Description
This Spicy Salmon Rice Bowl is a quick and flavorful dish combining tender, marinated salmon seared to perfection with a spicy mayo sauce, served over fragrant jasmine or sushi rice, and complemented by fresh cucumber slices and a sprinkle of sesame seeds. Perfect for a nutritious and satisfying meal in just 25 minutes.
Ingredients
Scale
Salmon and Marinade
- 2 salmon fillets (skin on or off, about 6 oz each)
- 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)
Spicy Mayo Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha (adjust for spice level)
- 1 tsp soy sauce
- 1 tsp lime juice
Bowl Components and Garnish
- 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 marinade combines sweet, savory, and spicy flavors to infuse the salmon.
- Marinate the salmon fillets: Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Let them sit for 15–20 minutes to absorb the flavors.
- Prepare the Spicy Mayo Sauce: While the salmon is marinating, mix mayonnaise, sriracha, soy sauce, and lime juice in a small bowl. Adjust the sriracha to your preferred spice level for a creamy, tangy sauce.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat and add a little oil to prevent sticking. Remove the salmon from the marinade, letting excess drip off, then sear the fillets for about 3–4 minutes on each side until cooked through and caramelized.
- Assemble the Bowl: Evenly divide the cooked jasmine or sushi rice between two serving bowls.
- Add Salmon and Cucumber: Place the seared salmon fillets on top of the rice and add thinly sliced cucumber on the side for freshness and crunch.
- Drizzle with Sauce: Spoon the prepared spicy mayo sauce over the salmon and rice to add creamy heat.
- Garnish: Sprinkle chopped green onions and sesame seeds over the bowl for extra flavor and visual appeal.
Notes
- For a gluten-free option, use tamari or a gluten-free soy sauce substitute.
- Adjust red pepper flakes and sriracha based on your preferred spice tolerance.
- Skin-on salmon can be used for more crispiness when seared, but skinless works fine too.
- Use freshly cooked rice for the best texture; day-old rice can also be used if reheated properly.
- Substitute lime juice with lemon juice if lime is unavailable.
