Description
These Crispy Spicy Salmon Bowls are a delicious and satisfying meal option that combines the freshness of sushi-grade salmon with a spicy mayo sauce, creamy avocado, and crunchy vegetables. Perfect for a quick and flavorful lunch or dinner.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked jasmine rice or sushi rice, cooled
- 4 oz sushi-grade salmon, diced
Spicy Mayo Sauce:
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon mayonnaise
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Additional Toppings:
- 1/2 avocado, sliced
- 1/4 cucumber, thinly sliced
- 1/4 cup shredded carrots
- 1 tablespoon scallions, chopped
- 1 tablespoon sesame seeds
- 1/2 teaspoon chili flakes (optional)
- 1/2 teaspoon seaweed flakes (optional)
Instructions
- Prepare Spicy Mayo Sauce: In a small bowl, combine sriracha sauce, mayonnaise, sesame oil, honey, and rice vinegar. Set aside.
- Cook Salmon: Heat olive oil in a non-stick pan. Add diced salmon and cook until crispy on the outside but tender inside. Remove from heat.
- Prepare Rice: Toss cooled rice with soy sauce for flavor.
- Assemble Bowls: Divide rice into serving bowls. Top with salmon, avocado, cucumber, carrots, and scallions.
- Add Toppings: Drizzle spicy mayo sauce over each bowl. Garnish with sesame seeds, chili flakes, and seaweed flakes.
- Serve: Enjoy immediately!
Notes
- Feel free to customize with additional vegetables like radishes or edamame.
- Adjust spiciness by reducing sriracha or omitting chili flakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course, Bowl
- Method: Stovetop
- Cuisine: Japanese, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg
