Delicious crispy spicy salmon bowls featuring seasoned salmon cooked in sesame oil, served with sushi rice flavored with vinegar, sugar, and salt, along with fresh vegetables and a spicy mayo sauce.
1: Cook the sushi rice according to package instructions.
2: In a small pot, warm the unseasoned rice vinegar, sugar, and salt until just about to boil, then remove from heat.
3: Transfer the cooked rice to a platter, pour the vinegar mixture on top, and fluff with a fork.
4: Remove the skin from the salmon and pat dry with a paper towel, then cube into 1.5 inch chunks.
5: Season the salmon with salt, garlic powder, onion powder, chili powder, paprika, and dried oregano.
6: In a large skillet, heat 2 tablespoons of sesame oil on medium high and cook half of the salmon for 3-4 minutes per side, until the internal temperature reaches 145°F.
7: Transfer the cooked salmon to a paper towel-lined platter and repeat with the remaining salmon and oil.
8: Whisk together kewpie mayo, Sriracha sauce, and honey until smooth for spicy mayo.
9: Assemble the bowls with rice, salmon, sliced avocado, juliened carrot, sliced cucumbers, diced scallions, salmon caviar, nori strips, and black sesame seeds.
