Ingredients:
- 2 cups short-grain Japanese rice, rinsed
- 2 1/2 cups water
- 1 lb salmon fillet, skin on
- 2 tablespoons vegetable oil
- 2 tablespoons Shichimi Togarashi Fusion spice blend, divided
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
For the Vegetables:
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 1 cup shredded carrots
- 4 green onions, sliced
- 1 avocado, sliced
For the Spicy Mayo:
- 1/3 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1/2 teaspoon Shichimi Togarashi Fusion spice blend
- 1 teaspoon lime juice
For Garnish:
- 1 tablespoon toasted sesame seeds
- Pickled ginger (optional)
- Nori strips (optional)
- Lime wedges
Instructions:
1. Cook the rice according to package instructions. Once done, fluff with a fork and set aside.
2. In a small bowl, combine 1 tablespoon of Shichimi Togarashi Fusion spice blend with soy sauce, rice vinegar, honey, and sesame oil to create a marinade.
3. Pat the salmon fillet dry with paper towels. Brush the marinade over the flesh side of the salmon, reserving some marinade for later. Let the salmon marinate for 15-20 minutes.
4. Meanwhile, prepare the spicy mayo by combining all ingredients in a small bowl. Mix well and refrigerate until ready to use.
5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the zucchini and bell pepper, cooking for 3-4 minutes until slightly softened but still crisp. Add the spinach and cook for another minute until wilted. Season with a pinch of Shichimi Togarashi Fusion spice blend. Transfer to a plate and keep warm.
6. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, or until the salmon is cooked to your desired doneness. Brush with the reserved marinade during the last minute of cooking.
7. To assemble the bowls: Divide the rice among four bowls. Arrange the cooked vegetables and fresh carrots around the edges. Flake the salmon into large pieces and place on top of the rice. Add sliced avocado and green onions.
8. Drizzle with spicy mayo, sprinkle with the remaining Shichimi Togarashi Fusion spice blend and toasted sesame seeds. Add pickled ginger and nori strips if using.
9. Serve with lime wedges on the side.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: 520 kcal
Notes:
- For a vegetarian version, substitute the salmon with tofu or a fried egg.
- The components can be prepared ahead of time and assembled just before serving.
- For a low-carb option, substitute the rice with cauliflower rice.
Our Shichimi Togarashi Fusion spice blend provides authentic Japanese flavors with a perfect balance of chili, sesame, and citrus notes without having to source multiple specialty ingredients.