Description
A vibrant and flavorful Spicy Salmon Rice Bowl featuring marinated pan-seared salmon, topped with a creamy sriracha mayo sauce, crisp cucumber slices, and garnished with green onions and sesame seeds. Perfect for a quick, delicious, and balanced meal.
Ingredients
Scale
Salmon and Marinade
- 2 salmon fillets (skin on or off)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp garlic, minced
- ½ tsp ginger, grated
- ½ tsp red pepper flakes (optional, for extra spice)
Spicy Mayo Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha (adjust for spice level)
- 1 tsp soy sauce
- 1 tsp lime juice
Bowl Assembly
- 2 cups cooked jasmine or sushi rice
- ½ cucumber, thinly sliced
- 1 green onion, chopped
- Sesame seeds for garnish
Instructions
- Marinate the Salmon: In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes. This marinade infuses the salmon with a perfect balance of savory, sweet, and spicy flavors.
- Marinate the Salmon Fillets: Place the salmon fillets in the marinade and let them sit for 15 to 20 minutes to absorb all the delicious flavors before cooking.
- Prepare the Sauce: In a separate small bowl, combine mayonnaise, sriracha, soy sauce, and lime juice. Mix well and adjust the spice level to your liking. This creamy and spicy sauce will add a kick and creaminess to your bowl.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat with a small amount of oil. When the skillet is hot, sear the marinated salmon fillets for 3 to 4 minutes on each side until they are cooked through and nicely caramelized on the outside.
- Assemble the Bowl: Divide the cooked jasmine or sushi rice evenly into two serving bowls as the base.
- Add Salmon and Toppings: Place the cooked salmon fillets on top of the rice in each bowl. Arrange the thinly sliced cucumber on the side for a refreshing crunch.
- Drizzle with Spicy Mayo: Spoon the prepared spicy mayo sauce generously over the salmon and rice.
- Garnish: Sprinkle chopped green onions and sesame seeds over each bowl for color, flavor, and texture.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust red pepper flakes and sriracha quantities to control the heat level.
- Salmon can be cooked skin-on or skinless based on preference.
- Use freshly cooked rice for the best texture and taste.
- If desired, add avocado slices or seaweed for extra flavor and nutrition.
