Spicy Salmon Rice Bowl
This Spicy Salmon Rice Bowl is a flavorful and nutritious meal, combining tender, caramelized salmon bites with creamy avocado, crisp cucumber, and a spicy mayo drizzle over fluffy white rice. It’s the perfect balance of heat, freshness, and richness—all in one bowl! Great for a quick and satisfying lunch or dinner.
⏱ Total Time: 25 minutes
👩🍳 Prep Time: 10 minutes
🔥 Cook Time: 10-15 minutes
Ingredients:
For the Salmon:
2 salmon fillets, cut into bite-sized cubes
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp honey or maple syrup
1 tsp sriracha (adjust for spice level)
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Bowl:
1 cup cooked white or jasmine rice
½ avocado, diced
½ cucumber, sliced
1 tbsp chopped cilantro
½ lime, for squeezing
For the Spicy Mayo Sauce:
¼ cup mayonnaise or Greek yogurt
1 tbsp sriracha
½ tsp soy sauce
½ tsp lime juice
½ tsp honey
Instructions:
Prepare the Salmon:
In a bowl, mix olive oil, soy sauce, honey, sriracha, garlic powder, smoked paprika, salt, and pepper. Toss in the salmon cubes and let marinate for 10-15 minutes.
Cook the Salmon:
Heat a skillet over medium-high heat and sear the salmon for 2-3 minutes per side until golden and caramelized.
Make the Sauce:
Mix all sauce ingredients in a small bowl.
Assemble the Bowl:
Add cooked rice to a bowl, top with salmon, diced avocado, cucumber slices, and a drizzle of the spicy mayo sauce.
Garnish:
Sprinkle with chopped cilantro and squeeze fresh lime juice over everything.
Tips for the Best Spicy Salmon Rice Bowl
✅ Use Fresh Salmon – Fresh, high-quality salmon will give you the best flavor and texture. If using frozen salmon, thaw it completely before cooking.
✅ Marinate for Extra Flavor – Let the salmon sit in the marinade for at least 10-15 minutes to absorb the spices and sauce.
✅ Don’t Overcook the Salmon – Cook just until golden brown and slightly crispy on the outside while keeping the inside tender. About 2-3 minutes per side on medium-high heat is ideal.
✅ Customize the Heat Level – Adjust the amount of sriracha in the marinade and sauce to your spice preference.
✅ Try an Air Fryer Version – Cook the marinated salmon at 400°F (200°C) for 6-8 minutes, shaking the basket halfway for even cooking.
✅ Make It a Meal Prep Option – Store ingredients separately and assemble fresh to keep everything delicious and fresh.
Q&A
❓ Can I use a different fish?
Yes! You can swap salmon for shrimp, tuna, or even tofu for a plant-based version.
❓ What can I use instead of sriracha?
Try gochujang (Korean chili paste), chili flakes, or a milder hot sauce for a different twist.
❓ Can I make it low-carb?
Absolutely! Replace the white rice with cauliflower rice, zucchini noodles, or quinoa for a lower-carb option.
❓ How do I store leftovers?
Keep the salmon, rice, and toppings separate in airtight containers in the fridge for up to 2 days. Reheat the salmon in a skillet or air fryer to maintain crispiness.
Spicy Salmon Rice Bowl Nutrition (Per Serving)
(Estimated, based on a bowl with salmon, rice, avocado, cucumber, and spicy mayo sauce)
Calories: ~550-600 kcal
Protein: ~35g
Carbohydrates: ~50g
Fats: ~25g
Fiber: ~6g
Sugars: ~5g
Sodium: ~700mg (varies with soy sauce & sriracha)
🔹 To Lower Calories: Use less rice or swap for cauliflower rice