Quick Salmon Rice Bowl with Spicy Mayo
This Quick Salmon Rice Bowl with Spicy Mayo is a perfect weeknight meal, combining flaky salmon with fluffy rice, crisp vegetables, and a zesty, creamy Sriracha-spiced mayonnaise.
Equipment
- Small saucepan
- Non-stick skillet
- Paper towels
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 salmon fillets (4-6 oz), skin on or off
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp garlic powder Optional
- 0.5 tsp paprika Optional
- 1 cup sushi rice or short-grain white rice uncooked
- 1.5 cups water
Toppings
- 0.5 English cucumber thinly sliced or diced
- 0.5 avocado sliced or diced
- 1 scallion (green onion) thinly sliced
- 1 tbsp sesame seeds Optional for garnish
- Nori sheets Optional, cut into thin strips
Spicy Mayo
- 2 tbsp mayonnaise Japanese mayo preferred
- 0.5 tbsp Sriracha adjust to your spice preference
- 0.5 tsp soy sauce or tamari
- 0.25 tsp lime juice A squeeze of lime juice
Instructions
Rice Preparation
- Rinse the sushi rice thoroughly until the water runs clear.
- Combine rinsed rice and 1.5 cups of water in a small saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, let sit covered for 10 minutes, then fluff with a fork.
Salmon Preparation
- Pat salmon fillets dry and season generously with salt, pepper, garlic powder, and paprika.
- For pan-searing, heat olive oil in a non-stick skillet over medium-high heat.
- Sear salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through.
Alternative Baking Method
- Preheat oven to 400°F (200°C) and place seasoned salmon on a parchment-lined baking sheet.
- Bake for 12-15 minutes or until the salmon is cooked through.
Spicy Mayo
- Whisk together mayonnaise, Sriracha, soy sauce, and lime juice in a small bowl until smooth.
Assembly & Serving
- Divide cooked rice into two bowls, top with a salmon fillet, sliced cucumber, and avocado.
- Drizzle generously with spicy mayo, then garnish with scallions, sesame seeds, and nori strips if desired.
- Serve immediately and enjoy your quick salmon rice bowl.
Notes
For an extra kick, add a pinch of chili flakes to the spicy mayo. You can also customize your toppings with other vegetables like shredded carrots or edamame. Ensure salmon is cooked to an internal temperature of 145°F (63°C).