Description
A delicious and healthy spicy salmon rice bowl topped with fresh vegetables and a flavorful spicy mayo.
Ingredients
Scale
- 1 1/2 pounds salmon fillets, skin removed and cut into cubes
- 3 cups cooked jasmine rice or sushi rice
- 3 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 avocado, sliced
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 1 cup shelled edamame, cooked
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/3 cup mayonnaise
- 1 tablespoon sriracha, for spicy mayo
- 1 tablespoon lime juice
- 1 teaspoon water, optional for thinning sauce
Instructions
- Whisk soy sauce, sriracha, honey, rice vinegar, sesame oil, and minced garlic in a small bowl until smooth.
- Pat the salmon dry, cut it into bite-size cubes, and toss it gently with most of the sauce. Save a little sauce for finishing.
- Heat a nonstick skillet over medium-high heat and cook the salmon in a single layer for 2 to 3 minutes per side, until glossy, caramelized, and cooked through.
- Stir mayonnaise, sriracha, lime juice, and a little water if needed until the spicy mayo is smooth and easy to drizzle.
- Divide warm rice between bowls, then top with spicy salmon, avocado, cucumber, carrots, edamame, green onions, and sesame seeds.
- Drizzle with spicy mayo and serve right away with extra lime or sriracha if desired.
Notes
- For an extra kick, add more sriracha to the spicy mayo.
- This recipe can easily be customized with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg