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
Scale
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
