Name: Spicy Salmon Crispy Rice Bowls
Cook time: 10 min
Yield: 2
Ingredients: 2tbsp Kewpie mayonnaise; 1-2tbsp sriracha (depending on how spicy you like it); 2tsp toasted sesame oil; 2 spring onions, thinly sliced (reserve some of the greens for garnish); 250g sushi-grade skinless salmon fillet, cut into 1cm cubes; 100g baby cucumber, thinly sliced; 1tsp light soy sauce; 1tsp lime juice; ½tbsp vegetable oil (or any neutral oil); 250g packet of microwavable sushi rice (squeeze to separate the grains); 100g mango chunks; Sprinkle of shichimi togarashi (optional)

VMG Recipes