Spicy Salmon Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
461 kcal
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Course
Main Course, Lunch, Dinner, Others
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Cuisine
Asian
Spicy Salmon Bowl
Description
This Spicy Salmon Bowl features sockeye salmon cut into chunks and lightly marinated in a blend of rice wine vinegar, sriracha, soy sauce, and red pepper flakes. Cooking the salmon to a safe internal temperature while avoiding overcooking preserves its tenderness. Fresh diced jalapeño, green onion, and cucumber add crispness and heat contrast, and sliced avocado provides creaminess. The bowl is served over white rice that forms a neutral base for the flavors. A drizzle of spicy mayonnaise on top adds additional smooth heat.
The bowl offers a combination of tender, lightly spicy salmon and fresh, crunchy vegetables with creamy avocado, making it suitable for a balanced lunch or dinner. The individual components maintain distinct textures and flavors that come together harmoniously.
Leftovers should be stored in an airtight container and consumed within three days. Add avocado shortly before serving to prevent browning. Care is needed to avoid overcooking salmon, as it can become tough; start with less cooking time and check doneness incrementally.
Ingredients
- 1 sockeye salmon 7-8oz, filet
- 1 ¼ cup white rice ~½ cup dry, cooked
- 1 avocado
- ½ jalapeño small
- 2 English cucumber baby
- ¼ cup green onion chopped
- 1 tsp sriracha
- 1 tbsp rice vinegar
- 1 tsp soy sauce lite
- pinch red pepper flakes
- mayonnaise to taste, spicy
Instructions
- First prepare the rice according to the bag instructions.
- Then, dice the filet of salmon into 1” chunks. If your salmon has skin you can cook it with the skin on and then remove it (slightly easier, but lose some of the marinade flavor) or you can remove it prior to cooking.
- In a small bowl, whisk together rice wine vinegar, sriracha, soy sauce, and red pepper flakes. Pour over the salmon chunks.
- Heat a skillet to medium heat and cook salmon until it reaches an internal temperature of 145°F.
- While the salmon is cooking, dice jalapeño, green onion, cucumber (use the vegetable chopper if you have one). Slice avocado.
- Once the salmon is done cooking, divide the rice between two bowls. Top each bowl with salmon chunks, and vegetables.
- Drizzle with spicy mayo and enjoy!
Notes
- Do not overcook the salmon to keep it tender; start with a lower cook time and check doneness by cutting a piece.
- Store leftovers in an airtight container refrigerated up to three days.
- Add avocado slices just before serving to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 457mg | 19% |
| Potassium | 515mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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