Spicy Salmon Bowls
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
2 bowls
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Calories
680 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Salmon Bowls
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These Spicy Salmon Bowls are fresh, fiery, and flavorful! Each rockin’ rice bowl is loaded with spicy seared salmon, healthy vegetables, and tons of tasty toppings.
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Ingredients
- 8-12 oz salmon (fresh or defrosted from frozen) cut into two 4-6 oz portions
- ½-⅓ tsp ground cayenne pepper
- salt and pepper to taste
- 1 cups cooked rice or extra if preferred
- 2 cups shredded lettuce
- ½ English cucumber
- 1 cup shelled edamame
- 3-4 TBSP fresh cilantro leaves
- 1 cup shredded carrot
- ¼ cup sliced green onion
- 1 Jalapeño thinly sliced
- 1 small avocado sliced before serving
- toasted sesame seeds for topping
SPICY MAYO
- ¼ cup mayo
- 2-3 TBSP Sriracha to taste
OPTIONAL EXTRAS
- garlic chili oil for drizzling
- low sodium soy sauce for drizzling (GF or regular)
- crushed red pepper flakes
- snow peas or snap peas
- pickled red onions
- fresh pickled veggies
- thinly sliced radish
- shishito peppers
- nori or seaweed salad
Instructions
- Cook rice via desired method. (times will vary) You can take a shortcut with easy heat rice or leftover rice, or cook it from scratch on the stove, in a rice cooker, or in a pressure cooker. I aim for ½ cup cooked rice per bowl but you're welcome to use extra if desired.
- For the spicy mayo, mix together mayo and sriracha chili sauce until desired spiciness is reached. I like to heavy hand my sriracha. Set aside.
- Prep the veggies! Steam shelled edamame (or shell if using pods) and thinly slice an english cucumber into halves or quarters. Slice jalapeño and either use pre-shredded carrots or shred them at home from whole.
- Next cook the salmon. Season both sides with salt, pepper, and cayenne. Heat oil in a 10-12 inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon filets, without moving, until golden, approx. 4 minutes. Carefully flip heat to medium. Continue cooking until done to your liking, 3 to 5 minutes more. Cook time will depend on thickness of filet.
- Assemble bowls first starting with base of fluffy cooked rice and shredded lettuce and then add cucumber, jalapeño, carrots, edamame.
- Top each bowl with salmon and a hearty drizzle of spicy mayo. Sprinkle with toasted sesame seeds and sliced green onion. You can even add extra sriracha if you want! Enjoy!
Notes
- Cook time will vary if cooking rice from scratch versus using warmed leftover rice or precooked rice. Simply adjust times as needed.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
680kcal
(34%)
Carbohydrates
52g
(17%)
Protein
38g
(76%)
Fat
48g
(74%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
19g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
74mg
(25%)
Sodium
639mg
(27%)
Potassium
1915mg
(55%)
Fiber
15g
(60%)
Sugar
9g
(18%)
Vitamin A
11812IU
(236%)
Vitamin C
44mg
(49%)
Calcium
143mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 38g | 76% |
| Fat | 48g | 74% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 639mg | 27% |
| Potassium | 1915mg | 41% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 11812IU | 236% |
| Vitamin C | 44mg | 49% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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