Salmon Avocado Bowls with Spicy Mayo
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Salmon Avocado Bowls with Spicy Mayo
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These salmon avocado bowls drizzled with spicy mayo are everything you love about eating out but made healthy at home.
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Ingredients
- 1 cup sushi rice or jasmine rice or white rice
- pinch of salt
- 2 cups water
- 4 salmon fillets skin-on
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 medium English cucumber diced small
- 3 teaspoons low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 avocado diced
For the spicy mayo:
- 2 tablespoons mayonnaise
- 1 tablespoon water
- ½ to 1 teaspoon chili paste or sriracha
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Instructions
Cook the rice:
- In a medium pot, combine the rice, a pinch of salt, and just under 2 cups of water. Bring to a boil, cover, reduce the heat to low, and cook, without stirring, for about 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Rice should be al dente, not mushy.
Cook the salmon:
- While the rice cooks, pat the fish dry with paper towels; season with salt and pepper on both sides.
- In a large non-stick pan over medium heat, heat 1 tablespoon of olive oil. Place the salmon, skin side up, and cook, for for 6 to 8 minutes, or until lightly browned. I find it helpful to loosely half-cover the pan with a lid to reduce kitchen splatter.
- Flip the salmon and cook for an additional 4 to 6 minutes, until it's cooked through, about 145F. Remove from heat and transfer the salmon to a large bowl.
Marinate the cucumber:
- In a medium bowl, combine the rice vinegar and white sugar. Place the diced cucumbers inside and stir to combine. Let it sit for about 10 minutes, while the salmon cooks, tossing them in the sauce a few times.
Make the spicy mayo:
- In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and chili paste.
Make the glaze:
- In a small bowl, combine soy sauce and brown sugar to create the soy glaze sauce.
Combine:
- Remove skins from salmon, drizzle the soy glaze over the salmon pieces and with two forks, shred the salmon meat and combine with the sauce.
- Assemble the salmon bowls by adding a base of rice, topped with fish, diced avocado, cucumber slices, and a drizzle of spicy mayo.
Nutrition Information
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Serving
1 serving
Calories
556kcal
(28%)
Carbohydrates
46g
(15%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
95mg
(32%)
Sodium
282mg
(12%)
Potassium
1259mg
(36%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
226IU
(5%)
Vitamin C
7mg
(8%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 556kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 282mg | 12% |
| Potassium | 1259mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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