Description
This Spicy Salmon Rice Bowl is a delicious Asian-inspired dish featuring tender salmon fillets glazed with a spicy soy sauce mixture, served over a bed of jasmine rice with fresh vegetables and a zesty sriracha mayo.
Ingredients
Scale
Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 1 teaspoon honey
Additional Bowl Ingredients:
- 2 cups cooked jasmine or sushi rice
- 1/2 cup cucumber (sliced or diced)
- 1/2 avocado (sliced)
- 1/4 cup shredded carrots
- 2 tablespoons green onions (chopped)
- 1 tablespoon sesame seeds
Spicy Mayo:
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon lime juice
Instructions
- Prepare Salmon: Preheat oven to 400°F (200°C) or air fryer to 390°F (200°C). In a small bowl, whisk together soy sauce, sesame oil, sriracha, and honey. Brush over the salmon fillets. Bake or air fry the salmon for 10–12 minutes, or until cooked through and flaky.
- Make Spicy Mayo: In another small bowl, mix mayonnaise, sriracha, and lime juice to create the spicy mayo.
- Assemble Bowls: Divide the cooked rice between two bowls. Top each bowl with the cooked salmon, cucumber, avocado, carrots, and green onions. Drizzle with spicy mayo and sprinkle with sesame seeds. Serve immediately.
Notes
- Customize with extras like pickled ginger, seaweed, or edamame.
- Use brown rice or cauliflower rice for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg
