Description
This Spicy Salmon Rice Bowl combines tender, flavorful salmon fillets with a spicy-sweet glaze, served over a bed of fluffy jasmine rice and topped with fresh veggies and a creamy spicy mayo. Perfect for a quick and delicious lunch or dinner packed with vibrant flavors and a satisfying texture.
Ingredients
Salmon and Marinade
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sriracha sauce (or more for extra spice)
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- Salt and pepper, to taste
Rice and Toppings
- 2 cups cooked jasmine or sushi rice (or rice of choice)
- 1/2 avocado, sliced
- 1/4 cucumber, thinly sliced
- 1 small carrot, julienned or shredded
- 2 tbsp sliced green onions
- 1 tbsp sesame seeds
- Pickled ginger (optional, for garnish)
Spicy Mayo Sauce
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
- 1 tsp lime juice
Instructions
- Prepare the Marinade: In a small bowl, whisk together the olive oil, soy sauce, honey, sriracha sauce, sesame oil, garlic powder, ground ginger, salt, and pepper until well combined to create the spicy marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Allow the salmon to marinate for at least 10 minutes to absorb the flavors.
- Cook the Salmon: Heat a skillet over medium-high heat. Add the marinated salmon fillets skin-side down and cook for about 4-5 minutes per side or until the salmon is cooked through and has a nice glaze. Remove from heat.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayonnaise, sriracha sauce, sesame oil, and lime juice until smooth. Set aside.
- Assemble the Rice Bowl: Divide the cooked jasmine rice evenly into two bowls. Top each bowl with a salmon fillet, sliced avocado, cucumber, julienned carrot, and green onions.
- Garnish and Serve: Drizzle spicy mayo over the bowls, sprinkle with sesame seeds, and add pickled ginger if desired. Serve immediately for the best flavor and texture.
Notes
- You can substitute the salmon with another firm fish or tofu for a vegetarian option.
- Adjust the sriracha quantity in the marinade and spicy mayo to achieve your preferred spiciness level.
- Using freshly cooked rice is recommended for the best texture.
- Pickled ginger adds a nice tangy contrast but is optional.
- Leftover marinade can be boiled and used as a sauce if desired.
