Delly's Warm Bowls: Spicy Salmon Bowl with Quick Pickles

This concept was viral in 2020 for a reason. It is one of the most delicious, leftover friendly meals possible. My version adds a few elements namely these quick pickles, and a creamy marinade for the salmon. Adding all of this to seaweed snacks will make you feel like you are enjoying a restaurant quality meal even if you're a mom eating over the sink or a work from home girlie trying not to get your lunch on your nice robe.

This is an easy dinner and lunch that you will definitely want to make over and over!

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Ingredients!

Quick Pickles

2 Persian cucumbers, thinly sliced

½  cup of rice vinegar

1 tsp of salt

Spicy Salmon

1 lb of salmon, cut into 1 inch cubes

2 tbsp olive oil

¼ cup kewpie mayonnaise

¼ cup sriracha 

1 tsp garlic powder

Quick Sushi Rice

¼ cups of rice vinegar

2 cups rice

2 tbsp white sugar

1 tbsp olive oil

For the warm bowl

2 avocados, thinly sliced

3 green onions, thinly sliced

¼ cups of cilantro, diced

Toasted sesame seeds for serving

⅓ cup of sriracha mayo (half sriracha, half kewpie mayo)

Seaweed snacks (optional)

Instructions!

Essential Equipment

My pasta bowls are the Anthropologie Briar cereal bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny cereal bowls, also adorable, but shinier than the Briar ones.

My knives are from the Miyabi Kaizan II collection. The knives that I used for this recipe are the Nakiri, for chopping vegetables, and the Chef's knife, which I used to cube the salmon.

I got all of the ingredients from my local Vons. Some grocery stores don't carry Kewpie mayo, but it is available at Asian grocery stores and can be ordered on Amazon.

For the sushi rice:

Cook 2 cups of long grain white rice.

While still hot, drizzle olive oil, white sugar, and rice vinegar over the rice and mix well using a fork.

For the pickles:

Thinly slice the pickles. Add to a bowl.

Add rice vinegar and salt to the bowl.

Stir occasionally while the rice is cooking.

For the salmon:

Preheat oven to 450F.

Cut the salmon into cubes. Transfer to bowl.

Add sriracha, kewpie mayo, garlic powder, and olive oil to the bowl with the salmon.

Transfer to baking sheet.

Bake at 450F for 8-10 minutes until flakey.

For the bowls:

Add rice, salmon, avocado, pickles, cilantro, green onions, and toasted sesame seeds.

Drizzle sriracha mayo over the bowl.

Enjoy with seaweed snacks.

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This recipe can be changed to be vegetarian with tofu and more or less spicy. If you enjoy this recipe remember to leave a comment, share it with friends, and tag me on Instagram @fullbellydelly!