Spicy Salmon Rice Bowl (Printable version)

Flavorful salmon, crisp veggies, creamy sriracha mayo, and fluffy rice create a bold fusion meal.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets, approximately 5.3 ounces each
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sriracha
04 - 1 tablespoon honey
05 - 1 teaspoon sesame oil
06 - 1 garlic clove, minced
07 - 1/2 teaspoon freshly ground black pepper

→ Rice

08 - 1 cup sushi rice or jasmine rice
09 - 2 cups water
10 - 1 tablespoon rice vinegar
11 - 1/2 teaspoon sugar
12 - 1/4 teaspoon salt

→ Vegetables & Toppings

13 - 1/2 cucumber, thinly sliced
14 - 1 small carrot, julienned
15 - 1 avocado, sliced
16 - 2 tablespoons pickled ginger
17 - 2 tablespoons scallions, sliced
18 - 1 tablespoon toasted sesame seeds
19 - 1/2 sheet nori, cut into thin strips (optional)

→ Sriracha Mayo

20 - 2 tablespoons mayonnaise
21 - 1 tablespoon sriracha
22 - 1 teaspoon lime juice

# How to Prepare:

01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 12 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in rice vinegar, sugar, and salt while fluffing the rice.
02 - In a bowl, mix together soy sauce, sriracha, honey, sesame oil, minced garlic, and black pepper. Add salmon fillets and coat thoroughly. Let the fillets marinate for 10 minutes.
03 - Heat a nonstick skillet over medium heat. Place the marinated salmon in the skillet and cook for 3 to 4 minutes per side, or until just cooked through and caramelized. Remove from the skillet and allow to rest for 2 minutes, then cut into bite-sized pieces.
04 - In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until the mixture is smooth.
05 - Divide the rice evenly between two bowls. Arrange sliced cucumber, julienned carrot, avocado, and pickled ginger around the sides. Add salmon pieces to the center of each bowl. Drizzle with sriracha mayo and garnish with scallions, sesame seeds, and optional nori strips.
06 - Serve the completed bowls immediately while the salmon is warm.

# Expert advice:

01 -
  • Quick prep and cook makes it perfect for weeknights
  • Bright fresh veggies provide crunch and color
  • Balanced flavors from sweet savory tangy and spicy notes
  • Customizable toppings to suit your mood and fridge supplies
02 -
  • High in protein and healthy fats
  • Packed with colorful vegetables for vitamins and fiber
  • Easy to adapt based on what is in your fridge
03 -
  • If you want the salmon even crispier pat it dry with paper towels before marinating
  • Use a rice paddle or small spatula to fluff and season sushi rice as gently as possible
  • When slicing vegetables aim for uniform thinness This makes every bite balanced and visually stunning

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