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.
Summer break is in full swing here in Texas and I’m on a mission to come up with as many easy, produce-packed recipes as I can.
It’s far too hot for us to spend all dang day cooking, so salad bowls, quinoa bowls, sushi bowls, and rice bowls are the name of the game right now, especially since the grains and veggies can be prepped in advance and turned into a bevvy of mix and match meals throughout the week.
To keep these spicy salmon bowls on the lighter side, I opted for a mix of lettuce and rice to serve as the base. You can also try it with cauliflower rice or as a full salmon salad bowl if you’d like!
I’ve included all the measurements in the recipe card to make this rockin’ rice bowl for two but if you need additional servings it is so so so easy to make this recipe for 3, 4, or more!
Salmon Bowl Ingredients
Here’s what you’ll need to make these saucy + spicy salmon bowls:
White Rice
For each salmon bowl you will want to use 1/2 cup of cooked white rice. Basmati, Jasmine, brown rice, or even a short-grain sticky rice like sushi rice all work fantastic. Feel free to use extra rice if desired.
For a low-carb alternative to rice you can 100% make these spicy salmon bowls with cauliflower rice or turn these beautiful bowls into a spicy salmon salad.
Shredded Romaine Lettuce
Fresh, crisp salad greens help cut down on the amount of rice needed in each bowl and keep things light and tasty!
Wild-Caught Salmon
Any variety of salmon will work here, but when it’s available I always gravitate towards wild-caught salmon versus farm raised. I used Wild Atlantic Salmon. You can use fresh salmon or simply defrost from frozen. Pan-searing is my favorite speedy cooking method for salmon and baking is another easy option.
Fresh Veggies and Edamame
My perfect vegetable combo is a mix of shredded carrots, sliced cucumber, sliced jalapeno pepper, edamame and chopped green onion. The flavors and textures are simply marvelous together.
Spicy Sriracha Mayo Sauce
Mix together your favorite mayo with Sriracha chili sauce for a sushi-style bowl with tons of flavor. You can make as much or as little as you’d like. Use the Sriracha to control the heat and spice it up! I add quite a bit of sriracha to my mayo since I love it spicy.
I adore the creaminess of this sauce with the crisp veggies and tender rice. Top it off with toasted sesame seeds for a tasty garnish.
Optional Salmon Bowl Extras
- garlic chili oil for drizzling
- low-sodium soy sauce
- snow peas or snap peas
- spicy sriracha green beans
- pickled red onions
- fresh pickled veggies
- spicy crushed red pepper flakes
- thinly sliced radish
- shishito peppers
- nori or seaweed salad
Spicy Salmon Bowls
This rockin’ recipe yields 2 meal-sized rice bowls that are perfect for lunch or dinner! They have a poke bowl vibe that we just can’t get enough of!
Need enough bowls for 3, 4, or more? The recipe is easily doubled or tripled to feed your crew and the measurements don’t need to be exact so feel free to wing it. You can even make it for one (I’ve done this a bunch) when you need a speedy solo meal. Enjoy!
Spicy Salmon Bowls
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
Nutrition
Looking for More Salmon Recipes?
- NEW! Restaurant-Style Salmon Chimichurri Salad
- Sweet Chili Sriracha Salmon
- Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch
- Brazilian Salmon Stew via Simply Recipes
- Easy Grilled Salmon Sandwiches
- Pistachio Crusted Salmon
- Homemade Philadelphia Roll Sushi Rolls
If you get a chance to try these spicy salmon rice bowls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
My daughter loves this recipe! (she never liked salmon before) thank you 🙂
Such a fun recipe to make at home! Very fresh flavors too.
Thanks Katie!