Name: Crunchy Salmon Roll in a Bowl: A Delicious Twist for Home Chefs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 1 pound fresh salmon, diced; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon wasabi; 1 avocado, sliced; 1 cucumber, julienned; 1/4 cup crunchy tempura flakes

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Introduction

The Crunchy Salmon Roll in a Bowl offers all the flavors of a sushi roll without the hassle of rolling. This easy and fresh dish combines tender salmon, creamy avocado, and crispy tempura flakes for a delightful texture contrast perfect for a quick lunch or dinner.

A bowl filled with white rice as the base layer, topped with light green lettuce and dark green cucumber slices forming the second layer around the edge. The third layer consists of soft, pink cubes of raw salmon neatly placed on top, scattered with bright orange fish roe. Green chopped scallions, cilantro leaves, and crunchy tan bits sprinkled over add texture and color contrast. A creamy, light green avocado mix spread partially on one side, dotted with sesame seeds and tiny black seeds throughout, completes the dish. The bowl sits on a gray cloth on a white marbled surface with wooden chopsticks beside it, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
1 pound fresh salmon, diced
1 avocado, sliced
1 cucumber, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon wasabi
1/4 cup crunchy tempura flakes

Instructions

Step 1: Cook sushi rice according to the package instructions. Once cooked, allow it to cool to room temperature.
Step 2: In a bowl, mix the diced salmon with soy sauce, sesame oil, rice vinegar, and wasabi until well combined.
Step 3: Place the cooled sushi rice as a base in your serving bowl.
Step 4: Spoon the marinated salmon mixture evenly over the rice.
Step 5: Arrange avocado slices and julienned cucumber on top, then sprinkle with crunchy tempura flakes.
Step 6: Serve immediately to enjoy the contrast of textures and fresh flavors.

Tips & Variations

Use sashimi-grade salmon to ensure the freshest and safest raw fish experience.
Substitute wasabi with a small amount of freshly grated ginger for a different spicy kick.
For extra color and flavor, add pickled ginger or a sprinkle of toasted sesame seeds.
If you prefer a vegetarian option, replace salmon with marinated tofu or sliced mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture and flavor, it is recommended to eat the salmon bowl fresh, as the tempura flakes may become soggy. Reheat the rice separately if desired, but avoid reheating the salmon.

How to Serve

A white plate filled with a base layer of white rice mixed with chopped green herbs. On top, there are pieces of fresh light pink salmon sashimi placed around the edges. The center has dark green shredded seaweed topped with toasted white sesame seeds. There are six orange, crispy fried sushi rolls with white filling placed in a ring around the seaweed. Bright green edamame beans and chopped green onions are scattered on top. On one side, there are three curved slices of green avocado. Light brown sauce is drizzled around the plate edges over the white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked salmon instead of raw?

Yes, you can substitute cooked salmon if you prefer. Simply cook the salmon, let it cool, then mix it with the sauce as directed. The texture will be different, but the dish will still be delicious.

What can I use if I don’t have tempura flakes?

If tempura flakes are unavailable, crushed crispy fried onions or toasted panko breadcrumbs can add a similar crunchy texture.