Description
A vibrant and flavorful Spicy Salmon Rice Bowl featuring perfectly seared salmon marinated in a sweet and spicy soy-based sauce, served over jasmine or sushi rice with fresh cucumber slices and topped with a creamy sriracha mayo drizzle, garnished with green onions and sesame seeds. Ready in just 25 minutes, this bowl is a delicious and satisfying meal perfect for a quick weeknight dinner or lunch.
Ingredients
Scale
For the 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)
For the Spicy Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha (adjust for spice level)
- 1 tsp soy sauce
- 1 tsp lime juice
For 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. Place the salmon fillets in a shallow dish and coat them evenly with the marinade. Let them marinate for 15 to 20 minutes to absorb all the flavors.
- Prepare the Sauce: While the salmon marinates, mix together the mayonnaise, sriracha, soy sauce, and lime juice in a small bowl. Adjust the amount of sriracha to control the spice level according to your preference.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat and add a small amount of oil to prevent sticking. Once hot, place the marinated salmon fillets in the pan and sear them 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 between two bowls. Place the seared salmon fillets on top of the rice. Arrange the thinly sliced cucumber on the side for freshness.
- Add the Finishing Touches: Drizzle the prepared spicy mayo sauce generously over the salmon and rice. Garnish each bowl with chopped green onions and sprinkle with sesame seeds to add a nutty crunch and an attractive finish. Serve immediately and enjoy your flavorful, homemade spicy salmon rice bowl.
Notes
- You can adjust the red pepper flakes and sriracha to your preferred spice level.
- Use skin-on salmon if you prefer crispy skin when searing; otherwise, skinless works well too.
- Jasmine rice or sushi rice both work great, choose based on your texture preference.
- For a gluten-free version, use tamari or a gluten-free soy sauce substitute.
- Leftover spicy sauce can be refrigerated for up to 3 days and used as a dip or spread.
