a small mixing bowl, add the salmon, ponzu, sesame oil and garlic chili oil. Gently mix to blend.
To assemble, divide the rice among four serving bowls. Top with pickled cucumbers, salmon, avocado, daikon and ginger. Drizzle with the dressing and garnish with sesame seeds. Serve immediately.
— Andrea Potischman, Simmer + Sauce
