Spicy Salmon Chirashi
My kids love sushi. Actually, let me amend that. My kids are crazy about raw seafood and raw red meat–like ceviche, sushi, sashimi, carpaccio, tartar. Sometimes when I am too lazy to cook, I’ll set a pot of rice, grab some frozen salmon or frozen tuna which is usually in my freezer and throw together either poke bowls or chirashi with whatever I happen to have on hand. This is especially perfect for hot summers when we’re still not super sure what we want to eat in the heat.
The other day I got a lovely cute round bento from the local thrift shop, and decided to make this as a sort of breaking in ceremony.
The spicy mayo for spicy salmon (or tuna, or yellowtail) is super easy to throw together because chances are, you have everything on hand. You can easily make this not raw by using shrimp or lobster or crab, or vegetarian by using tofu. I like to serve it with seaweed squares so the kids can make their own little handrolls.
INGREDIENTS
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon srirarcha
- Salt and pepper to taste
- Pinch of sugar, to taste
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- Sushi Salmon or Tuna, minced
- Minced chives or scallions, for garnish (optional)
- Panko bread crumbs (optional)
- Fresh cooked white rice
- Combine all the ingredients for the sauce together. If you like it milder, use less hot sauce. If you like it spicier, use more.
- Mix with minced fish, and then spread over freshly cooked white rice. Garnish with chives, scallions, or panko if using and serve with seaweed squares.