Description
Spicy Salmon Rice Bowl
Ingredients
For the Salmon:
2 salmon fillets (skin-on or skinless)
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 tsp sriracha
1 tbsp olive oil
For the Bowl:
2 cups cooked white rice
½ cucumber (sliced)
2 green onions (sliced)
For the Spicy Mayo:
3 tbsp mayonnaise
1 tsp sriracha
1 tsp lime juice
Directions
Step 1: Marinate the Salmon
In a bowl, mix soy sauce, honey, sesame oil, and sriracha. Coat salmon fillets and let marinate for 15 minutes.
Step 2: Cook the Salmon
Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until caramelized and cooked through. Set aside.
Step 3: Prepare Spicy Mayo
In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
Step 4: Assemble the Bowl
Divide the cooked rice into two bowls. Top with salmon, cucumber slices, and green onions. Drizzle with spicy mayo.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 420 kcal per serving
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Step-by-Step Guide
Begin by patting your salmon fillets dry to ensure a good sear. Whisk the soy sauce, honey, sesame oil, and sriracha in a shallow dish. Place the salmon in the marinade, turning to coat, and set aside for 15 minutes. While the salmon marinates, cook your rice if you haven’t already, and slice the cucumber and green onions. For the best texture, use slightly cooled, day-old rice. After marinating, heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Add the salmon, presentation-side down, and cook undisturbed for 3-4 minutes until a deep golden crust forms. Flip carefully and cook for another 3-4 minutes, or until the salmon flakes easily with a fork. Let it rest for a minute before breaking it into chunks.
Serving Suggestions
This bowl is highly customizable. For added crunch, top with shredded carrots, pickled ginger, or sesame seeds. For extra greens, include a handful of baby spinach or edamame. Avocado slices add a creamy contrast to the spicy flavors. For a more substantial meal, add a soft-boiled egg. Serve immediately while the salmon is still warm for the best experience.
How-to Summary
To make a Spicy Salmon Rice Bowl: Marinate salmon in a mix of soy, honey, sesame oil, and sriracha. Pan-sear until caramelized. Mix mayonnaise with sriracha and lime for a spicy sauce. Assemble bowls with rice, salmon, fresh cucumber, green onions, and a drizzle of the spicy mayo.
Frequently Asked Questions
Can I use a different type of fish? Yes, this marinade works wonderfully with firm white fish like cod or halibut. Adjust cooking time accordingly.
How can I make this gluten-free? Ensure you use tamari or a certified gluten-free soy sauce in place of regular soy sauce.
Can I bake the salmon instead? Absolutely. Bake at 400°F (200°C) for 12-15 minutes on a parchment-lined sheet. You will lose the seared crust but the flavor will remain.
How do I store leftovers? Store components separately in airtight containers in the fridge for up to 2 days. The salmon is best reheated gently in a skillet.
Is there a substitute for sriracha? You can use gochujang (Korean chili paste) for a deeper flavor, or another hot sauce like Frank’s RedHot, adjusting for heat level.
Common Mistakes to Avoid
- Over-marinating the salmon. More than 30 minutes can make the texture mushy due to the soy sauce.
- Moving the salmon in the pan too soon. Let it sear undisturbed to form a proper crust.
- Using hot, freshly cooked rice. This can make the bowl soggy. Cooled rice has better texture.
- Overcooking the salmon. It should be opaque and flaky but still moist in the center.
- Forgetting to let the salmon rest after cooking, which allows juices to redistribute.
Conclusion
This Spicy Salmon Rice Bowl is the perfect intersection of flavor, nutrition, and convenience. It delivers restaurant-quality taste with minimal effort and cleanup. The combination of sweet, savory, and spicy elements with fresh, cool toppings creates a truly balanced meal. Its versatility means you can adapt it to your pantry and preferences, making it a reliable recipe to return to again and again for a satisfying and healthy dinner.