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Spicy Salmon Rice Bowls

Elevate your weeknight dinners with these Spicy Salmon Rice Bowls, featuring crispy salmon, creamy avocado, and fresh veggies over fluffy rice.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white or brown rice
  • 1 lb salmon fillet
  • 2 tbsp sriracha (or to taste)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • 1/4 cup green onions, chopped
  • 1 tbsp sesame seeds
  • Salt and pepper to taste

Method
 

Preparation
  1. If you haven't already cooked your rice, follow package instructions to prepare 2 cups of white or brown rice, then set aside to cool.
  2. Take your salmon fillet and season it with salt, pepper, a tablespoon of soy sauce, and a teaspoon of sesame oil, ensuring that the fish is evenly coated.
  3. In a nonstick skillet over medium-high heat, place the seasoned salmon skin-side down. Cook for about 4-5 minutes per side until the fish is cooked through and has a nice crispy exterior. Use a spatula to easily flip the salmon.
  4. Once cooked, remove the salmon and let it rest for a couple of minutes before slicing it into bite-sized pieces.
Assembly
  1. In your serving bowls, start by adding a generous scoop of your cooked rice. Lay the sliced salmon on top.
  2. Next, garnish the dish with sliced avocado, cucumber, chopped green onions, and sprinkle sesame seeds on top. Drizzle with the desired amount of sriracha for that spicy kick.
  3. Grab your chopsticks, dig in, and enjoy the delightful flavors of your Spicy Salmon Rice Bowls!

Notes

For protein alternatives, you can substitute grilled chicken or tofu for the salmon. Make sure to prep all ingredients before cooking to ensure a seamless cooking experience. Avoid overcooking the salmon to keep it moist.