Spicy Salmon Rice Bowls

by 30MinuteMeals
Prep: 10m
Cook: 15m
seafood
Spicy Salmon Rice Bowls - Image

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Ingredients
Servings:4
1 1/2lbsalmon fillets
1 1/2cupwhite rice
1/4cupmayonnaise
3tbspsriracha
1/4cupsoy sauce
2tbsphoney
1tspsesame oil
1English cucumber
2carrots
4green onions
1avocado
1tbspsesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Start the rice

    Cook the rice according to the package directions. Get it going first so it finishes right when the salmon does, then prep everything else while both cook.

  1. 2

    Whisk the spicy mayo

    In a small bowl, stir the mayonnaise with 1 tablespoon of the sriracha until smooth. Set aside.

  2. 3

    Make the glaze

    Whisk the soy sauce, honey, the remaining 2 tablespoons sriracha, and the sesame oil in a bowl. Brush about half over the raw salmon and pour the rest into a small saucepan.

  3. 4

    Bake the salmon

    Heat the oven to 400 degrees F. Line a sheet pan with parchment, set the salmon skin-side down, and tuck the thin ends under so it cooks evenly. Bake 12 to 15 minutes, until the fish is opaque and flakes easily with a fork. Meanwhile, simmer the reserved glaze over low heat for a few minutes until slightly thickened.

  4. 5

    Prep the toppings

    While the salmon bakes, thinly slice the cucumber, shred or thinly slice the carrots, slice the green onions, and slice the avocado.

  5. 6

    Build the bowls

    Divide the rice among bowls. Top each with a salmon fillet and brush with the reduced glaze. Pile on the cucumber, carrot, avocado, and green onion, drizzle with the spicy mayo, and finish with sesame seeds.

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Spicy Salmon Rice Bowls

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 1/2 lb salmon fillets
  • 1 1/2 cup white rice
  • 1/4 cup mayonnaise
  • 3 tbsp sriracha
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1 English cucumber
  • 2 carrots
  • 4 green onions
  • 1 avocado
  • 1 tbsp sesame seeds

Instructions

  1. Start the riceCook the rice according to the package directions. Get it going first so it finishes right when the salmon does, then prep everything else while both cook.
  2. Whisk the spicy mayoIn a small bowl, stir the mayonnaise with 1 tablespoon of the sriracha until smooth. Set aside.
  3. Make the glazeWhisk the soy sauce, honey, the remaining 2 tablespoons sriracha, and the sesame oil in a bowl. Brush about half over the raw salmon and pour the rest into a small saucepan.
  4. Bake the salmonHeat the oven to 400 degrees F. Line a sheet pan with parchment, set the salmon skin-side down, and tuck the thin ends under so it cooks evenly. Bake 12 to 15 minutes, until the fish is opaque and flakes easily with a fork. Meanwhile, simmer the reserved glaze over low heat for a few minutes until slightly thickened.
  5. Prep the toppingsWhile the salmon bakes, thinly slice the cucumber, shred or thinly slice the carrots, slice the green onions, and slice the avocado.
  6. Build the bowlsDivide the rice among bowls. Top each with a salmon fillet and brush with the reduced glaze. Pile on the cucumber, carrot, avocado, and green onion, drizzle with the spicy mayo, and finish with sesame seeds.

Notes & Tips

This is the fastest way I know to make salmon feel like takeout. The trick is timing: get the rice going first, then the salmon and toppings happen while it cooks, so the whole thing lands in under half an hour. Don't skip the spicy mayo, it's the whole point. Pull the salmon at the 12-minute mark and check it, because overcooked salmon is the one thing that'll sink this. Got kimchi or quick-pickled onions in the fridge? Throw them on. Any quick raw veg works here.