Spicy Salmon Roll Sushi Bowl

Serves 4

INGREDIENTS

For the rice:

2 cups white sushi rice, cooked

1-3 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 chile sauce or oil

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

procedure

1. For the sushi rice: In a mixing bowl, mix the cooked rice with rice vinegar and salt. Set aside.

2. 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.

3. For the dressing: In a small jam jar, add the mayonnaise, Sriracha and lemon juice. Shake well to blend and set aside.

4. For the salmon: In a small mixing bowl, add the salmon, ponzu, sesame oil and garlic chile sauce or oil. Gently mix to blend.

5. 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 blog