Description
This Spicy Salmon Rice Bowl is a vibrant and flavorful dish that combines tender baked salmon with a medley of fresh vegetables, creamy avocado, and a kick of spicy mayo over a bed of jasmine or sushi rice. Perfect for a quick and satisfying meal.
Ingredients
Scale
For the salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon sesame oil
For the bowl:
- 2 cups cooked jasmine or sushi rice
- 1 avocado (sliced)
- 1 small cucumber (thinly sliced)
- 1 carrot (shredded)
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (for spicy mayo)
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds
- green onions (sliced, for garnish)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare salmon: Whisk together soy sauce, sriracha, honey, and sesame oil. Brush over salmon fillets on a lined baking sheet, bake for 12–15 minutes until cooked.
- Make spicy mayo: Mix mayonnaise with sriracha to make a spicy mayo.
- Assemble bowls: Divide rice between two bowls, top with salmon, avocado, cucumber, carrot, and a drizzle of spicy mayo. Finish with sesame seeds, green onions, and rice vinegar.
- Serve: Enjoy immediately!
Notes
- Enhance with edamame, pickled ginger, or nori strips.
- Leftover or canned salmon can be used as well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 65mg
