Name: Spicy Salmon Rice Bowl Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian-Inspired
Ingredients: 2 salmon fillets (about 6 oz each); 1 tablespoon olive oil; Salt and pepper to taste; 2 cups cooked jasmine or sushi rice; 1 avocado, sliced; 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 2 tablespoons mayonnaise; 1 tablespoon sriracha; 1 teaspoon soy sauce; 1 teaspoon rice vinegar; Optional toppings: sesame seeds, green onions, nori strips, lime wedges

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If you’re looking for a quick yet dazzling dinner that brings restaurant flavors right to your kitchen, this Spicy Salmon Rice Bowl is about to become your new weeknight hero. Silky salmon, creamy avocado, crunchy fresh vegetables, and a zippy homemade spicy mayo all come together atop a pillowy bed of rice for a meal that’s vibrant, nourishing, and absolutely irresistible. Whether you’re craving something wholesome or looking to impress someone at your table, this bowl marries bold flavors with stunning color and just the right amount of heat to keep things interesting.

Spicy Salmon Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Spicy Salmon Rice Bowl lies in its fresh, simple ingredients. Each component adds not just flavor, but a burst of color and contrast that turns an everyday meal into a crave-worthy treat.

Salmon fillets: The star protein; choose fresh or high-quality frozen for the best flavor and texture.
Olive oil: Gives the salmon a beautiful sear and keeps it moist while cooking.
Salt and pepper: Just a sprinkle heightens all the delicious savory notes.
Jasmine or sushi rice: Tender and subtly fragrant, this forms the soul-satisfying base.
Avocado: Adds richness and a buttery texture that balances the spicy kick.
Shredded carrots: Bring a pop of color and sweet crunch to every bite.
Cucumber: Light, fresh, and cooling—a perfect foil for bold flavors.
Mayonnaise: Creates a creamy, luscious spicy mayo sauce.
Sriracha: Packs in heat and a bit of garlicky zing for that signature kick.
Soy sauce: Adds a touch of umami depth to the spicy mayo.
Rice vinegar: Brightens up the sauce for balance.
Optional toppings (sesame seeds, green onions, nori strips, lime wedges): These little extras add crunch, aroma, and a touch of fun—customize to your heart’s content!

How to Make Spicy Salmon Rice Bowl

Step 1: Cook the Salmon

Start by preheating your oven to 400°F or your air fryer to 390°F. Pat your salmon fillets dry, then rub them all over with olive oil before seasoning generously with salt and pepper. Arrange them skin side down on a baking sheet or in your air fryer basket, then cook for 10 to 12 minutes until the salmon is opaque and flakes easily with a fork. The aroma is irresistible and this quick cook time keeps the salmon perfectly juicy.

Step 2: Make the Spicy Mayo

While the salmon transforms into savory perfection, whisk together mayonnaise, sriracha, soy sauce, and rice vinegar in a small bowl. This simple sauce brings the signature heat and creamy tang that takes your Spicy Salmon Rice Bowl up a level. Adjust the sriracha to your heat preference—some like it mild, but if you’re a spice fan, don’t be shy!

Step 3: Prep the Bowls

Take your cooked jasmine or sushi rice and divide it between two bowls as the pillowy canvas for all the flavor-packed toppings. Once the salmon is ready, flake it into bite-sized pieces using a fork. Carefully layer the rice with the salmon, avocado slices, shredded carrots, and cucumber. The color combination alone is enough to make your mouth water!

Step 4: Add Sauce and Toppings

Drizzle the spicy mayo generously over the assembled bowls, letting it seep into all the nooks and crannies. Shower on your favorite toppings—think sesame seeds for nutty crunch, green onions for sharpness, nori strips for a touch of sea flavor, and a squeeze of fresh lime for brightness. Now your homemade Spicy Salmon Rice Bowl is ready to take center stage on your table.

How to Serve Spicy Salmon Rice Bowl

Garnishes

A great garnish isn’t just about looks; it brings extra flavor and texture with every bite. Sprinkle sesame seeds and sliced green onion liberally, add a few wispy nori strips, or nestle in some pickled ginger if you have it. A lime wedge on the side lets everyone brighten up their bowl just the way they like.

Side Dishes

Pair your Spicy Salmon Rice Bowl with crisp steamed edamame, a simple miso soup, or a crisp Asian slaw. These sides add even more freshness and keep your meal feeling extra special, perfect for hosting or just treating yourself right.

Creative Ways to Present

For a fun twist, serve your Spicy Salmon Rice Bowl build-your-own style: set out all the components in small dishes and let everyone create their own masterpiece. Or arrange everything in a wide, shallow dish for a showstopping family-style presentation—either way, it’s as much a feast for the eyes as for the palate.

Make Ahead and Storage

Storing Leftovers

Any leftover Spicy Salmon Rice Bowl components can be stored separately in airtight containers. The salmon and rice will keep well in the fridge for up to two days, while the veggies and sauce are best used within a day to keep them crisp and fresh.

Freezing

Salmon freezes beautifully! If you want to prep ahead, cook extra salmon fillets, allow them to cool, and freeze in a sealed bag or container for up to a month. Thaw overnight in the fridge before assembling your bowl. Avoid freezing avocado, fresh veggies, or spicy mayo—they lose their best texture after thawing.

Reheating

Gently reheat the salmon (and rice, if desired) in the microwave or on the stovetop with a splash of water to keep things moist. Add the cold veggies and spicy mayo after reheating for a fresh, vibrant finish—never microwave the sauce or avocado!

FAQs

Can I use a different type Main Course

Absolutely! While salmon is the classic choice for a Spicy Salmon Rice Bowl, you can easily swap in cooked tuna, trout, or even shrimp if that’s what you have on hand. Just keep cooking times in mind—seafood cooks quickly.

Is this recipe spicy?

The level of spice is totally up to you! As written, the spicy mayo adds a pleasant kick, but you control the heat by adding more or less sriracha to suit your taste. You can even serve extra sauce on the side for spice-lovers.

Can I make the rice bowl ahead of time?

Absolutely, just prep all the ingredients in advance and store them separately. Assemble everything right before eating for the freshest flavor and best presentation.

What rice works best?

Jasmine or sushi rice is ideal for a Spicy Salmon Rice Bowl, but brown rice, cauliflower rice, or even quinoa are great if you’d like a nutritional variation or need to use what you have.

Do I have to use fresh salmon?

Not at all! This recipe is a great way to use up leftover cooked salmon or even canned salmon in a pinch. It’s all about making it easy, delicious, and flexible for your routine.

Final Thoughts

If you’re ready to fall in love with your new favorite meal, give this Spicy Salmon Rice Bowl a try. It’s bright, bold, endlessly customizable, and guaranteed to perk up any dinner table. Happy cooking!

Spicy Salmon Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: admin
Total Time: 22 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Salmon Rice Bowl is a delicious and satisfying meal featuring tender flaked salmon, creamy avocado, crunchy vegetables, and a flavorful spicy mayo drizzle. It’s easy to make and perfect for a quick and nutritious dinner.

Ingredients

Scale

Salmon:

2 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and pepper to taste

Assembly:

2 cups cooked jasmine or sushi rice
1 avocado, sliced
1 cup shredded carrots
1 cup cucumber, thinly sliced
2 tablespoons mayonnaise
1 tablespoon sriracha
1 teaspoon soy sauce
1 teaspoon rice vinegar
Optional toppings: sesame seeds, green onions, nori strips, lime wedges

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Instructions

Preheat Oven or Air Fryer: Preheat oven to 400°F or air fryer to 390°F.
Cook Salmon: Rub salmon fillets with olive oil, season with salt and pepper, then bake or air fry for 10–12 minutes until cooked through.
Prepare Spicy Mayo: Mix mayonnaise, sriracha, soy sauce, and rice vinegar in a small bowl.
Assemble Bowls: Flake cooked salmon, divide rice between bowls, top with salmon, avocado, carrots, and cucumber. Drizzle with spicy mayo, sprinkle with optional toppings.
Serve: Serve immediately.