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)

Cook Mode Prevent your screen from going dark

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.