Spicy Salmon Rice Bowl
A vibrant bowl combining tender salmon, fluffy rice, fresh veggies, and a creamy spicy sauce for a flavorful and satisfying meal perfect for lunch or dinner.
Equipment
- 1 skillet for cooking the salmon
- 1 small bowl for mixing the spicy sauce
- 1 fork to fluff rice and flake salmon
Ingredients
- 1 lb salmon fillets skin removed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1½ cups cooked white rice jasmine, sushi, or basmati
- Optional: splash of rice vinegar or sesame oil
- ⅓ cup mayonnaise
- 2 –3 tablespoons sriracha adjust to heat preference
- 1 teaspoon soy sauce
- 1 teaspoon honey or sugar
- Optional: squeeze of lime juice
- Cucumber sliced
- Avocado sliced
- Carrots shredded
- Green onions chopped
- Sesame seeds
- Optional: seaweed snacks pickled ginger, edamame
Instructions
- Prepare rice according to package instructions and fluff with a fork. Optionally add a splash of sesame oil or rice vinegar for flavor.
- Pat salmon dry, then season evenly with paprika, garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Cook salmon 3 to 4 minutes per side until golden and cooked through.
- Remove salmon from heat and gently flake into large pieces.
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce, honey, and lime juice if using. Adjust seasoning to taste.
- Divide cooked rice into bowls and top with flaked salmon.
- Add sliced cucumber, avocado, shredded carrots, and any additional desired toppings.
- Drizzle generously with the spicy sauce.
- Garnish with chopped green onions and sesame seeds. Serve immediately while warm.
Notes
- For extra texture, cook salmon longer on first side for a crispy crust.
- Adjust sriracha to vary heat level or add chili crisp for more spice.
- Brown or cauliflower rice work well as alternatives.
- Store components separately and assemble before eating to keep textures fresh.