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Spicy Salmon Roll Bowls Recipe

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★★★★★

4.8 from 136 reviews

Spicy Salmon Roll Bowls are a vibrant and flavorful dish combining crispy sautéed salmon seasoned with a bold blackening spice blend, served over fluffy white rice and topped with fresh cucumber, avocado, jalapeno, green onions, cilantro, and a creamy spicy sauce made from mayonnaise, sriracha, soy sauce, and maple syrup. Perfect for a satisfying lunch or dinner with a kick of heat and a variety of textures.

Ingredients

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Spice Blend and Salmon

  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼–½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 12 ounces salmon (deboned, skin removed, cubed and seasoned)
  • 2 tablespoons avocado oil (for sautéing the salmon)

Spicy Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon sriracha
  • 1.5 teaspoons low sodium soy sauce
  • 1–2 teaspoons maple syrup

Bowl Components

  • ¼ cup white rice uncooked (makes 1 cup cooked, split between bowls)
  • ¼ cup English cucumber (sliced thin, divided between bowls)
  • ½ avocado (peeled, pitted, sliced thin)
  • 2 tablespoons green onions (chopped small)
  • 1 tablespoon jalapeno (sliced thin)
  • 2 tablespoons cilantro (stems removed, roughly chopped)
  • 1–2 teaspoons furikake (split between bowls; optional substitute: sesame seeds)
  • 1 large lime (quartered)

Instructions

  1. Make the Spicy Sauce: In a small bowl, whisk together the mayonnaise, sriracha, low sodium soy sauce, and maple syrup until smooth and well combined. Cover and refrigerate until ready to use.
  2. Cook the Rice and Prep Vegetables: Cook the white rice according to package instructions. While the rice cooks, prepare the vegetables and toppings by thinly slicing the cucumber, jalapeno, and avocado, finely chopping green onions and cilantro, and quartering the lime.
  3. Mix the Spice Blend and Season the Salmon: Combine dried oregano, garlic powder, onion powder, salt, black pepper, cayenne pepper, and paprika in a small bowl to create the blackening spice. Cube the salmon into bite-sized pieces, pat dry with paper towels to remove excess moisture, then toss the salmon cubes with the spice blend ensuring even coating.
  4. Sauté the Salmon: Heat avocado oil in a nonstick skillet over medium-high heat. Once the oil is hot, add the seasoned salmon cubes and sauté for 3 to 4 minutes, turning frequently to cook all sides evenly, until salmon is cooked to desired doneness with a slightly crispy exterior.
  5. Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each bowl with the sautéed spicy salmon cubes and distribute sliced cucumber, avocado, jalapeno, green onions, cilantro, and furikake evenly. Drizzle each bowl generously with the prepared spicy sauce. Serve with lime quarters on the side for squeezing over the bowls before eating.

Notes

  • Patting the salmon dry is crucial for achieving a crispy exterior when sautéing.
  • Adjust the amount of cayenne pepper and sriracha according to your preferred spice level.
  • Furikake can be substituted with sesame seeds if unavailable.
  • Use low sodium soy sauce to control salt levels.
  • This recipe serves two but can easily be scaled for more servings.
  • For a gluten-free option, use tamari or a gluten-free soy sauce alternative.

Keywords: Salmon bowl, Spicy salmon, Rice bowl, Sautéed salmon, Furikake, Healthy salmon recipe, Asian fusion bowl, Quick dinner

Find it online: https://todayquickmeals.com/spicy-salmon-roll-bowls-recipe/