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Spicy Salmon Rice Bowl

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This Spicy Salmon Rice Bowl combines tender marinated salmon, fluffy jasmine rice, and fresh toppings like cucumber and avocado, all drizzled with a creamy spicy mayo. A delicious and easy-to-make meal perfect for weeknights or a healthy lunch!

Ingredients

Scale
  1. For the Salmon:
    • 2 salmon fillets, cut into bite-sized pieces
    • 2 tablespoons soy sauce
    • 1 tablespoon honey or brown sugar
    • 1 tablespoon sesame oil
    • 1 teaspoon garlic powder
    • 1 teaspoon grated ginger
    • 1 teaspoon sriracha (optional for extra spice)

    For the Rice:

    • 1 cup jasmine or sushi rice
    • 2 cups water
    • A pinch of salt

    For the Toppings:

    • 1 small cucumber, thinly sliced
    • 1 avocado, sliced
    • 1 tablespoon sesame seeds
    • 2 tablespoons chopped chives or green onions
    • Furikake seasoning (optional, for garnish)

    For the Spicy Mayo:

    • 3 tablespoons mayonnaise (preferably Japanese mayo like Kewpie)
    • 1–2 teaspoons sriracha (adjust to taste)
    • 1 teaspoon sesame oil

Instructions

Prepare the Rice:

  • Rinse the rice under cold water until the water runs clear.
  • Add the rice, water, and a pinch of salt to a pot and bring to a boil.
  • Lower the heat to a simmer, cover, and cook for about 15 minutes or until the water is absorbed.
  • Remove from heat and let rest for 10 minutes before fluffing with a fork.

2. Marinate the Salmon:

  • In a bowl, mix soy sauce, honey or brown sugar, sesame oil, garlic powder, ginger, and sriracha.
  • Add the salmon pieces and gently toss to coat. Let marinate for 10–15 minutes.

3. Cook the Salmon:

  • Heat a non-stick pan over medium-high heat. Add the marinated salmon pieces (reserve the marinade).
  • Cook for 2–3 minutes per side until golden brown and cooked through.
  • Optionally, pour the reserved marinade into the pan and simmer for a minute to create a glaze.

4. Make the Spicy Mayo:

  • In a small bowl, mix mayonnaise, sriracha, and sesame oil. Adjust sriracha for desired spice level.

5. Assemble the Bowls:

  • Divide the cooked rice between two bowls.
  • Top each bowl with cooked salmon, cucumber slices, avocado slices, sesame seeds, and chopped chives or green onions.
  • Drizzle with spicy mayo and sprinkle furikake seasoning, if desired.

6. Serve and Enjoy:

  • Serve immediately while the rice and salmon are warm.

Notes

  • For a vegetarian twist, replace salmon with crispy tofu or grilled veggies.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://grandmarecipesflash.com/spicy-salmon-rice-bowl/