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0 from 15 votes

Spicy Salmon Bowl

Salmon coated in a sweet, salty, and spicy marinade over a bed of fluffy rice with fresh greens like avocado and cucumber on top, this Spicy Salmon Bowl will send your tastebuds dancing. Enjoy it as an easy and quick dinner (just 10 minutes!) or as a meal prepped lunch you’ll look forward to all week long.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 461 kcal
Course: Main Course , Lunch , Dinner , Others
Cuisine: Asian

Ingredients

  • 1 sockeye salmon filet 7-8oz
  • 1 ¼ cup cooked white rice ~½ cup dry
  • 1 avocado
  • ½ small jalapeño
  • 2 baby english cucumbers
  • ¼ cup chopped green onion
  • 1 tsp Sriracha
  • 1 tbsp rice vinegar
  • 1 tsp lite soy sauce
  • pinch red pepper flakes
  • spicy mayo to taste

Instructions

    Cup of Yum
  1. First prepare the rice according to the bag instructions.
  2. 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.
  3. In a small bowl, whisk together rice wine vinegar, sriracha, soy sauce, and red pepper flakes. Pour over the salmon chunks.
  4. Heat a skillet to medium heat and cook salmon until it reaches an internal temperature of 145°F.
  5. While the salmon is cooking, dice jalapeño, green onion, cucumber (use the vegetable chopper if you have one). Slice avocado.
  6. Once the salmon is done cooking, divide the rice between two bowls. Top each bowl with salmon chunks, and vegetables.
  7. Drizzle with spicy mayo and enjoy!

Notes

  • Tip for success: Don’t over cook your salmon! There’s a fine line between done and overdone and over done salmon becomes quite tough. Start with a lower cook time and cut into a piece to check it. You can always turn the heat back on.
  • Tip for success: Don’t over cook your salmon! There’s a fine line between done and overdone and over done salmon becomes quite tough. Start with a lower cook time and cut into a piece to check it. You can always turn the heat back on.
  • Store in an air-tight container in the refrigerator for up to three days. I suggest adding the avocado just before enjoying it to avoid browning.
  • Store in an air-tight container in the refrigerator for up to three days. I suggest adding the avocado just before enjoying it to avoid browning.

Nutrition Information

Serving 1 bowl Calories 461kcal (23%) Carbohydrates 43g (14%) Protein 27g (54%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 54mg (18%) Sodium 457mg (19%) Potassium 515mg (15%) Fiber 6g (24%) Sugar 3g (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 461

% 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.