Description
Spicy Salmon Rice Bowl with Creamy Sriracha Sauce
Ingredients
For the Bowl:
2 salmon fillets (6 oz each)
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 cups cooked jasmine rice
1 cucumber, thinly sliced
2 green onions, chopped
For the Sauce:
1/4 cup mayonnaise
1 tbsp sriracha (adjust to taste)
1 tsp soy sauce
1 tsp lemon juice
Directions
Season the Salmon:
Pat the salmon fillets dry. Sprinkle with paprika, garlic powder, salt, and pepper on both sides.
Cook the Salmon:
Heat a skillet over medium heat with 1 tbsp of olive oil. Sear the salmon fillets skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.
Make the Sauce:
In a small bowl, whisk together mayonnaise, sriracha, soy sauce, and lemon juice until smooth.
Assemble the Bowl:
Divide the cooked rice between two bowls. Top with cucumber slices, cooked salmon, and a drizzle of the sriracha sauce.
Garnish:
Sprinkle chopped green onions over the top and serve warm.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 480 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect bowl every time. First, ensure your salmon fillets are at room temperature for even cooking. Pat them thoroughly dry with a paper towel; this is crucial for achieving a good sear. Combine the dry spices in a small bowl before sprinkling to ensure even distribution. When cooking, heat your skillet and oil until shimmering before adding the salmon. Place the fillets skin-side down and do not move them for the full 4-5 minutes to develop a crispy crust. While the salmon rests, quickly whisk your sauce and slice your fresh vegetables.
Serving Suggestions
This versatile bowl can be customized in many ways. For added freshness, top with sliced avocado, pickled ginger, or a sprinkle of sesame seeds. To increase the vegetable content, add steamed edamame, shredded carrots, or quick-pickled radishes. For a different texture, substitute the jasmine rice with brown rice, quinoa, or cauliflower rice. A squeeze of fresh lime juice just before serving brightens all the flavors beautifully.
How-to Summary
In summary, create this dish in three key stages: Season and pan-sear the salmon fillets until flaky. Whisk together a simple, creamy sriracha sauce. Assemble bowls with a base of rice, fresh cucumber, the cooked salmon, a generous drizzle of sauce, and a final garnish of green onions.
Frequently Asked Questions
Can I use a different type of fish?
Absolutely. This method works well with firm-fleshed fish like arctic char, trout, or even a thick white fish like cod. Adjust cooking times slightly based on thickness.
How can I make this dish less spicy?
Simply reduce the sriracha in the sauce to 1 teaspoon, or use a mild chili-garlic sauce. You can also serve the sauce on the side.
Is there a substitute for mayonnaise in the sauce?
Yes, you can use full-fat Greek yogurt or sour cream for a tangier, slightly lighter sauce.
Can I meal prep these bowls?
Yes. Cook the salmon and rice, and prepare the sauce and vegetables. Store components separately in airtight containers in the fridge for up to 3 days. Assemble and add sauce just before eating.
My salmon skin didn’t get crispy. What happened?
The most common reasons are not drying the skin enough before cooking, or the skillet wasn’t hot enough when the fish was added. Ensure both the fish and pan are properly prepared.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not overcrowd the skillet, as this steams the fish instead of searing it. Do not overmix the rice when fluffing or serving, as it can become gummy. Do not skip letting the salmon rest for a few minutes after cooking; this allows the juices to redistribute. Finally, do not add the sauce to the bowl too far in advance if meal prepping, as it can make the rice soggy.
Conclusion
This Spicy Salmon Rice Bowl is a testament to how simple ingredients can create a restaurant-quality meal at home in under 20 minutes. The combination of savory, crispy salmon with cool cucumber and the addictive creamy sriracha sauce is both satisfying and balanced. It’s a highly adaptable recipe that invites creativity, making it a perfect go-to for a quick, healthy, and delicious dinner any night of the week.