Broiled salmon, quick-pickled cucumbers, avocado and spicy mayonnaise make Spicy Salmon Rice Bowls an easy, deeply satisfying dinner.
A recent reorganization of the spice rack produced the usual collection of casualties: seasonings whose identities had faded along with their labels, jars purchased for recipes neither of us could remember and several spices whose expiration dates suggested they had survived more than one presidential administration.
Then I found the shichimi togarashi. It was good to go until 2030!
Shichimi togarashi is a Japanese seven-spice blend traditionally made with red chile pepper, sansho pepper, dried citrus peel, sesame seeds, ginger, hemp seeds and nori. The ingredients vary, but the result is generally spicy, citrusy and deeply aromatic. And if there’s no Asian Grocery store near you, you can order it right here:
Just days after discovering the jar, I came across Bon Appétit’s recipe for Spicy Salmon Roll Bowls—and there it was on the ingredient list: shichimi togarashi!
Just in case you’re fresh out of shichimi togarashi, Bon Appétit allows the substitution of another slightly obscure Japanese seasoning, furikake, or simply toasted sesame seeds.
The recipe comes from Kendra Vaculin at Bon Appétit, and it is essentially a spicy salmon roll transformed into a substantial rice bowl. Cubes of salmon are coated with mayonnaise and broiled until browned, then served with sushi rice, quick-pickled cucumbers, avocado and chile-crisp mayonnaise.
The broiler may give the salmon more color than you expect, but the mayonnaise protects it and helps keep it beautifully moist. The combination of warm rice, cool cucumber, creamy avocado and spicy salmon makes this a terrific dinner.
Here’s the recipe and after it, another Salmon Poke Bowl recipe to enjoy.
Broiled salmon, quick-pickled cucumber, avocado and chile-crisp mayonnaise come together in a colorful rice bowl inspired by Bon Appétit.Spicy Salmon Rice Bowls
Ingredients
Directions
