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Why You’ll Love This Recipe

  • Packed with Flavor: The sriracha sauce adds a spicy kick, perfectly complementing the rich salmon and fresh vegetables.

  • Quick and Easy: Ready in under 30 minutes, making it perfect for a busy weeknight dinner.

  • Customizable: You can add your favorite veggies and adjust the spice level to suit your taste.

  • Healthy and Satisfying: A balanced meal with healthy fats from the salmon, fiber from the vegetables, and carbs from the rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

  • 2 salmon fillets (about 6 ounces each)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Spicy Sriracha Sauce:

  • 3 tablespoons mayonnaise

  • 2 tablespoons sriracha sauce (adjust to taste)

  • 1 tablespoon soy sauce or tamari for gluten-free

  • 1 teaspoon rice vinegar

  • 1 teaspoon honey (optional, for a touch of sweetness)

For the Bowls:

  • 1 cup cooked jasmine rice, brown rice, or quinoa

  • 1/2 cucumber, thinly sliced

  • 1 small carrot, julienned

  • 1/4 avocado, sliced

  • 1 tablespoon sesame seeds

  • Fresh cilantro or green onions, chopped (for garnish)

  • Lime wedges (optional, for serving)

Directions

  1. Prepare the Salmon: Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon fillets for 2-3 minutes on each side, just until the exterior is golden. Transfer the fillets to a baking sheet and bake in the oven for 8-10 minutes, or until the salmon is cooked through (internal temperature of 145°F or 63°C). Flake the salmon into large pieces once cooked.

  2. Make the Spicy Sriracha Sauce: In a small bowl, whisk together the mayonnaise, sriracha sauce, soy sauce, rice vinegar, and honey until smooth. Taste and adjust the spiciness by adding more sriracha if desired.

  3. Assemble the Bowls: In individual bowls, layer the rice or quinoa as the base. Top with the flaked salmon, cucumber slices, julienned carrot, and avocado slices.

  4. Drizzle the Sauce: Spoon the spicy sriracha sauce generously over the salmon and vegetables in each bowl. Sprinkle with sesame seeds and garnish with fresh cilantro or green onions.

  5. Serve: Serve with lime wedges on the side for a burst of citrus, and enjoy immediately!

Servings and Timing

  • Servings: 2

  • Preparation Time: 10 minutes

  • Cooking Time: 15-20 minutes

  • Total Time: 25-30 minutes

Variations

  • Add More Veggies: Feel free to add other vegetables like bell peppers, edamame, or steamed broccoli for added color and nutrition.

  • Protein Options: Swap the salmon for grilled shrimp, tofu, or chicken for a different protein option.

  • Spicy Level: Adjust the sriracha sauce to your liking by adding more for extra heat or reducing it for a milder version.

  • Rice Alternatives: Use cauliflower rice for a low-carb option or add extra grains like farro or barley for more texture.

  • Garnish Ideas: Add sliced jalapeños, toasted nori (seaweed), or pickled ginger for an extra flavor boost.

Storage/Reheating

  • Storage: Store leftover components separately in airtight containers in the refrigerator for up to 2 days.

  • Reheating: Reheat the rice and salmon in the microwave or on the stovetop until warmed through. You can drizzle a little extra sriracha sauce or soy sauce for added moisture and flavor.

FAQs

Can I make this recipe in advance?

You can prep the rice and vegetables ahead of time and store them in the fridge. The salmon is best cooked fresh for optimal texture, but you can cook and store it in the fridge for up to 2 days.

Can I use frozen salmon?

Yes, you can use frozen salmon fillets. Just be sure to thaw them completely before cooking, and follow the same instructions for searing and baking.

How can I adjust the spice level?

You can reduce the sriracha in the sauce if you prefer a milder dish or add extra sriracha to increase the heat.

Can I make this dish gluten-free?

Yes! Use tamari instead of soy sauce for a gluten-free version, and ensure your rice or quinoa is gluten-free.

What type of rice works best for this recipe?

Jasmine rice is a great choice for its light and fragrant texture, but you can also use brown rice, quinoa, or cauliflower rice for a healthier option.

Can I use a different sauce instead of sriracha?

If you prefer, you can use a different chili sauce or a mixture of hoisin sauce and chili paste for a different flavor profile.

Conclusion

Spicy Sriracha Salmon Bowls are a quick, flavorful, and customizable dish that brings together all the best elements of a satisfying meal. With spicy, creamy sriracha sauce, perfectly cooked salmon, fresh vegetables, and hearty rice, these bowls are packed with nutrients and packed with flavor. Whether for a weeknight dinner or a healthy lunch, these bowls are sure to become a favorite in your recipe rotation. Enjoy!

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Spicy Sriracha Salmon Bowls

Spicy Sriracha Salmon Bowls

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian
  • Diet: Gluten Free
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Description

Spicy Sriracha Salmon Bowls are a flavorful and nutritious meal that combines perfectly cooked salmon with a spicy, creamy sriracha sauce. Served over rice and topped with fresh vegetables, these bowls are quick to prepare, customizable, and packed with protein, making them an ideal dish for busy weeknights.

Ingredients

For the Salmon:

  • 2 salmon fillets (about 6 ounces each)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Spicy Sriracha Sauce:

  • 3 tablespoons mayonnaise

  • 2 tablespoons sriracha sauce (adjust to taste)

  • 1 tablespoon soy sauce or tamari for gluten-free

  • 1 teaspoon rice vinegar

  • 1 teaspoon honey (optional, for sweetness)

For the Bowls:

  • 1 cup cooked jasmine rice, brown rice, or quinoa

  • 1/2 cucumber, thinly sliced

  • 1 small carrot, julienned

  • 1/4 avocado, sliced

  • 1 tablespoon sesame seeds

  • Fresh cilantro or green onions, chopped (for garnish)

  • Lime wedges (optional, for serving)

Instructions

  • Prepare the Salmon: Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Sear for 2-3 minutes on each side until golden, then transfer to a baking sheet and bake for 8-10 minutes, or until salmon is cooked through (internal temperature of 145°F or 63°C). Flake the salmon into large pieces.

  • Make the Spicy Sriracha Sauce: In a small bowl, whisk together mayonnaise, sriracha sauce, soy sauce, rice vinegar, and honey until smooth. Taste and adjust spice level by adding more sriracha if desired.

  • Assemble the Bowls: In individual bowls, layer rice or quinoa as the base. Top with flaked salmon, cucumber slices, julienned carrot, and avocado slices.

  • Drizzle the Sauce: Spoon the spicy sriracha sauce generously over the salmon and vegetables. Sprinkle with sesame seeds and garnish with fresh cilantro or green onions.

  • Serve: Serve with lime wedges on the side for a burst of citrus, and enjoy immediately.

Notes

Protein Options: Swap salmon for grilled shrimp, chicken, or tofu.Spicy Level: Adjust the amount of sriracha in the sauce to make it as mild or spicy as you like.Rice Alternatives: Use cauliflower rice for a low-carb version or add grains like farro or barley for extra texture.Storage: Store leftover components in separate airtight containers in the refrigerator for up to 2 days.

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