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Salmon and Rice Bowls with Spicy Mayo Recipe

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4.1 from 8 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This vibrant Salmon and Rice Bowls recipe combines tender, marinated salmon baked to perfection with fresh cucumbers, creamy avocado, and steamed edamame over a bed of fluffy rice. Topped with a spicy mayo drizzle and sesame seeds, these bowls offer a balanced, flavorful meal that’s perfect for a quick, nutritious dinner.

Ingredients

Salmon and Marinade

  • 1 1/2 lbs center-cut salmon filet, skin removed
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sriracha (or chili garlic paste)
  • 2 garlic cloves, grated
  • 2 teaspoons grated ginger (or ginger paste)

Spicy Mayo

  • 1/3 cup kewpie mayo (or regular mayonnaise)
  • 1 tablespoon sriracha (or chili garlic paste)
  • 1 teaspoon grated ginger (or ginger paste)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce

Bowls and Toppings

  • 4 cups steamed rice
  • 2 Persian or baby cucumbers, cut into half moons
  • 1 avocado, sliced
  • 1 cup shelled edamame, steamed
  • Sesame seeds, for garnish
  • Nori sheets, for serving

Instructions

  1. Make the marinade: In a mixing bowl, whisk together the soy sauce, honey, sriracha, garlic, and ginger until smooth to form a flavorful marinade for the salmon.
  2. Prep the salmon: Pat the salmon dry with paper towels and cut it into 1 1/2 inch cubes to ensure even marinating and cooking.
  3. Marinate the salmon: Toss the cubed salmon with the marinade and let it marinate for 20-30 minutes or up to 8 hours, allowing the flavors to fully infuse.
  4. Make the spicy mayo: In a small bowl, whisk together the kewpie mayo, sriracha, grated ginger, soy sauce, and toasted sesame oil until smooth. Refrigerate until ready to use.
  5. Preheat the oven: Set the oven to 400°F to prepare for baking the salmon.
  6. Bake the salmon: Line a rimmed baking sheet with parchment paper, remove the salmon from the marinade, and spread it evenly on the sheet. Bake for 8-10 minutes, then broil for 1-2 minutes to achieve a light char and enhance flavor. Remove from the oven.
  7. Assemble the bowls: Divide the steamed rice between bowls, then top with baked salmon, cucumbers, avocado slices, steamed edamame, and any other desired toppings. Drizzle with the prepared spicy mayo and garnish with sesame seeds and nori sheets. Serve immediately for the best experience.

Notes

  • Marinate the salmon longer (up to 8 hours) for a more intense flavor.
  • Use freshly grated ginger and garlic for the best taste, but paste versions can be substituted.
  • Adjust sriracha amounts to your preferred level of spiciness.
  • You can substitute the salmon with other firm fish or tofu for variation.
  • Serve with extra nori sheets on the side for added texture and flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://myeasyplate.com/salmon-and-rice-bowls-with-spicy-mayo-recipe/