Crunchy Salmon Roll (in a bowl)

This is your favourite Crunchy Salmon Roll sushi but in a bowl so it's an easy weeknight supper with crispy salmon and veggies. It's a base of rice with panko-rolled salmon chunks that get baked in the oven. Topped with a cool creamy avocado cream, sliced cucumber, edamame and drizzled in a delicious sriracha dressing, it's a simple recipe that you'll be making on repeat.

These salmon cubes are of course nice when fried but healthier in the oven and less faff with no oil and no need to deep fry and they make the perfect salmon for this crunchy salmon roll bowl. However, I did drizzle them with a little oil before baking as well as taking the skin off before covering them in panko.

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Crunchy Salmon Roll (in a bowl)

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This is your favourite sushi roll in bowl form: enter Crunchy Salmon Roll (in a bowl!) It is so tasty and so simple, perfect weeknight dinner.

• Author: Margie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 2
• Category: Dinner

Ingredients

Units USM Scale 1x2x3x

• 260g cooked rice (sticky rice is my favourite but any rice will work, it just needs to be cold and pre cooked before you fry it)
• 2 salmon fillets
• ½ cup panko breadcrumbs
• 1 tsp onion granules
• ½ tsp smoked paprika
• Salt
• Pepper
• 15g butter, melted

For the avocado cream:

• 1 avocado
• 1 heaped tablespoon greek yoghurt
• 4 -6 slices of pickled jalapeños (depending on how much heat you like)
• salt and pepper
• 1 tbsp chopped coriander (optional)

To serve

• 4 Baby cucumbers, sliced
• 100g edamame beans, tossed with 1 teaspoon soy sauce
• Chopped spring onions
• Fresh coriander
• 1 tbsp black and white sesame seeds
• 1 tbsp Crispy fried onions
• 2 tbsp mayo
• 1 tbsp sriracha
• Crispy peanuts in chilli oil (optional topping but so good!)

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Instructions

1. Preheat the oven to 200c. Remove the skin from the salmon and cut into chunks. In a shallow bowl, mix panko, onion powder, salt and some smoked paprika. Mix together then toss the salmon cubes in the breadcrumbs.Pressing down to make sure they're all well coated. Remove and lay on a baking tray lined with parchment paper. Drizzle with the melted butter and bake for 10 minutes until golden and crispy and cooked through.
2. For the avocado cream simply pop the avocado, yoghurt, jalapeños, coriander in a blender or food processor. Season well and blend until creamy
3. For the crispy rice; heat a tablespoon oil in a pan and once hot, add the rice. Leave it for a few minutes until golden and crispy on the bottom. Break it up a bit with a wooden spoon. You can make it as crispy as you like. Once you’re happy, tip it into the bowls. Top with the salmon. Mix together mayo and sriracha and a splash of water then drizzle over the bowl.

4. Serve with dollops of the avocado cream, sliced cucumber and the edamame beans. Sprinkle over spring onions, fresh coriander, sesame seeds and crunchy onions.

Notes

If you don't want to make the avocado cream, you can just chop one avocado into chunks. Season it with salt and a squeeze of lime juice and add it to your bowls.

Lovely served with sheets of seaweed on the side which you can use to scoop it up to eat.