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Salmon Avocado Bowls with Spicy Mayo
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Salmon Avocado Bowls with Spicy Mayo

These salmon avocado bowls drizzled with spicy mayo are everything you love about eating out but made healthy at home.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 bowls
Calories: 556 kcal
Course: Dinner
Cuisine: Asian

Ingredients

  • 1 cup sushi rice or white rice, or jasmine rice
  • salt pinch
  • 2 cups water
  • 4 salmon skin-on, fillets
  • salt to taste
  • black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • 1 English cucumber diced small, medium
  • 3 teaspoons soy sauce low-sodium
  • 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

Instructions

Cook the rice:
    Cup of Yum
  1. 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:
  1. While the rice cooks, pat the fish dry with paper towels; season with salt and pepper on both sides. 
  2. 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.
  3. 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:
  1. 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:
  1. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and chili paste.
Make the glaze:
  1. In a small bowl, combine soy sauce and brown sugar to create the soy glaze sauce. 
Combine:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 bowls

Amount Per Serving

Calories 556

% 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.