This vibrant and flavorful Spicy Salmon Rice Bowl combines tender, seared salmon with a creamy, spicy sauce and fluffy rice, creating a wholesome and satisfying meal. With fresh cucumber, green onions, and sesame seeds for garnish, this dish is perfect for weeknight dinners or a quick and healthy lunch option.
Why You’ll Love This Recipe
Quick and Easy: Ready in just 25 minutes, this recipe is perfect for busy days.
Customizable: Adjust the spice level and toppings to your liking.
Balanced and Wholesome: It’s packed with protein, healthy fats, and carbs for a complete meal.
Restaurant-Quality: Enjoy a gourmet experience in the comfort of your home.
Versatile: Great for meal prep or impressing guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon:
2 salmon fillets (skin on or off)
1 tbsp honey
2 tbsp soy sauce
1 tsp sesame oil
1 tsp garlic, minced
½ tsp ginger, grated
½ tsp red pepper flakes (optional, for extra spice)
For the Sauce:
1 tbsp sriracha (adjust for spice level)
¼ cup mayonnaise
1 tsp soy sauce
1 tsp lime juice
For the Rice Bowl:
2 cups cooked jasmine or sushi rice
½ cucumber, thinly sliced
1 green onion, chopped
Sesame seeds for garnish
Directions
Marinate the Salmon:
In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes.
Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for 15–20 minutes.
Prepare the Sauce:
In a small bowl, whisk together mayonnaise, sriracha, soy sauce, and lime juice. Adjust the spice level to taste. Set aside.
Cook the Salmon:
Heat a non-stick skillet over medium-high heat and add a small amount of oil.
Remove the salmon from the marinade and sear for 3–4 minutes per side until cooked through and caramelized.
Assemble the Bowl:
Divide the cooked rice into two bowls.
Place the cooked salmon on top of the rice.
Arrange sliced cucumber on the side.
Drizzle the spicy sauce generously over the salmon and rice.
Sprinkle with chopped green onions and sesame seeds for garnish.
Servings and Timing
Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
Vegetarian Option: Swap salmon with tofu or tempeh marinated in the same sauce.
Rice Alternatives: Use quinoa, brown rice, or cauliflower rice for a different base.
Add Veggies: Include avocado slices, shredded carrots, or edamame for extra nutrients.
Spice Level: Adjust the sriracha in the sauce or omit red pepper flakes to control the heat.
Gluten-Free: Use tamari instead of soy sauce.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the rice and salmon in the microwave for 1–2 minutes until warmed through. Store the sauce separately and drizzle it fresh before serving.
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FAQs
How can I tell when the salmon is cooked?
Salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I use canned salmon for this recipe?
Canned salmon isn’t ideal for this recipe as it’s already cooked, but it can work in a pinch. Skip the cooking step and use it as a topping.
What type of rice works best for this dish?
Jasmine or sushi rice works best due to their fluffy texture and ability to absorb the flavors of the sauce.
Is the sauce very spicy?
The sauce has a moderate spice level. Adjust the sriracha to suit your taste, or leave it out for a milder version.
Can I make this dish ahead of time?
Yes, you can cook the rice and salmon in advance and assemble the bowls when ready to serve. Store each component separately for best results.
Conclusion
This Spicy Salmon Rice Bowl is a delicious, quick, and nutritious meal that will quickly become a household favorite. The combination of tender salmon, fluffy rice, and a creamy, spicy sauce is both satisfying and easy to prepare. Whether you’re cooking for yourself or others, this recipe delivers bold flavors and a gourmet touch with minimal effort. Enjoy.
📖 Recipe:
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Spicy Salmon Rice Bowl
- Total Time: 25 minutes
- Yield: 2 servings
Description
This Spicy Salmon Rice Bowl recipe is a quick and wholesome meal combining tender, caramelized salmon, fluffy rice, and a creamy spicy sauce. Garnished with cucumber, green onions, and sesame seeds, it’s perfect for weeknight dinners or meal prep.
Ingredients
For the Salmon:
2 salmon fillets (skin on or off)
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 tsp garlic, minced
½ tsp ginger, grated
½ tsp red pepper flakes (optional, for extra spice)
For the Sauce:
¼ cup mayonnaise
1 tbsp sriracha (adjust for spice level)
1 tsp soy sauce
1 tsp lime juice
For the Rice Bowl:
2 cups cooked jasmine or sushi rice
½ cucumber, thinly sliced
1 green onion, chopped
Sesame seeds for garnish
Instructions
- Marinate the Salmon:
- Whisk soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
- Marinate the salmon fillets in the mixture for 15–20 minutes.
- Prepare the Sauce:
- In a small bowl, mix mayonnaise, sriracha, soy sauce, and lime juice. Adjust spice level to taste.
- Cook the Salmon:
- Heat a non-stick skillet over medium-high heat with a little oil.
- Sear the marinated salmon for 3–4 minutes per side until cooked through and caramelized.
- Assemble the Bowl:
- Divide cooked rice into two bowls.
- Place the cooked salmon on top.
- Add sliced cucumber on the side.
- Drizzle with the spicy sauce.
- Garnish with green onions and sesame seeds.
Notes
Customize the spice level by adjusting the sriracha and red pepper flakes.
For a gluten-free version, replace soy sauce with tamari.
This dish works great for meal prep; store components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 servings
- Calories: 400 kcal per serving
