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
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.
Notes
- You can substitute canned or leftover salmon.
- Adjust sriracha to taste for more or less heat.
- Add edamame or pickled ginger for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking or Air Fryer
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg
