Ingredients:

  • 2 cups (400 g) cooked short-grain rice (warm)
  • 7 oz can (200 g) canned salmon, drained very well
  • 3 Tbsp (45 ml) full-fat mayonnaise
  • 5 - 2 Tbsp (22 - 30 ml) Gochujang (Korean Chilli Paste)
  • 1 tsp (5 ml) toasted sesame oil
  • 1 tsp (5 ml) unseasoned rice vinegar
  • Pinch fine sea salt, to taste
  • 1/2 English cucumber, diced
  • 1 small ripe avocado, sliced or cubed
  • 2 spring onions (scallions), thinly sliced
  • 1 tsp toasted sesame seeds, for garnish
  • 1 packet Nori Seaweed Snacks, crushed (optional)

Instructions:

  1. Ensure the rice is warm and ready. Prepare the fresh vegetables: Dice the cucumber and thinly slice the avocado and spring onions. Set aside.
  2. In a medium mixing bowl, combine the mayonnaise, Gochujang, toasted sesame oil, rice vinegar, and a small pinch of salt. Whisk vigorously until the sauce is uniform, glossy, and smooth. Taste and adjust the Gochujang if you want more heat.
  3. Open the canned salmon and drain off all residual liquid thoroughly. Add the drained salmon to the bowl with the spicy sauce and gently fold until coated, flaking the fish slightly as you mix (avoid overmixing).
  4. Divide the warm rice evenly between the two serving bowls, gently pressing it down to create a flat base. Spoon the Spicy Salmon mixture over the rice base in the center.
  5. Arrange the fresh toppings neatly around the salmon mixture: Place slices of avocado, the diced cucumber, and the sliced spring onions.
  6. Finish the bowls by sprinkling generously with toasted sesame seeds and crushed nori seaweed, if using. Serve immediately.