Spicy Salmon Rice Bowl

Bring bold flavors to your table with this Spicy Salmon Rice Bowl! Tender, caramelized salmon, fluffy rice, crisp cucumber, and a creamy, spicy sauce come together to create the ultimate bowl of comfort and flavor. Whether you’re preparing a quick weeknight dinner or a healthy meal prep option, this dish is sure to impress.

Ingredients

For the Salmon:

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 Sauce:

¼ cup mayonnaise

1 tbsp sriracha (adjust for desired spice level)

1 tsp soy sauce

1 tsp lime juice

For the Rice Bowl:

2 cups cooked jasmine or sushi rice

½ cucumber, thinly sliced

1 green onion, chopped

Sesame seeds for garnish

Instructions

Step 1: Marinate the Salmon

1. In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Allow to marinate for 15–20 minutes, flipping the fillets halfway through to coat evenly.

Step 2: Prepare the Sauce

1. In a separate bowl, whisk together mayonnaise, sriracha, soy sauce, and lime juice until smooth.
2. Taste and adjust the spice level by adding more sriracha if desired. Set aside.

Step 3: Cook the Salmon

1. Heat a non-stick skillet over medium-high heat and add a small amount of oil.
2. Remove the salmon from the marinade and sear for 3–4 minutes per side, or until the fish is cooked through and caramelized on the outside.

Step 4: Assemble the Rice Bowl

1. Divide the cooked rice between two bowls.
2. Place the seared salmon on top of the rice.
3. Arrange the cucumber slices on the side for crunch and freshness.
4. Drizzle the spicy sauce generously over the salmon and rice.
5. Garnish with chopped green onions and sesame seeds for added flavor and texture.

Serve immediately and savor the perfect balance of sweet, savory, and spicy!

Tips and Variations

Customize Your Bowl: Add your favorite toppings like avocado, shredded carrots, pickled radishes, or edamame for extra texture and flavor.

Spice It Up: For more heat, increase the sriracha in the sauce or sprinkle some chili flakes on top.

Alternative Protein: Replace salmon with grilled shrimp, tofu, or chicken for a variation.

Make it Low-Carb: Substitute rice with cauliflower rice or mixed greens for a lighter option.

Gluten-Free Version: Use tamari or coconut aminos in place of soy sauce.

How to Store

Leftover Salmon: Store cooked salmon in an airtight container in the refrigerator for up to 3 days.

Sauce: Keep the sauce in a sealed container in the refrigerator for up to 5 days. Stir before using.

Reheating: Gently reheat salmon and rice in the microwave or stovetop. Avoid overheating to prevent the salmon from drying out.

FAQs

1. Can I bake the salmon instead of pan-searing?
   Yes! Preheat the oven to 400°F (200°C) and bake the marinated salmon on a lined baking sheet for 12–15 minutes or until cooked through.
2. Is this recipe good for meal prep?
   Absolutely! Assemble all components in meal prep containers, but keep the sauce separate until serving. Store in the refrigerator for up to 3 days.
3. What type of rice works best?
   Jasmine or sushi rice is ideal for its soft and sticky texture, but you can use any type of rice you prefer, including brown rice or quinoa.
4. Can I grill the salmon?
   Yes, grilling adds a smoky flavor to the dish. Cook on a preheated grill for 4–5 minutes per side.

This Spicy Salmon Rice Bowl is a satisfying and versatile dish you’ll want to make again and again. Packed with flavor, it’s a perfect balance of nutrition and indulgence. Enjoy every bite!