Description
These Salmon Rice Bowls with Spicy Mayo are a quick, flavor-packed meal made with tender salmon, fluffy rice, crisp veggies, and a creamy, slightly spicy sauce. It’s an easy, customizable dinner that comes together fast and satisfies every time.
Ingredients
Units
Scale
- 2 salmon fillets
- Salt and pepper
- 1 tablespoon avocado oil or olive oil
For serving:
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- 1/2 cucumber, sliced or diced
- 2 green onions, sliced
- 1/2 cup shredded carrots
- 3-4 radishes, thinly sliced
- 1/2 cup edamame
- Sesame seeds
- Furikake
- Seaweed, for serving
- Spicy mayo (bang bang sauce) — see notes for full recipe
Instructions
- Pat the salmon dry and season both sides with salt and pepper.
- Heat a skillet over medium-high heat and add the oil. Place the salmon skin-side down and cook for 4–5 minutes, until the skin is crisp and the salmon is mostly cooked through. Flip and cook another 2–3 minutes, until just done.
- While the salmon cooks, prepare the sauce. I use my bang bang sauce here — it’s creamy, a little sweet, and a little spicy.
- Divide the rice between bowls. Top with the salmon, breaking it into large pieces, then add avocado, cucumber, carrots, radishes, and edamame.
- Drizzle generously with the spicy mayo and finish with green onions, sesame seeds, and furikake. Serve with seaweed on the side.
Notes
- Use whatever you have for toppings — this is one of those bowls that works with whatever’s in the fridge. I usually go with avocado, cucumber, carrots, and radishes, but it’s flexible.
- For the sauce, use my bang bang sauce — it comes together in a couple minutes and really makes the bowl.
- You can bake the salmon at 400°F for 10–12 minutes or broil it for a quicker option.