Spicy Salmon Rice Bowl with Creamy Sesame Mayo Sauce
A delightful dish combining perfectly cooked sushi rice, tender salmon, and vibrant vegetables, all drizzled with a creamy, zesty sesame mayo sauce.
Ingredients
Main Ingredients
- 1 cup sushi rice Rinsed under cold water.
- 1 lb salmon fillets Seasoned with soy sauce.
- 2 tablespoons olive oil For cooking the salmon.
- 1 tablespoon soy sauce Used to season the salmon.
- 1 tablespoon sriracha Adds spiciness to the sauce.
- 1 avocado sliced Fresh ingredient for the bowl.
- 1/2 cucumber thinly sliced For crunch and freshness.
- 1/4 cup green onions Chopped for garnish.
- 1 tablespoon sesame seeds For garnish.
Sauce Ingredients
- 1/4 cup mayonnaise Base for the creamy sauce.
- 1 tablespoon sesame oil Adds rich flavor to the sauce.
- 1 teaspoon lime juice For acidity and brightness.
Instructions
Preparation
- Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch.
- In a pot, combine the rinsed rice with 1 1/4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Allow it to sit for 5-10 minutes, covered, to let the rice steam.
- While the rice is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Season the 1 lb of salmon fillets with 1 tablespoon soy sauce and a pinch of salt. Cook the salmon for about 4-5 minutes on each side or until cooked through and flaky. Remove from heat and let it cool slightly.
Sauce Preparation
- In a small bowl, mix together 1/4 cup mayonnaise, 1 tablespoon sesame oil, 1 tablespoon sriracha, and 1 teaspoon lime juice until smooth and creamy.
Assembly
- Fluff the cooked rice and divide it among serving bowls. Top with sliced salmon, avocado, cucumber, and green onions.
- Drizzle the creamy sesame mayo sauce generously over the top.
- Finish with a sprinkle of sesame seeds, and your Spicy Salmon Rice Bowl is ready to impress!
Notes
This dish is best enjoyed fresh. Store leftovers in an airtight container for up to 2 days. Freeze salmon separately for longer preservation.