Description
A fast, fresh, and customizable salmon rice bowl that tastes better than takeout. Featuring seared salmon, sticky sushi rice, crisp veggies, and a creamy spicy mayo drizzle, this meal is ready in about 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 cup sushi rice or short-grain white rice
- 1 ¼ cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 large or 4 small salmon fillets (about 1.5 lbs / 700g)
- 2 tablespoons neutral oil (avocado or canola)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (low-sodium)
- ¼ cup mayonnaise (Japanese Kewpie or regular)
- 1–2 teaspoons sriracha
- 1 teaspoon lime juice
- 1 medium cucumber, sliced or julienned
- 1 ripe avocado, sliced
- 2 stalks green onions, thinly sliced
- ½ cup shelled edamame
- 1 tablespoon toasted sesame seeds
- Nori strips or seaweed salad (optional)
- Salt and pepper to taste
Instructions
- Rinse the sushi rice until the water runs clear. Combine rice, water, vinegar, sugar, and salt in a pot or rice cooker.
- Cook the rice according to your appliance’s instructions or simmer on the stove for 15-18 minutes. Do not lift the lid. Let it rest covered for 10 minutes, then fluff with a paddle.
- While the rice cooks, make the spicy mayo by whisking together mayonnaise, sriracha, and lime juice in a small bowl. Set aside.
- Prep the toppings: slice the cucumber, avocado, and green onions. Julienne carrots if using. Set aside.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat neutral oil in a large skillet over medium-high heat. Add salmon skin-side down (if skin-on). Press gently to prevent curling.
- Cook for 3-4 minutes until skin is crispy and color changes halfway up the side. Flip carefully.
- Add minced garlic and ginger to the pan around the salmon. Cook for 2-3 minutes, basting the salmon with the oil.
- Add soy sauce to the pan and let it bubble for 30 seconds. Remove salmon from pan and let it rest for 2 minutes.
- Assemble the bowls: Place warm rice in the bottom. Flake the salmon and arrange it with cucumber, avocado, edamame, and other toppings.
- Drizzle generously with spicy mayo. Sprinkle with green onions and toasted sesame seeds.
- Serve immediately while the rice is warm.
Notes
Rinsing the rice is crucial to remove excess starch and prevent gumminess. Pat the salmon dry for a better sear. Let the salmon rest after cooking to redistribute juices. Spicy mayo can be made ahead and stored in the fridge for up to a week. For a low-carb version, substitute cauliflower rice for sushi rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 4
- Protein: 30
Keywords: salmon rice bowl, spicy mayo, quick dinner, healthy meal, sushi bowl, weeknight dinner, takeout style, gluten-free option