Spicy Salmon Rice Bowl (and Salmon Crudo)
Spicy Salmon Rice Bowl (and Salmon Crudo)
Ingredients
For the Salmon
- 1 1/2 pound farmed Atlantic salmon fillet, skin on or off, as preferred
- 1 tablespoon salt, for cure
- 1 tablespoon granulated sugar, for cure
For the Salmon Crudo
- 1 fresh jalapeño, thinly sliced
- 2 tablespoons ponzu sauce
- 1 tablespoon fresh chives, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
For the Spicy Salmon Mix
- 1/4 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 tablespoon soy sauce
- 2 tablespoons fresh chives, chopped
- 1 teaspoon sesame seeds
For the Sushi Rice
- 2 cups sushi rice, uncooked
- 1/4 cup sushi vinegar
For the Vinaigrette
- 1/4 cup ponzu sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lemon juice, freshly squeezed
For the Rice Bowl Toppings
- 1/2 cup crispy jalapeños
- 2 teaspoons chili oil, or as needed
Instructions
- 1
Select a high-quality farmed Atlantic salmon fillet. Look for vibrant orange color, good fat lines, and a clean, fresh smell. If vacuum-packed, choose a package with minimal excess liquid.
⏱️ 2 min
- 2
Rinse the salmon fillet under cold water and thoroughly pat it dry with paper towels. In a small bowl, combine the salt and granulated sugar to create the curing mixture.
⏱️ 3 min
- 3
Evenly rub the salt and sugar cure over all surfaces of the salmon fillet. Place the cured salmon on a plate, cover loosely, and refrigerate for 30 minutes. This curing process improves texture and flavor.
⏱️ 5 min
- 4
While the salmon cures, cook the sushi rice according to package directions. Once cooked, transfer the hot rice to a large bowl and gently fold in the sushi vinegar until well combined. Set aside to cool slightly.
⏱️ 20 min
- 5
After 30 minutes, remove the salmon from the refrigerator. Rinse the salmon thoroughly under cold running water to remove all traces of the cure. Pat the salmon completely dry with paper towels.
⏱️ 2 min
- 6
Carefully cut the salmon fillet into two main portions: the thinner belly section and the thicker main fillet. The belly will be used for the crudo, and the main fillet for the spicy salmon mix.
⏱️ 3 min
- 7
For the Salmon Crudo: Thinly slice the salmon belly against the grain into bite-sized pieces. Arrange the sliced salmon belly artfully on a serving plate. Top with thin slices of fresh jalapeño, drizzle generously with ponzu sauce, and garnish with chopped chives and a lemon wedge. Set aside to marinate briefly.
⏱️ 5 min
- 8
For the Spicy Salmon Mix: Finely chop the remaining main salmon fillet into small, uniform pieces. In a medium mixing bowl, combine the chopped salmon with mayonnaise, sriracha, and soy sauce. Mix thoroughly until the salmon is evenly coated.
⏱️ 5 min
- 9
Fold in the chopped chives and sesame seeds into the spicy salmon mixture. Taste and adjust seasonings (more sriracha or soy sauce) as desired.
⏱️ 3 min
- 10
For the Vinaigrette: In a small bowl, whisk together the ponzu sauce, sesame oil, honey, and fresh lemon juice until well combined and emulsified.
⏱️ 2 min
- 11
To assemble the Spicy Salmon Rice Bowls: Place a generous portion of the prepared sushi rice into individual serving bowls. Top the rice with a mound of the spicy salmon mixture.
⏱️ 3 min
- 12
Sprinkle a layer of crispy jalapeños over the spicy salmon. Drench the entire bowl with the prepared vinaigrette and finish with a drizzle of chili oil.
⏱️ 2 min
- 13
Serve the Spicy Salmon Rice Bowls immediately alongside the Salmon Crudo. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Rice Bowl (and Salmon Crudo)
For the Salmon
- 1 1/2 pound farmed Atlantic salmon fillet, skin on or off, as preferred
- 1 tablespoon salt, for cure
- 1 tablespoon granulated sugar, for cure
For the Salmon Crudo
- 1 fresh jalapeño, thinly sliced
- 2 tablespoons ponzu sauce
- 1 tablespoon fresh chives, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
For the Spicy Salmon Mix
- 1/4 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 tablespoon soy sauce
- 2 tablespoons fresh chives, chopped
- 1 teaspoon sesame seeds
For the Sushi Rice
- 2 cups sushi rice, uncooked
- 1/4 cup sushi vinegar
For the Vinaigrette
- 1/4 cup ponzu sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lemon juice, freshly squeezed
For the Rice Bowl Toppings
- 1/2 cup crispy jalapeños
- 2 teaspoons chili oil, or as needed
Instructions
- 1
Select a high-quality farmed Atlantic salmon fillet. Look for vibrant orange color, good fat lines, and a clean, fresh smell. If vacuum-packed, choose a package with minimal excess liquid.
⏱️ 2 min - 2
Rinse the salmon fillet under cold water and thoroughly pat it dry with paper towels. In a small bowl, combine the salt and granulated sugar to create the curing mixture.
⏱️ 3 min - 3
Evenly rub the salt and sugar cure over all surfaces of the salmon fillet. Place the cured salmon on a plate, cover loosely, and refrigerate for 30 minutes. This curing process improves texture and flavor.
⏱️ 5 min - 4
While the salmon cures, cook the sushi rice according to package directions. Once cooked, transfer the hot rice to a large bowl and gently fold in the sushi vinegar until well combined. Set aside to cool slightly.
⏱️ 20 min - 5
After 30 minutes, remove the salmon from the refrigerator. Rinse the salmon thoroughly under cold running water to remove all traces of the cure. Pat the salmon completely dry with paper towels.
⏱️ 2 min - 6
Carefully cut the salmon fillet into two main portions: the thinner belly section and the thicker main fillet. The belly will be used for the crudo, and the main fillet for the spicy salmon mix.
⏱️ 3 min - 7
For the Salmon Crudo: Thinly slice the salmon belly against the grain into bite-sized pieces. Arrange the sliced salmon belly artfully on a serving plate. Top with thin slices of fresh jalapeño, drizzle generously with ponzu sauce, and garnish with chopped chives and a lemon wedge. Set aside to marinate briefly.
⏱️ 5 min - 8
For the Spicy Salmon Mix: Finely chop the remaining main salmon fillet into small, uniform pieces. In a medium mixing bowl, combine the chopped salmon with mayonnaise, sriracha, and soy sauce. Mix thoroughly until the salmon is evenly coated.
⏱️ 5 min - 9
Fold in the chopped chives and sesame seeds into the spicy salmon mixture. Taste and adjust seasonings (more sriracha or soy sauce) as desired.
⏱️ 3 min - 10
For the Vinaigrette: In a small bowl, whisk together the ponzu sauce, sesame oil, honey, and fresh lemon juice until well combined and emulsified.
⏱️ 2 min - 11
To assemble the Spicy Salmon Rice Bowls: Place a generous portion of the prepared sushi rice into individual serving bowls. Top the rice with a mound of the spicy salmon mixture.
⏱️ 3 min - 12
Sprinkle a layer of crispy jalapeños over the spicy salmon. Drench the entire bowl with the prepared vinaigrette and finish with a drizzle of chili oil.
⏱️ 2 min - 13
Serve the Spicy Salmon Rice Bowls immediately alongside the Salmon Crudo. Enjoy!