Consider this spicy salmon rice bowl recipe your favorite sushi, deconstructed. Using your broiler to cook mayo-coated pieces of salmon keeps the cook time low (and eliminates the need to seek out pricey sushi-grade fish). The direct high heat allows the bite-size salmon pieces to develop a crispy exterior in very little time, without the splatter of a stovetop, for a hearty, easy weeknight dinner.
Pair the cooked salmon bites with sliced avocado, quick-pickled cucumber (if you have trouble finding the Persian variety, a single English cucumber also works), and a shower of flavorful garnishes like nori-studded furikake, chile-flecked shichimi togarashi, toasted sesame seeds, and green onions. Zigzagging spicy mayo over the top (use a zip-top sandwich bag with the corner snipped off or a reusable squeeze bottle) isn’t required but definitely recommended; we like the texture of an oil-based chile crisp (such as Lao Gan Ma) here, but sriracha will do in a pinch. Because each component of the bowl is seasoned, no other adornments are necessary, but a drizzle of salty soy sauce or nutty sesame oil wouldn’t be out of place.
While short-grain sushi rice most closely mirrors the Japanese roll this spicy salmon bowl references, you can substitute another white rice—or use brown rice, cauliflower rice, or even another grain like farro or quinoa if you prefer.