Description
Craving a dinner that’s both healthy AND exciting? This spicy salmon bowl delivers bold flavors and fresh ingredients in just 30 minutes. Your weeknight dinners just got an upgrade.
Ingredients
Scale
- 1 lb (450g) fresh salmon fillets, skin-on
- 2 cups (400g) short-grain white rice, rinsed
- 2 tbsp sriracha sauce
- 2 tbsp honey or maple syrup
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1 cup shredded carrots
- 2 green onions, sliced diagonally
- 1 tbsp sesame seeds
- 2 sheets nori (seaweed), cut into strips (optional)
- Lime wedges for serving
Instructions
- Cook rice according to package instructions. Once cooked, set aside and keep warm.
- In a small bowl, whisk together the sriracha, honey, soy sauce, rice vinegar, half the sesame oil, minced garlic, and grated ginger. Reserve about 2 tablespoons of the sauce for serving.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Heat the remaining sesame oil in a non-stick skillet over medium-high heat.
- Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and brush with the spicy sauce. Cook for 2-3 minutes more, brushing with additional sauce.
- Divide the warm rice between bowls. Break the salmon into chunks and arrange over the rice.
- Arrange cucumber slices, avocado, and shredded carrots around the salmon.
- Drizzle with reserved spicy sauce and sprinkle with green onions, sesame seeds, and nori strips if using.
- Serve with lime wedges on the side for squeezing over the bowl before eating.