Description
This Spicy Salmon Rice Bowl is a quick and flavorful meal perfect for busy weeknights. Marinated salmon fillets are seared to perfection and served atop fragrant jasmine or sushi rice, accompanied by fresh cucumber slices and a creamy, spicy sriracha mayo sauce. Garnished with green onions and toasted sesame seeds, this bowl balances sweet, savory, and spicy flavors in a vibrant, satisfying dish.
Ingredients
Scale
Salmon 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)
Sriracha Mayo Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha (adjust for spice level)
- 1 tsp soy sauce
- 1 tsp lime juice
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 if using. This mixture creates a flavorful marinade that tenderizes and spices the salmon.
- Marinate the Salmon Fillets: Place the salmon fillets into the marinade, making sure they are fully coated. Let them sit for 15 to 20 minutes to absorb the flavors.
- Prepare the Sauce: While the salmon marinates, combine mayonnaise, sriracha, soy sauce, and lime juice in a small bowl. Mix well and adjust the spice level to your preference for a creamy and spicy topping.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat and lightly grease it with oil. Sear the marinated salmon fillets for 3 to 4 minutes on each side until they are cooked through and have a caramelized exterior.
- Assemble the Bowl: Divide the cooked jasmine or sushi rice evenly into two serving bowls.
- Add Salmon: Place each cooked salmon fillet on top of the rice in the bowls.
- Add Fresh Cucumber: Arrange thinly sliced cucumber on the side of the salmon in each bowl for freshness and crunch.
- Drizzle Sauce: Spoon the prepared spicy sriracha mayo sauce over the salmon and rice to add creamy heat.
- Garnish: Sprinkle chopped green onions and sesame seeds over the top for added flavor and texture.
- Serve: Serve immediately while the salmon is warm and enjoy your spicy, hearty rice bowl.
Notes
- You can customize the spice level by adjusting the amount of sriracha and red pepper flakes added.
- Use skin-on salmon for extra crispy texture if desired, or skinless for ease of eating.
- Substitute brown rice or cauliflower rice for a healthier or lower-carb option.
- To save time, use pre-cooked rice.
- Leftover sauce can be refrigerated for up to 3 days and used as a dip or spread.
