Description
A foolproof, fast, and delicious salmon rice bowl featuring pan-seared salmon, seasoned sushi rice, crisp salted cucumber, and a creamy homemade spicy mayo. Ready in just 20 minutes.
Ingredients
- 2 pounds salmon fillets (center-cut, skin-on or skin-off)
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 tablespoon neutral oil (avocado or canola)
- 1 ½ cups sushi rice or short-grain white rice
- 1 ½ cups water (for rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt (for rice)
- ½ cup mayonnaise (full-fat)
- 2–3 tablespoons Sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar (for mayo)
- 1 large English cucumber
- 1 ripe avocado, sliced
- 1 packet seaweed snacks or nori sheets
- 1 tablespoon white sesame seeds
- 2 stalks green onions, sliced
- Salt and pepper (for seasoning salmon)
Instructions
- Rinse the sushi rice until the water runs clear. Place in a rice cooker or pot with 1 ½ cups of water and cook according to package directions.
- While rice cooks, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt in a small bowl until dissolved.
- Once rice is done, fluff with a fork, gently fold in the vinegar mixture, cover, and let steam for 10 minutes.
- In a small bowl, whisk together ½ cup mayonnaise, 2-3 tablespoons Sriracha, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar. Set aside.
- Pat salmon fillets dry with paper towels. Season with salt and pepper. Mix 2 tablespoons soy sauce and 1 tablespoon maple syrup, then brush generously over the top of the salmon.
- Heat 1 tablespoon neutral oil in a non-stick skillet over medium-high heat. Place salmon skin-side down (or presentation-side down). Press gently.
- Cook for 4-5 minutes without touching. Flip and cook for another 2-3 minutes until internal temperature reaches 145°F (or 125°F for rare).
- While salmon cooks, slice cucumber into thin ribbons or rounds. Toss with a pinch of salt and let sit for 5 minutes to draw out water. Rinse and pat dry.
- To assemble, place seasoned rice in a large bowl. Top with salmon, cucumber ribbons, avocado slices, and seaweed snacks.
- Drizzle generously with spicy mayo. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
[‘Rinsing the rice is crucial to remove excess starch and prevent gummy texture.’, ‘Patting the salmon dry ensures a good sear rather than steaming.’, ‘Salting the cucumber removes water and concentrates flavor, making it crispier.’, ‘Toast sesame seeds in a dry pan for 2 minutes for better aroma.’, ‘Leftovers can be stored in the fridge for up to 3 days. Reheat rice with a splash of water.’, ‘Do not freeze this dish as the rice texture changes and mayo separates.’]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 650
- Sugar: 12
- Sodium: 850
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 65
- Fiber: 4
- Protein: 40
Keywords: salmon rice bowl, spicy mayo, sushi rice, cucumber salad, healthy dinner, quick meals, seafood bowl, Asian fusion