Salmon Rice Bowls with Spicy Mayo
Colorful, nutritious, and packed with flavor, these Japanese-inspired salmon bowls feature juicy marinated salmon, fresh veggies, fluffy rice, and a creamy spicy mayo drizzle—all ready in under 30 minutes!
Ingredients
- 4 fillets salmon about 5 oz each, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- 2 cups cooked jasmine or sushi rice
- 1 avocado sliced
- 1 cucumber thinly sliced
- 1 carrot julienned
- 1 cup edamame cooked
- 2 radishes thinly sliced
- 1 sheet nori cut into strips (optional)
- pickled ginger for garnish (optional)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha adjust to taste
- 1 teaspoon rice vinegar
- sesame seeds for topping
- chopped green onions for topping
- lime wedges for serving
Instructions
- Cook the rice according to package instructions so it's fluffy and ready when the salmon is done.
- In a bowl, whisk together soy sauce, sesame oil, honey or maple syrup, minced garlic, and grated ginger.
- Place salmon fillets in the marinade, turning to coat. Let sit for 10 minutes.
- Meanwhile, prep your veggies: slice avocado, cucumber, radishes, and julienne the carrot. Cook the edamame if needed.
- Whisk together mayonnaise, sriracha, and rice vinegar to make the spicy mayo. Set aside.
- Heat a non-stick pan over medium heat. Cook salmon fillets for about 3-4 minutes per side, or until cooked through and caramelized.
- Assemble the bowls: Divide rice among four bowls, top with salmon, avocado, cucumber, carrot, edamame, and radishes.
- Drizzle spicy mayo over the top, sprinkle with sesame seeds and chopped green onions, and garnish with lime wedges, nori strips, and pickled ginger if using.
Notes
For best results, marinate the salmon while you prep the veggies and sauce. These bowls are super customizable—swap in your favorite seasonal veggies! Leftover spicy mayo can be stored in the fridge for up to 5 days.