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Spicy Salmon Rice Bowls

Delicious Spicy Salmon Rice Bowls with tender salmon fillets glazed in soy sauce and Sriracha, served over fluffy rice with fresh veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup rice (white or brown) Your choice of rice
For the Salmon
  • 2 fillets salmon
  • 1 tablespoon soy sauce Make sure it’s Halal-certified
  • 1 tablespoon Sriracha Adjust based on spice preference
  • 1 teaspoon sesame oil
For Serving
  • 1 whole avocado Sliced
  • 1 cup cucumber Sliced
  • 1 tablespoon green onions Chopped
  • to taste Salt
  • to taste Pepper

Method
 

Cooking the Rice
  1. Rinse 1 cup of rice under cold water until the water runs clear.
  2. Cook it according to the package instructions, which usually takes about 15-20 minutes.
Preparing the Salmon Marinade
  1. In a small bowl, combine soy sauce, Sriracha, and sesame oil.
  2. Place the salmon fillets in the marinade and let them soak for 10 minutes while your rice cooks.
Searing the Salmon
  1. Heat a non-stick skillet over medium-high heat and add a little bit of oil.
  2. Once hot, add the marinated salmon fillets skin-side down.
  3. Cook for about 4-5 minutes per side, depending on thickness, until the salmon is golden brown and flakes easily with a fork.
Assembling the Bowls
  1. In serving bowls, place a generous scoop of rice at the bottom.
  2. Top it with a piece of seared salmon, and arrange sliced avocado and cucumber on the side.
  3. Sprinkle with chopped green onions and add salt and pepper to taste.
Serving
  1. Your Spicy Salmon Rice Bowls are ready to be devoured!

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water or in a skillet over low heat.