Spicy Salmon Rice Bowl
A quick and flavorful Spicy Salmon Rice Bowl topped with fresh veggies and a zesty sauce, perfect for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Searing
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb salmon fillets (skin removed)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper (to taste)
- 1½ cups cooked white rice (jasmine, sushi, or basmati)
- Optional: splash of rice vinegar or sesame oil
- â…“ cup mayonnaise
- 2–3 tablespoons sriracha (adjust to heat preference)
- 1 teaspoon soy sauce
- 1 teaspoon honey or sugar
- Optional: squeeze of lime juice
- Cucumber (sliced)
- Avocado (sliced)
- Carrots (shredded)
- Green onions (chopped)
- Sesame seeds
- Optional: seaweed snacks (pickled ginger, edamame)
Instructions
- Cook the Rice by preparing it according to package instructions and fluff with a fork. For an extra touch of flavor, stir in a splash of sesame oil or rice vinegar.
- Season the Salmon by patting it dry with paper towels. Sprinkle it evenly with paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the Salmon in a skillet over medium-high heat for about 3 to 4 minutes per side until golden and cooked through.
- Flake the Salmon gently into large pieces with a fork once it’s cooked.
- Make the Spicy Sauce by whisking together mayonnaise, sriracha, soy sauce, honey, and lime juice if using.
- Assemble Your Bowls by dividing the cooked rice into bowls and topping with flaked salmon.
- Add Your Fresh Toppings like sliced cucumber, avocado, shredded carrots, and any additional toppings desired.
- Drizzle the Sauce generously over the salmon and fresh veggies.
- Garnish and Serve with chopped green onions and sesame seeds on top.
Notes
Customize with your favorite toppings for added flavor and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 60mg