These Salmon Sushi Bowls have all of the flavors you love about a sushi roll piled up into a bowl and drizzled with spicy mayo and eel sauce!
In a medium bowl mix rice vinegar, sugar, and salt. Add in carrots and soak them for 15 minutes. After 15 minutes strain out carrots and reserve liquid for seasoning the rice. Set aside.
Rinse the rice under lukewarm water until the water runs clear. Add rice to a saucepan and cook according to package instructions.
Spread the cooked rice onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.
Whisk together mayo, Sriracha and toasted sesame oil in a small bowl and set aside.
Preheat oven to 400 degrees. Season salmon with salt, pepper, and chili powder.
Heat oil in a large oven safe skillet over high heat. Sear salmon on both sides until golden brown and caramelized on the outside 1-2 minutes.
Brush each piece of salmon with eel sauce and bake for 7 minutes or until the salmon is fully cooked (140 degrees).
To assemble start by dividing the rice between two bowls.
Top with pickled carrots, sliced cucumbers and avocado.
Top with salmon and drizzle with spicy mayo and a drizzle of eel sauce