A super quick and easy Spicy Mayo Salmon Rice Bowl that has all the best flavors in one meal. It’s the perfect balance of creamy, tangy, and a little bit of sweetness. It’s reminiscent of a poke bowl, but fully cooked!
I’m a huge fan of rice bowl meals and this Spicy Mayo Salmon Rice Bowl is no exception. It’s the perfect way to use up any vegetables you have in your fridge and the dressing is made with pantry staples. The vegetables can be substituted with whichever ones you prefer, but definitely try include the avocado for the extra creaminess and the apples for a surprising pop of sweetness.
Since I’ve been pregnant, I’ve been avoiding raw fish…but let me tell you, it’s been a struggle! Poke bowls were part of our weekly rotation in our household, but this cooked Spicy Mayo Salmon Rice Bowl really helps to satisfy that craving and makes miss poke bowls much less! One of our favorite poke spots marinated the raw fish with a sesame and soy-based sauce and topped the bowl with a spicy Sriracha mayo, which is the inspiration for the flavors in this bowl. If you are avoiding raw fish or if you don’t eat raw fish in general, definitely give this bowl a try. I promise you won’t be disappointed!
AuthorTiffany AngelaCategoryFusion, JapaneseDifficultyBeginnerA super quick and easy Spicy Mayo Salmon Rice Bowl that has all the best flavors in one meal. It's the perfect balance of creamy, tangy, and a little bit of sweetness. It's reminiscent of a poke bowl, but fully cooked!
Rice: Cook rice however you normally prepare it.
Once the rice is done cooking, mix in the seasonings while it's still hot. Add 1 tbsp rice vinegar, 2 tsp white granulated sugar, and 1/2 tsp salt to the rice. Fold and mix the rice until all the rice is evenly coated. Keep folding and the rice will absorb the mixture while cooling down. Stop folding when the rice is back to its original consistency. If the bowls are not ready to assemble yet, put a damp cloth or paper towel over the rice bowl so that the top layer doesn't harden.
Salmon: While the rice is cooking, marinate the salmon fillets.
In a shallow bowl, mix 1 tbsp soy sauce, 1 tbsp sugar or honey, 1 tbsp sesame oil, 2 tsp rice vinegar, and 1 tsp grated ginger until combined. Add in the salmon fillets and toss gently to make sure they are evenly coated. Set aside for 10-15 minutes while you prep the dressings and toppings. Suggest flipping the fillets every 5 minutes so both sides are evenly marinated.
In a medium non-stick pan, heat 1 tbsp oil. Add the marinated salmon fillets to the pan and cook on one side for about 2-3 minutes. Flip over and cook for an additional 2-3 minutes. Suggest checking on the salmon every few minutes as the marinade can easily burn!
Suggest using a meat thermometer to check for doneness as different thicknesses of fillets will cook at different times (120°F to 130°F for medium-rare to medium or 145°F for pregnancy-safe temperature).
Dressing: In a small bowl, combine 1/4 cup mayonnaise, 2 tsp Sriracha, 1 1/2 tsp white granulated sugar, and 1/2 tsp lime juice. Stir to combine thoroughly until sugar has dissolved and set aside.
Assembly: To assemble, add the rice to a bowl with some salad greens, cucumbers, avocado, apple, and onion. Top with the cooked salmon and sprinkle some sesame seeds on for garnish. Drizzle lots of spicy mayo dressing on top and enjoy!
Ingredients
Directions
Rice: Cook rice however you normally prepare it.
Once the rice is done cooking, mix in the seasonings while it's still hot. Add 1 tbsp rice vinegar, 2 tsp white granulated sugar, and 1/2 tsp salt to the rice. Fold and mix the rice until all the rice is evenly coated. Keep folding and the rice will absorb the mixture while cooling down. Stop folding when the rice is back to its original consistency. If the bowls are not ready to assemble yet, put a damp cloth or paper towel over the rice bowl so that the top layer doesn't harden.
Salmon: While the rice is cooking, marinate the salmon fillets.
In a shallow bowl, mix 1 tbsp soy sauce, 1 tbsp sugar or honey, 1 tbsp sesame oil, 2 tsp rice vinegar, and 1 tsp grated ginger until combined. Add in the salmon fillets and toss gently to make sure they are evenly coated. Set aside for 10-15 minutes while you prep the dressings and toppings. Suggest flipping the fillets every 5 minutes so both sides are evenly marinated.
In a medium non-stick pan, heat 1 tbsp oil. Add the marinated salmon fillets to the pan and cook on one side for about 2-3 minutes. Flip over and cook for an additional 2-3 minutes. Suggest checking on the salmon every few minutes as the marinade can easily burn!
Suggest using a meat thermometer to check for doneness as different thicknesses of fillets will cook at different times (120°F to 130°F for medium-rare to medium or 145°F for pregnancy-safe temperature).
Dressing: In a small bowl, combine 1/4 cup mayonnaise, 2 tsp Sriracha, 1 1/2 tsp white granulated sugar, and 1/2 tsp lime juice. Stir to combine thoroughly until sugar has dissolved and set aside.
Assembly: To assemble, add the rice to a bowl with some salad greens, cucumbers, avocado, apple, and onion. Top with the cooked salmon and sprinkle some sesame seeds on for garnish. Drizzle lots of spicy mayo dressing on top and enjoy!
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