Description
This Spicy Salmon Rice Bowl is a vibrant and flavorful dish featuring tender pan-seared salmon fillets glazed with a spicy-sweet sauce, served over a bed of fragrant jasmine rice. Complemented by fresh avocado, crunchy vegetables, and a zesty sriracha-mayo drizzle, this bowl offers a perfect balance of heat, sweetness, and freshness for a quick and satisfying meal.
Ingredients
Scale
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)
Sriracha Mayo Sauce
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
- 1 tsp lime juice
Instructions
- Prepare the Marinade and Salmon: In a small bowl, combine soy sauce, honey, sriracha sauce, sesame oil, garlic powder, ground ginger, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them, coating evenly. Let them marinate for about 5 minutes while you prepare other ingredients.
- Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Add the salmon fillets skin-side down (if skin-on) and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until salmon is cooked through and glazed with marinade.
- Prepare the Sriracha Mayo Sauce: In a small bowl, whisk together mayonnaise, sriracha sauce, sesame oil, and lime juice until smooth. Set aside.
- Assemble the Rice Bowl: Divide the cooked jasmine rice evenly between two bowls. Top each with a cooked salmon fillet. Arrange sliced avocado, cucumber, and julienned carrot around the salmon. Sprinkle with sliced green onions and sesame seeds. Drizzle with the sriracha mayo sauce and garnish with pickled ginger if desired.
Notes
- For extra spice, increase the amount of sriracha in the marinade and sauce.
- Use sushi or jasmine rice for authentic texture and flavor.
- Ensure the salmon is cooked to your preferred doneness but avoid overcooking to keep it moist.
- Pickled ginger adds a nice tangy contrast but is optional.
- Rice can be prepared ahead of time and refrigerated for quicker assembly.
