Where can I find nori? How do I achieve the strips?

Nori is sold in sheets in the Asian section of most grocery stores. You can also buy these little seaweed snacks in individually wrapped packages. I like to use kitchen shears to snip it in little strips but you could also use a sharp knife. If you can't find it, it can be left off but I really think it makes the bowl a little more special!

If I dislike mayo, what else can be subbed in the sauce?

There isn't really a great sub that would yield the same flavors. This is inspired by the spicy mayo sauce used on salmon sushi rolls. For something different but still delicious you could sub in a peanut sauce like the one found here !

Crispy Salmon Roll Bowls - Healthyish Appetite

Crispy Salmon Roll Bowls

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Crispy salmon roll bowls are a vibrant and healthyish 30-minute meal that everyone in my house loves! This is a “build-your-own” situation so set out the toppings and let each person go wild.

Author: Leanne Ray, MS, RDN
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Roasting, Stovetop
Cuisine: American
Diet: Gluten-Free, Pescatarian

Ingredients

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1 cup sushi rice (or any short-grain white)
1/4 cup olive oil
4, 4-oz center-cut salmon filets
1 tsp salt, divided
1 tablespoon rice vinegar
2 teaspoons sugar
1/3 cup mayonnaise
1 tablespoon chile sauce (Sriracha)
1/2 lime, juiced
1/2 english cucumber, thinly sliced
1 large carrot, peeled into thin strips
1 avocado, diced
Toppings: nori (seaweed) cut into thin strips, sesame seeds, soy sauce

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Instructions

Cook rice per package directions.
Heat the olive oil in a large stainless steel skillet over medium heat. Pat the salmon filets dry with a paper towel and season with ½ tsp of the salt. Place the filets in the hot skillet, skin side up, and cook for 5-6 minutes until golden brown and crispy. Turn the heat down to medium low, then flip and repeat on the second side (about 4-6 more minutes) until cooked through.
Meanwhile, mix the rice vinegar, sugar and remaining ½ teaspoon salt in a liquid measuring cup. Transfer the cooked rice to a large bowl, let it cool for a minute or two, then pour over the vinegar/sugar mixture and gently toss to coat.
To a small bowl, add mayonnaise, chile sauce and lime juice and whisk until smooth.
To serve: portion about ½ cup of the rice into a bowl, then top with a piece of salmon, cucumbers, carrots, and avocado. Drizzle with the spicy mayo. Finish with nori strips, sesame seeds and more soy sauce.

Notes

The equipment section above provides affiliate links to things I use often in my kitchen and love.
To get the nice brown crust on the salmon, leave it undisturbed for a full five minutes before checking it. The USDA recommends cooking fish until an internal temperature of 145° F is reached.

Nutrition

Serving Size: 1 bowl (with 1 Tbsp sauce)
Calories: 575 calories
Fat: 30 grams
Carbohydrates: 48 grams
Fiber: 4 grams
Protein: 27 grams

Find it online: https://healthyishappetite.com/crispy-salmon-roll-bowls/