Go Back
Spicy Salmon Rice Bowl

Spicy Salmon Rice Bowl Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb salmon fillet, skin on or off
  • 2 cups cooked jasmine rice
  • 3 tbsp soy sauce
  • 2 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp neutral oil
  • 1 avocado, sliced
  • 1/2 English cucumber, thinly sliced
  • 1/4 cup edamame, shelled
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Method
 

  1. Whisk soy sauce, sriracha, honey, rice vinegar, sesame oil, garlic, and ginger together in a small bowl.
  2. Pat salmon dry, season with salt, and sear in hot oil over medium-high heat for about 4 minutes per side. Pour the sauce into the pan and cook 2 to 3 minutes more, spooning sauce over the fish, until the salmon flakes and the sauce thickens.
  3. Slice the avocado, cucumber, and green onions while the salmon rests.
  4. Divide rice among four bowls, flake the salmon over the top, and arrange avocado, cucumber, and edamame around it.
  5. Spoon remaining pan sauce over the bowls, scatter green onions and sesame seeds, and serve.

Notes

If you prefer salmon cooked to medium-rare, use sushi-grade fillets and pull them off the heat a minute early. The sauce will still be hot enough to coat the fish.