Spicy Salmon Recipe

Cook sushi rice

Rinse 2 cups sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to a low simmer, cover and cook 15 minutes, then remove from heat and let rest covered 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon to coat evenly without mashing. Optionally stir in 1 tsp lime juice and 1/2 tsp sesame oil for brightness. Let rice cool to warm at room temperature.

Toss 4 cups mixed salad greens lightly with a pinch of salt and a few drops of neutral oil if desired; set aside chilled.

Prepare salmon

Pat 12 oz salmon cubes dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. If you prefer warmed salmon, sear cubes quickly in a hot nonstick skillet with 1 tsp neutral oil — about 30–45 seconds per side for rare-center, or longer to desired doneness. Alternatively serve raw sashimi-style if using sushi-grade salmon.

Prepare vegetables and toppings

Cook and cool edamame if not pre-cooked. Dice 1 avocado just before assembly to avoid browning. Julienne or dice 1 cucumber. Thinly slice 2 scallions. Measure 3 tbs crispy fried shallots and 2 tsp toasted sesame seeds.

If you don’t have quick pickled cabbage prepared: combine 3 oz shredded cabbage with 3 tbs rice vinegar, 1/2 tbs sugar and a pinch of salt; let sit at least 15 minutes to soften and pickle slightly. Drain excess liquid before assembling.

Make sweet soy topping

In a small bowl combine 3 tbs sweet soy sauce (kecap manis), 1 tbs low-sodium soy sauce and 1 tbs mirin. Taste and adjust: if mixture is very thick or sweet, add 1 tsp water to loosen for drizzling. Warm slightly if desired.

Make sriracha mayonnaise

Whisk together 3 tbs mayonnaise and 2 tsp sriracha until smooth. Adjust heat by adding more sriracha to taste. Thin with 1/2 tsp water or lime juice if you prefer a looser drizzle consistency.

Combine sauces with finishing touches: optionally stir 1/2 tsp sesame oil into the sweet soy for a toasted aroma; reserve a little sweet soy for drizzling over salmon at assembly.

Divide seasoned sushi rice among 2 to 3 bowls (serves 2–3). Create a base layer of mixed greens on one side or under the rice if desired.

Arrange toppings on rice in sections or scattered: place seasoned salmon cubes, 1 cup edamame, diced avocado, cucumber, pickled cabbage and sliced scallions. Sprinkle 3 tbs crispy fried shallots and 2 tsp toasted sesame seeds over the top.

Drizzle sweet soy evenly over the bowl (about 1–1.5 tbs per bowl) and then a zigzag of sriracha mayo to taste. Finish with an additional pinch of scallion and a final sprinkle of sesame seeds.

Serve immediately so crispy shallots stay crunchy and avocado remains fresh.