Y’all know we love a good sushi night around here, be it take out, or a homemade make your own bar, so it should come as no surprise that we also love a good rice bowl, poke or otherwise.

This particular spicy salmon bowl is a great way to use up leftover salmon, or to cook up some of my asian poached salmon just for this reason.

We top ours with most of the things you would find in a salmon roll, but feel free to change it up as you see fit.

This particular version makes four bowls.

Ingredients:

8oz cooked salmon

2 cups sushi rice

1 cup edamame, cooked and shelled

1 cucumber, peeled and thinly sliced

3 green onion, sliced

1 avocado, pitted, peeled and sliced

1 sheet nori (seaweed) sliced into 1 inch strips

kewpie mayo

siracha

Directions:

Place rice in bottom of 4 bowls. Divide the salmon, edamame, cucumber, green onion, and avocado among the bowls.

Drizzle with kewpie and siracha. Sprinkle nori on top.