Spicy Salmon Bowl
A quick and flavorful spicy salmon bowl with marinated seared salmon, fluffy rice, crisp veggies, and a creamy chili mayo. Ready in under 30 minutes.
Ingredients
Salmon & Marinade
- 2 salmon fillets 6 oz
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup
- 1 tsp sriracha
- 1 clove garlic grated
- ½ tsp grated ginger optional
Rice & Veggies
- 1 cup jasmine rice or sushi rice cooked
- 1 small cucumber thinly sliced
- 1 small carrot julienned
- ½ avocado sliced
- Handful mixed greens or baby spinach
Toppings & Sauce
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp lime juice
- 1 tbsp toasted sesame seeds
- 2 scallions thinly sliced
- pickled radish or quick pickled red onion, optional
Instructions
- Whisk soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger. Pat salmon dry, pour marinade over it, and let sit 10–15 minutes.
- Prepare rice according to package instructions. Fluff and season lightly with salt.
- Mix mayonnaise, sriracha, and lime juice in a small bowl. Adjust heat and acidity to taste.
- Heat a skillet over medium-high with a splash of oil. Sear salmon 3–4 minutes per side until caramelized and cooked to your preference. Let rest briefly.
- Divide rice into bowls, add greens and vegetables, place salmon on top, drizzle with chili mayo, and finish with sesame seeds and scallions.
Notes
- For meal prep, store rice and veggies separately from cooked salmon and sauce; assemble just before serving.
- If using skin-on salmon, sear skin-side down first for extra crispiness.
- Adjust sriracha amounts to control heat level; smoked paprika can add warmth without spice.
Nutrition
Calories: 560kcalCarbohydrates: 48gProtein: 32gFat: 26gSaturated Fat: 5gSodium: 820mgSugar: 6g
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