Description
A bold and flavorful rice bowl packed with spicy seared salmon, creamy avocado, crunchy cucumber, and a drizzle of spicy mayo over fluffy white rice.
Ingredients
Scale
- 2 skinless salmon fillets (about 6 oz each)
- 2 cups cooked white rice
- 1 small cucumber, thinly sliced
- 1 ripe avocado, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Heat a nonstick skillet over medium-high heat and set out your serving bowls.
- Mix sriracha and mayonnaise in a small bowl until smooth. Stir rice vinegar into the cooked rice in another bowl.
- Add a drizzle of oil to the hot skillet. Pat salmon dry and cut into bite-sized cubes.
- Sear the salmon for 2–3 minutes per side until golden. Toss with soy sauce.
- Layer rice in bowls, then top with cucumber, avocado, and seared salmon.
- Drizzle spicy mayo on top, sprinkle with sesame seeds and green onions.
- Serve warm or cold, and enjoy immediately.
Notes
- Use day-old rice for the best texture.
- Adjust sriracha to your preferred spice level.
- Chill components separately if making ahead.
- Top with nori strips or pickled ginger for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 2g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: spicy salmon rice bowl, salmon bowl, quick salmon dinner, rice bowl recipe, Asian salmon bowl