Description
A warm and flavorful sushi-inspired skillet loaded with crispy salmon, seasoned sushi rice, creamy avocado, crunchy vegetables, and spicy mayo.
Ingredients
Scale
- 2 cups cooked sushi rice, slightly cooled
- 1 pound salmon fillet, skin removed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 large avocado, sliced
- 1 cup thinly sliced cucumber
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 nori sheets, sliced into strips
- 1 tablespoon sesame seeds
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Instructions
- Heat a large cast iron skillet over medium-high heat.
- Mix rice vinegar, sugar, and salt into the cooked sushi rice.
- Add sesame oil to the skillet.
- Cook salmon cubes for 4 to 5 minutes until golden and cooked through. Remove temporarily.
- Add seasoned rice to the skillet and cook for 3 to 4 minutes until lightly crispy.
- Return salmon to the skillet and drizzle soy sauce over everything.
- Mix mayonnaise and sriracha to create spicy mayo.
- Top skillet with avocado, cucumber, carrots, green onions, sesame seeds, nori strips, and spicy mayo.
- Serve immediately while warm.
Notes
- Use day-old rice for crispier texture.
- Add avocado just before serving for freshness.
- Store leftovers in the refrigerator for up to 2 days.
- Use gluten-free soy sauce if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 68mg
Keywords: sushi skillet, salmon rice skillet, deconstructed sushi bowl, easy sushi dinner, crispy rice salmon