Description
This Spicy Salmon Rice Bowl recipe is a delicious and satisfying meal that combines tender salmon with flavorful Asian-inspired ingredients. Perfect for a quick and easy dinner!
Ingredients
Scale
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
For the Bowl:
- 2 cups cooked jasmine or sushi rice
- 1 avocado (sliced)
- 1 cup cucumber (sliced)
- 1 carrot (julienned)
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (for spicy mayo)
- 1 tablespoon toasted sesame seeds
- Chopped green onions (for garnish)
- Lime wedges (optional)
Instructions
- Preheat oven to 400°F (200°C) or set air fryer to 400°F. In a small bowl, whisk together soy sauce, sesame oil, sriracha, honey, rice vinegar, and garlic powder. Place salmon on a foil-lined baking sheet and brush with the sauce. Bake or air fry for 10–12 minutes, or until cooked through and slightly caramelized.
- While the salmon cooks, mix mayonnaise and sriracha in a small bowl to make spicy mayo.
- To assemble the bowls, divide the cooked rice between two bowls. Top with salmon (flaked or whole), avocado slices, cucumber, and carrot. Drizzle with spicy mayo, sprinkle with sesame seeds and green onions, and serve with lime wedges if desired.
Notes
- You can substitute salmon with canned salmon or cooked shrimp.
- Add pickled ginger, edamame, or a soft-boiled egg for extra flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
