This Spicy Salmon Rice Bowl is a flavorful, healthy, and easy-to-make dish that combines tender, glazed salmon with fresh veggies and fluffy rice. Perfect for lunch or dinner, this bowl is packed with bold flavors from the soy-honey-sriracha glaze and topped with vibrant ingredients like avocado, cucumber, and sesame seeds. Customize it to your liking and enjoy a delicious meal in no time!
Prep Time
- 10 minutes
Cook Time
- 15 minutes
Total Time
- 25 minutes
Servings
- 2 servings
Ingredients
For the Salmon:
- 2 salmon fillets (skin-on or skinless)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (adjust to taste for spice level)
- 1 tablespoon olive oil
For the Bowl:
- 1 cup cooked white or brown rice (or sushi rice for an authentic touch)
- ½ avocado, sliced
- ½ cucumber, thinly sliced or julienned
- 1 carrot, shredded or julienned
- 1 green onion, thinly sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- Optional: pickled ginger, seaweed snacks, or extra sriracha for serving
Instructions
Step 1: Prepare the Glaze
- In a small bowl, whisk together the soy sauce, honey, sesame oil, and sriracha until well combined. Set aside.
Step 2: Cook the Salmon
- Heat the olive oil in a skillet over medium heat.
- Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
- Place the salmon in the skillet, skin-side up (if using skin-on fillets), and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
- During the last 2 minutes of cooking, brush the glaze generously over the salmon, flipping once to coat both sides. Let the glaze caramelize slightly in the pan. Remove from heat and set aside.
Step 3: Assemble the Bowl
- Divide the cooked rice between two bowls.
- Slice the cooked salmon into bite-sized pieces or serve whole on top of the rice.
- Arrange the sliced avocado, cucumber, and shredded carrot around the salmon.
Step 4: Garnish and Serve
- Sprinkle the bowls with sesame seeds and sliced green onions for added flavor and presentation.
- Add optional toppings like pickled ginger, seaweed snacks, or an extra drizzle of sriracha if desired.
- Serve immediately and enjoy!
Pro Tips
- Glaze Variations: Add minced garlic or grated ginger to the glaze for extra depth of flavor.
- Meal Prep: Cook the salmon and prepare the rice and veggies ahead of time. Assemble the bowls just before serving for a quick meal.
- Veggie Swap: Use zucchini ribbons, radishes, or edamame as alternative toppings.
Nutrition Facts (Per Serving, based on 2 servings)
- Calories: 480
- Protein: 32g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 5g
- Sugar: 12g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Storage Tips
- Refrigerate: Store leftover components (salmon, rice, and veggies) separately in airtight containers in the fridge for up to 2 days . Reheat the salmon gently in the microwave or oven to avoid drying it out.
- Freeze: Freeze unglazed salmon fillets for up to 1 month . Thaw in the fridge before cooking and glazing.
Variations
- Protein Swap: Substitute salmon with grilled chicken, tofu, or shrimp for a different protein option.
- Grain Swap: Use quinoa, cauliflower rice, or brown rice instead of white rice for a healthier twist.
- Extra Spice: Add a pinch of red pepper flakes or chili oil for an even spicier kick.
Why You’ll Love This Recipe
This Spicy Salmon Rice Bowl is a perfect balance of savory, sweet, and spicy flavors, all packed into one satisfying dish. The tender glazed salmon pairs beautifully with fresh veggies and fluffy rice, while the customizable toppings make it versatile and fun. Whether you’re looking for a quick weeknight dinner or a meal prep-friendly recipe, this bowl is sure to become a favorite.
Ready to dig into this vibrant and flavorful dish? Grab your ingredients and get ready to savor every bite of this Spicy Salmon Rice Bowl!
