Staying the course with eating healthier in the New Year, this satisfying Spicy Salmon Bowl is extremely flavorful and simple to make.
*Kid friendly, if your kids eat salmon… you can easily sub out salmon for shrimp, tofu or chicken!
I rarely buy salmon. I want to love it, but I’ve yet to master an at-home recipe I enjoy as much as a sweet teriyaki salmon with a sticky rice cake I can order at a fine dining restaurant. One of my goals this year is to eat more fish, so I wanted to give salmon another go.
Oh MY! Did this recipe surprise me. Jeff doesn’t typically like salmon either, but said we can add this to the *weekly* menu roundup. Admittedly, I didn’t make enough for the kids because I was experimenting in the kitchen yesterday, but I’m 100% positive they’d enjoy this meal. They aren’t big on salmon, so I might swap the protein out for chicken. If you want to make it vegetarian, you could even try tofu with using the same seasonings.
If you want to cut down on the spice, skip the sriracha in the spicy mayo blend. The other spicy seasonings are very mild. There are quite a lot of steps in this recipe, but that’s only because there are a ton of delicious ingredients.
I promise, this recipe is worth your while. Let me know if you make it at home this week!
SPICY SALMON BOWL
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Japanese Inspired Sesame Seaweed Blend
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
* if you can’t find this, ¼ teaspoon black pepper + salt will do
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 2 tablespoon soy sauce, low sodium- can also use coconut aminos
- 2 teaspoons honey
- 2 salmon filets
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 2 cups rice I prefer sushi rice, cooked according to package, you could also use purple rice or brown rice
- 2 mini cucumbers, sliced thin
- 1 tablespoon Japanese Inspired Sesame Seaweed Blend (you can also use red chili flakes here to spice it up)
- 1 avocado, sliced thin
- 1 small jalapeno, sliced thin, remove seeds
- 4 sheets seaweed, cut into thin strips
- ½ cup sprouts
- ¼ cup panko
- 2 tablespoons soy sauce
- Cook sushi rice according to package
- Combine the blackened seasonings in a small bowl. Set aside.
- Pat Salmon dry with paper towel, remove salmon skin, cut into small cubes
- Toss salmon with blackened seasoning, set aside
- Cut cucumbers, toss with olive oil and Japanese Inspired Sesame Seaweed Blend or red chili flakes
- Cut and de-seed jalapeno add to cucumbers, set aside
- Cut avocado into thin stripes, set aside
- Mix together Spicy Mayo ingredients, set aside
- When rice is almost finished, quickly cook salmon with olive oil for 3-4 minutes in non-stick pan and put in small bowl with foil to keep warm
- Cook cucumber and jalapeno in olive oil or sesame oil, can also use same salmon pan for about 4-5 minutes and set aside
- Mix panko, sprouts and 2 tablespoons of soy sauce. Cook for about 2-3 minutes in same pan and set aside
- Now you’re ready to assemble! Divide rice among 2 bowls and top with sprout/panko slaw, salmon, avocado and cucumbers. Sprinkle with crush seaweed and toasted sesame seeds or more Japanese inspired Sesame Seaweed Blend Lastly drizzle with the spicy mayo. Serve warm!