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Salmon Rice Bowl

20-Minute Salmon Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets (4 to 6 oz each)
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp honey
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger (optional)
  • 1 tbsp vegetable or canola oil
  • 2 cups cooked sushi or short-grain rice
  • 1 medium avocado, sliced
  • 1 small cucumber, thinly sliced
  • 1/3 cup shelled edamame (optional)
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp fresh lime juice

Method
 

  1. Whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Set the spicy mayo aside.
  2. Pat salmon dry, season with salt and pepper, then sear skin side down in hot oil for 4 minutes until crisp. Flip and cook 2 minutes more.
  3. Combine soy sauce, mirin, honey, garlic, and ginger, pour into the pan, and spoon the glaze over the salmon for 1 to 2 minutes until thickened.
  4. Slice the salmon, divide rice among bowls, add avocado, cucumber, and edamame, drizzle with spicy mayo, and top with scallions and sesame seeds. Serve immediately.

Notes

If your rice is cold from the fridge, the hot salmon will warm it just enough. Pat the salmon completely dry before searing, and don’t move it until the skin releases on its own.