Spicy Salmon Rice Bowls
A comforting bowl of spicy salmon rice, featuring crispy salmon, creamy avocado, and zesty sriracha over fluffy rice.
Ingredients
For the Bowls
- 2 cups cooked rice (any variety, sushi rice for best texture)
- 2 fillets salmon fillets
- 2 tablespoons sriracha (adjust to spice preference)
- 1 tablespoon soy sauce
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 green onion, chopped
- Sesame seeds, for garnish
- Salt and pepper, to taste
Instructions
Preparation
- If you haven’t done so already, cook your rice according to package instructions. Allow it to cool slightly.
- Pat your salmon fillets dry and season them generously with salt and pepper.
Cooking Salmon
- Heat a non-stick skillet over medium heat. Add a drizzle of oil if desired.
- Add the salmon fillets to the skillet, skin-side down, and cook for about 5-6 minutes until the skin is crispy.
- Flip the fillets and cook for an additional 3-4 minutes, or until cooked through. If desired, brush the fillets with a mix of sriracha and soy sauce during the last few minutes of cooking.
Assembling the Bowls
- In a serving bowl, start with a base of cooked rice.
- Top with the crispy salmon, avocado slices, cucumber, and a sprinkle of chopped green onions.
- Drizzle additional sriracha over the top if you want more heat, and garnish with sesame seeds.
Serving
- Enjoy your beautifully assembled Spicy Salmon Rice Bowls instantly!
Notes
You can customize your toppings based on your preference. Consider using grilled chicken or tofu as protein substitutes. Store leftovers in an airtight container for up to 2 days, or freeze components separately for up to a month.