Spicy Salmon Bowls

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.

Course Main Dish

Cuisine Asian, Pescatarian

Keyword Spicy Salmon Bowls

Prep Time 15

Cook Time 10

Total Time 25

Servings bowls

Calories 680kcal

Author Jenn Laughlin - Peas and Crayons

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