A vibrant poke-style bowl with flaky sweet chili-soy salmon over fluffy sushi rice, alongside edamame, seaweed salad, shaved carrots, and cucumber — all drizzled with a smoky-spicy gochujang mayo.
Preparation Instructions
Cook the sushi rice
Rinse 1.5 cups sushi or short-grain white rice until water runs clear.
Combine with 2 cups water in a saucepan; bring to a boil, cover, and simmer on low for 20 minutes.
Let rest 5 minutes off heat, then fluff with 1 tablespoons rice vinegar.
Heat the salmon
Heat Cuisine Solutions Salmon in Sweet Chili Soy according to package instructions and keep warm.
Make the spicy mayo
In a small bowl, whisk 0.5 cups mayonnaise, 2 tablespoons gochujang, and 1 teaspoon of soy sauce until smooth and glossy
Most "spicy mayo" recipes call for sriracha, but swapping in gochujang (Korean fermented chili paste) is a chef's secret. It brings the same heat plus a deep, savory funk and subtle sweetness that sriracha can't deliver.
Build the bowls
Divide the rice among 4 bowls.
Arrange the salmon, edamame, seaweed salad, shaved carrot and cucumber on top.
Drizzle generously with spicy mayo and finish with 1 tablespoons toasted sesame seeds.