5 from 12 votes
Spicy Salmon Bowls
Spicy Salmon Bowls feature cooked salmon seasoned with cayenne and black pepper, served over rice with fresh vegetables like shredded lettuce, cucumber, shredded carrots, and edamame. A spicy mayo made from mayonnaise and sriracha adds a creamy, piquant element, while optional extras such as sesame seeds and pickled vegetables enhance texture and flavor variety.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
2
bowls
Calories:
680 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 8-12 oz salmon (fresh or defrosted from frozen) cut into two 4-6 oz portions
- ½-⅓ tsp ground cayenne pepper
- salt to taste
- black pepper to taste
- 1 cups rice or extra if preferred, cooked
- 2 cups lettuce shredded
- ½ English cucumber
- 1 cup edamame shelled
- 3-4 TBSP cilantro fresh leaves
- 1 cup carrot shredded
- ¼ cup green onion sliced
- 1 jalapeño thinly sliced
- 1 avocado sliced before serving, small
- sesame seeds for topping, toasted
SPICY MAYO
- ¼ cup mayonnaise
- 2-3 TBSP sriracha to taste
OPTIONAL EXTRAS
- garlic chili oil for drizzling
- soy sauce for drizzling (GF or regular, low sodium
- red pepper flakes crushed
- snow peas or snap peas
- red onion pickled
- pickled vegetables fresh
- radish thinly sliced
- shishito pepper
- 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!
Cup of Yum
Notes
- Adjust rice cooking time depending on whether you use freshly cooked, leftover, or microwaveable rice.
- Nutrition information varies by the extra toppings chosen; customize as you prefer.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 bowls
Amount Per Serving
Calories 680
% 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.