Description
A flavorful and spicy salmon rice bowl featuring tender, marinated salmon fillets served over fluffy jasmine rice with fresh avocado, cucumber, and carrot. Topped with a creamy sriracha mayo sauce and garnished with sesame seeds and green onions for a perfect balance of heat, sweetness, and freshness, this quick 20-minute meal is ideal for a nutritious lunch or dinner.
Ingredients
Scale
Salmon Marinade and Fillets
- 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 Bowl Components
- 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)
Sriracha 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 marinade for the salmon.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring the fish is evenly coated. Let them marinate for 10 minutes to absorb the flavors.
- Cook the Salmon: Heat a non-stick skillet over medium heat. Once hot, add the salmon fillets skin-side down (if skin is on). Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
- Make the Sriracha Mayo Sauce: While the salmon cooks, combine the mayonnaise, sriracha sauce, sesame oil, and lime juice in a small bowl. Mix well and refrigerate until ready to serve.
- Assemble the Rice Bowls: Divide the cooked jasmine rice evenly between two bowls. Arrange the cooked salmon fillets on top, then add sliced avocado, cucumber, and julienned carrot around the fish.
- Garnish and Serve: Drizzle the sriracha mayo sauce over the bowls. Sprinkle with sliced green onions and sesame seeds. Add pickled ginger if desired for an extra tangy flavor. Serve immediately and enjoy!
Notes
- For extra spice, increase the amount of sriracha in both the marinade and the mayo sauce.
- Use fresh salmon fillets for the best flavor and texture.
- Substitute jasmine rice with brown rice or quinoa for a healthier option.
- Pickled ginger is optional but adds a nice contrast to the spicy flavors.
- To prepare rice faster, use pre-cooked or leftover rice.
