Description
Delightful Spicy Salmon Rice Bowl brings zesty Pacific Northwest flavors to your dining table with fresh salmon, crisp vegetables, and a bold sriracha-infused sauce. Smooth rice, perfectly seared salmon, and tangy garnishes create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 salmon fillets, cut into bite-sized pieces
Salmon Marinade:
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) honey or brown sugar
- 1 tablespoon (15 milliliters) sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- 1 teaspoon sriracha (optional for extra spice)
Rice:
- 1 cup jasmine or sushi rice
- 2 cups (480 milliliters) water
- 1 pinch salt
Toppings:
- 1 small cucumber, thinly sliced
- 1 avocado, sliced
- 1 tablespoon (15 milliliters) sesame seeds
- 2 tablespoons (30 milliliters) chopped chives or green onions
- Furikake seasoning (optional, for garnish)
Spicy Mayo:
- 3 tablespoons (45 milliliters) mayonnaise (preferably Japanese mayo like Kewpie)
- 1/2 teaspoon (2.5 milliliters) sriracha (adjust to taste)
- 1 teaspoon (5 milliliters) sesame oil
Instructions
- Thoroughly rinse rice under cold water until liquid becomes transparent, ensuring no excess starch remains.
- Transfer rice to a pot, combining with water and a delicate salt sprinkle, then escalate to boiling temperature.
- Transition heat to low, securely cover pot, and allow gentle simmering for approximately 15 minutes until liquid completely absorbs.
- Remove from heating element, letting rice rest undisturbed for 10 minutes before gently fluffing with a fork.
- Craft a vibrant marinade by whisking together soy sauce, honey, sesame oil, garlic powder, ginger, and sriracha in a mixing vessel.
- Submerge salmon pieces within the marinade, carefully coating each morsel, and allow flavor infusion for 10-15 minutes.
- Warm a non-stick skillet over medium-high heat, preparing for salmon searing.
- Carefully place marinated salmon into the heated pan, reserving remaining marinade, and cook 2-3 minutes per side until golden and thoroughly cooked.
- Optional glazing: Pour reserved marinade into pan, simmering briefly to create a glossy finish.
- Whisk mayonnaise, sriracha, and sesame oil in a separate bowl, adjusting spice intensity to preference.
- Distribute cooked rice evenly between serving bowls.
- Artfully arrange cooked salmon atop rice, complementing with cucumber and avocado slices.
- Embellish with sesame seeds, chopped chives, and a generous drizzle of spicy mayo.
- Sprinkle furikake seasoning for an extra flavor dimension if desired.
- Serve immediately while components remain piping hot and textures pristine.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains that don’t become sticky or clumpy.
- Marinate salmon briefly to infuse maximum flavor without breaking down the delicate fish texture, keeping it tender and juicy.
- Adjust spice levels by controlling sriracha amount in marinade and mayo, making the dish customizable for different heat tolerances.
- Consider alternative protein options like tofu or chicken for vegetarian or non-seafood preferences, maintaining similar cooking techniques and marinade.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 645 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 95 mg