Get ready to fall in love with the Spicy Salmon Rice Bowl Recipe—a vibrant, wholesome dish that delivers bold flavor and brilliant color in every single bite. Picture tender oven-baked salmon, fluffy jasmine rice, crisp veggies, luscious avocado, and a spicy kick of creamy, homemade mayo sauce, all tucked together in a cozy bowl. This recipe is not only satisfying for lunch or dinner but is also effortlessly customizable to your tastes and ready in under 30 minutes. Say hello to your new favorite way to enjoy salmon!
Ingredients You’ll Need
You’ll be amazed at how a handful of wholesome, easy-to-find ingredients transform into a restaurant-quality meal right in your own kitchen. Each item on this list brings its own unique flavor, crunch, or creaminess, making this Spicy Salmon Rice Bowl Recipe truly unforgettable.
- Salmon fillets: Choose fresh, high-quality fillets for tender, flaky results and rich, satisfying flavor.
- Olive oil: A drizzle keeps the salmon beautifully moist and helps the seasonings stick.
- Salt and black pepper: Classic seasonings that enhance the natural flavors of the fish and veggies.
- Garlic powder: Adds a savory, aromatic note that makes the salmon truly irresistible.
- Cooked jasmine or sushi rice: The fragrant, slightly sticky base that ties the bowl together; use freshly cooked or leftover rice for convenience.
- Avocado: Sliced creamy avocado brings freshness, color, and a velvety texture to every forkful.
- Shredded carrots: Sweet crunch and a pop of vibrant orange make every bite exciting.
- Cucumber: Thin matchsticks add a refreshing, crisp contrast to the warm rice and salmon.
- Sliced green onions: A sprinkle of green onions adds sharpness and color—don’t skip them!
- Sesame seeds: These tiny powerhouses finish the bowl with a nutty aroma and a satisfying crunch.
- Mayonnaise (for spicy mayo): The creamy base for the bold, spicy sauce that makes this bowl unforgettable.
- Sriracha (for spicy mayo): Adjust to your heat preference; this is where the magic spicy kick comes from!
- Rice vinegar (for spicy mayo): A splash of tang brightens up the sauce and ties all the flavors together.
- Sesame oil (for spicy mayo): Just a touch brings a toasty, exquisite finish to the spicy mayo.
How to Make Spicy Salmon Rice Bowl Recipe
Step 1: Bake the Salmon
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets skin-side down, drizzle them generously with olive oil, and sprinkle with salt, black pepper, and garlic powder. Pop them in the oven and bake for 12 to 15 minutes, or until the salmon is tender, cooked through, and flakes beautifully with a fork. This gentle baking locks in juiciness and flavor—no need to babysit the stove!
Step 2: Whip Up the Spicy Mayo Sauce
While the salmon is cooking, mix up the zesty star of this Spicy Salmon Rice Bowl Recipe: the spicy mayo sauce. In a small bowl, combine mayonnaise, sriracha (add a little at first if you’re sensitive to heat), rice vinegar, and sesame oil. Stir until silky and smooth. Taste and adjust the sriracha or vinegar to balance the heat and tang just right for your taste buds.
Step 3: Prepare and Assemble the Bowls
Grab two serving bowls and add a generous scoop of your warm jasmine or sushi rice to each one. Top with the just-baked salmon fillets. Now for the fun: arrange the sliced avocado, shredded carrots, and crisp cucumber in pretty sections around the bowl. Add a scattering of fresh green onions for color and zing.
Step 4: Finish with Sauce and Sesame Seeds
Drizzle the spicy mayo lavishly over the top of each bowl—you can go for elegant zigzags or a generous dollop in the center. Finish with a sprinkle of sesame seeds for texture and a subtle nuttiness that brings the Spicy Salmon Rice Bowl Recipe together. Grab your chopsticks or fork and dig in while everything is fresh and warm!
How to Serve Spicy Salmon Rice Bowl Recipe
Garnishes
Garnishes are the finishing touches that can take your Spicy Salmon Rice Bowl Recipe from great to unforgettable. Extra sliced green onions, a loving handful of microgreens, or even a sprinkle of thinly sliced nori will add another layer of color and freshness. If you like an extra pop, a wedge of lime or a scattering of chili flakes works wonders too.
Side Dishes
While this bowl is certainly a complete meal on its own, pairing it with simple sides makes for an impressive, well-rounded spread. Try a light miso soup, a small bowl of edamame, or even some tangy pickled ginger to refresh your palate between bites. A crisp seaweed salad is another favorite accompaniment that highlights the Asian-inspired flavors.
Creative Ways to Present
Have fun with your presentation! Try layering the ingredients in clear glass bowls so every colorful element shines through, or serve individual ingredients on a platter so everyone can build their own custom bowl at the table. For parties, make mini versions in small bowls for a crowd-pleasing appetizer take on the Spicy Salmon Rice Bowl Recipe.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the components separately in airtight containers. The rice and vegetables keep well refrigerated for up to three days, while cooked salmon should be enjoyed within two days for best taste and texture. Keep the spicy mayo in a small container or jar, ready to drizzle right before serving.
Freezing
While fresh is always best, you can freeze cooked salmon if needed. Wrap the fillets in plastic wrap or foil and place in a freezer-safe container for up to one month. For best results, freeze the salmon separately from the rice and veggies, as the texture of the fresh produce doesn’t hold up well after freezing.
Reheating
To reheat, gently warm the salmon and rice in the microwave or a covered skillet over low heat until hot but not overcooked. Freshen up the bowl with crisp, new vegetables if you can, and always wait to drizzle the spicy mayo until just before enjoying to preserve its creamy zing.
FAQs
Can I use canned salmon for this recipe?
Absolutely! If you’re in a hurry or have canned salmon on hand, simply drain it well, season to taste, and layer it onto your rice bowl. The rest of the Spicy Salmon Rice Bowl Recipe works just as deliciously with this quick swap.
How can I adjust the heat in the spicy mayo?
The beauty of homemade sauce is that you control the spice level. Start with half a tablespoon of sriracha, taste, and add more if you love extra heat, or stir in a little more mayo to mellow things out.
Can I make the sauce in advance?
Yes! Prepare the spicy mayo up to three days in advance and store it in a sealed container in the fridge. It’s great for making meal prep even speedier, and the flavors meld perfectly over time.
What other veggies can I add?
Go wild with your favorites! Edamame, sliced radish, red cabbage, snap peas, or thin strips of bell pepper all make fabulous additions to the Spicy Salmon Rice Bowl Recipe. The more color and texture, the better.
Is this Spicy Salmon Rice Bowl Recipe gluten-free?
Most of the ingredients are naturally gluten-free, but double-check your sauces (especially sriracha and mayonnaise) and use tamari or a certified GF soy sauce if you want to add a splash. Always check labels if serving to someone with a gluten sensitivity.
Final Thoughts
This Spicy Salmon Rice Bowl Recipe is more than just a dish; it’s a bright, cheerful way to get creative with fresh ingredients and bold flavors. Give it a try the next time you’re craving something comforting and satisfying—you might just find yourself making it on repeat!
Print
Spicy Salmon Rice Bowl Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Salmon Rice Bowl recipe is a delicious and healthy meal option that combines tender baked salmon with flavorful jasmine rice and a spicy mayo sauce. Topped with fresh avocado, crunchy vegetables, and sesame seeds, this dish is a perfect balance of flavors and textures.
Ingredients
Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 teaspoon garlic powder
Other Bowl Ingredients:
- 1 cup cooked jasmine or sushi rice
- 1/2 avocado, sliced
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced into thin matchsticks
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
Spicy Mayo Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake the salmon: Place the salmon fillets on the prepared sheet, drizzle with olive oil, season with salt, pepper, and garlic powder. Bake for 12-15 minutes until cooked through.
- Make the Spicy Mayo Sauce: Mix together mayonnaise, sriracha, rice vinegar, and sesame oil in a small bowl.
- Assemble the bowls: Divide the cooked rice between two bowls. Top with salmon, avocado, carrots, cucumber, green onions. Drizzle with spicy mayo and sprinkle with sesame seeds. Serve.
Notes
- You can use leftover or canned salmon for a quick meal.
- Feel free to customize with additional toppings like edamame, pickled ginger, or a fried egg.
- Adjust the spiciness of the mayo to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Assembly
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
