Craving sushi but don't want to go out to get it? This Spicy Salmon Roll Bowl is an easy way to recreate the classic spicy salmon roll with common household ingredients (well minus the seaweed snacks). I also cook the salmon instead of serving it raw because I am weary of the quality of fish we get at our local grocery store.
This recipe is a healthy dinner recipe or would even make a great cold lunch!
How do you make a Spicy Salmon Roll Bowl?
Start by making some white rice, or for an even easier route by some already made store bought rice.
Next, marinate your salmon for about 15 minutes in a combination of soy sauce, honey, garlic (or garlic powder), and ginger (or ginger powder).
Sear the salmon, skin down first, for about 5 minutes on each side. Time may vary depending on how well done you like your salmon. I like to remove the salmon skin after I flip it. Remove the salmon and let it cool.
Chop up some cucumber and avocado then mix up some mayonnaise and Sriracha hot sauce.
Serve everything at room temperature or even cold with some seaweed snacks on the side!
According to the FDA, cooked salmon is good up to three days refrigerated. If you are planning on meal prepping this recipe I would recommend waiting to cut the avocado until you are ready to eat it because it will turn brown.
Absolutely! Keep in mind brown rice does take quite a bit longer to cook. You can find pretty good versions of premade brown rice at the store. Cauliflower rice would be good as well for a low carb option.
Spicy Salmon Roll Bowl
- Total Time: 30 minutes
- Yield: 4
Description
This Spicy Salmon Roll Bowl is an easy way to recreate the classic spicy salmon roll with common household ingredients
Ingredients
Marinade
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Salmon Bowls
- 2 cups white rice, cooked*
- 1 tablespoon neutral oil such as vegetable, canola, avocado or grapeseed
- 2 medium salmon fillets
- 1 avocado, sliced
- 1 cucumber, sliced
Spicy Mayonnaise
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
Optional Garnishes
- Seaweed snacks
- Sesame seeds
Instructions
- Mix together the marinade ingredients and marinate the salmon fillets in the fridge for about 15 minutes.
- Sear the salmon, skin down first, for about 5 minutes on each side over medium high heat. Time may vary depending on how well done you like your salmon. I like to remove the salmon skin after I flip it. Remove the salmon and let it cool.
- Mix up some mayonnaise and Sriracha hot sauce.
- Serve the salmon over the rice with avocado, cucumber and a drizzle of spicy mayonnaise at room temperature or even cold with some seaweed snacks on the side!
- Store leftovers in the fridge for up to three days.
Notes
*To cook rice, bring 1 cup white rice, 2 1/4 cup broth or water, and 1 teaspoon salt to a boil. Cover with a lid and reduce heat to low. Let simmer for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Japanese
Keywords: salmon recipe, salmon bowl, lunch idea, spicy salmon roll bowl
If you love this recipe or change it up I would love to know! Please rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress!
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