Spicy Salmon “Sushi” Bowl
Spicy Salmon “Sushi” Bowl 🍱🍱🍱 For spicy salmon: 1-2 filet wild salmon 2 tbsp avocado oil 1 tbsp tamari 1 tsp toasted sesame oil 1 tbsp sriracha 2 tbsp vegan mayo 2 tbsp scallions, thinly sliced 1 tsp toasted sesame oil Stir-fry Veggies: 2-3 cups of mixed chopped veg (I used broccoli, mushrooms, carrots, onion and spinach) 2 tbsp tamari sauce 1 tsp toasted sesame oil 2 tbsp avocado oil Fixings: 2 Persian cucumber, thinly sliced 1/4 cup kimchi 2 packs of roasted seaweed snack sheets Preheat oven to 450 degrees. Massage filets with tamari, avocado and sesame oil. Place on parchment paper lined baking sheet. Broil for 15-20 minutes until done. Let cool. Transfer to large bowl and mash with fork. Add vegan mayo, scallions and sriracha. Mix well and set aside. Add oil, to pot on high heat. Add chopped veggies, tamari and sesame oil. Sauté until browned, set aside. Transfer veggies to bowl, add one scoop of spicy salon, cucumber and kimchi. Serve with nori sheets and enjoy!
What you need
Instructions
Preheat oven to 450 degrees. Massage salmon filets with 1 tbsp tamari, 2 tbsp avocado oil, and 1 tsp toasted sesame oil. Place on a parchment paper lined baking sheet. Broil for 15-20 minutes until done. Let cool. Transfer salmon to a large bowl and mash with a fork. Add 2 tbsp vegan mayo, 2 tbsp scallions, and 1 tbsp sriracha. Mix well and set aside. Add 2 tbsp avocado oil to a pot on high heat. Add 2-3 cups chopped vegetables, 2 tbsp tamari sauce, and 1 tsp toasted sesame oil. Sauté until browned, then set aside. To assemble, transfer sautéed veggies to a bowl. Add one scoop of the spicy salmon, thinly sliced Persian cucumber, and kimchi. Serve with roasted seaweed snack sheets (nori sheets) and enjoy!View original recipe