Spicy Salmon Bowl
There is something magical about grain bowls. They are perfect for meal prepping and packing up for lunches. All of the components are great on their own, and once they're tossed together, they somehow become even better. This spicy salmon bowl has all of our favorite things, and is by far our favorite bowl to date, even though the Buddha Bowl will always have a place in our hearts.
Obsessed with the sesame pickled cucumbers like we are? Let us know in the comments below, and don't forget to rate it!
low-sodium soy sauce
extra-virgin olive oil
chili garlic sauce
Juice of 1 lime
honey
cloves garlic, minced
(4-oz.) salmon fillets
rice vinegar or rice wine vinegar
granulated sugar
kosher salt
toasted sesame oil
Persian cucumbers, thinly sliced
mayonnaise
Sriracha
toasted sesame oil
Cooked brown rice
avocado, sliced
medium carrot, grated
red onion, thinly sliced
Cilantro leaves, torn Sesame seeds
Cilantro leaves, torn
Sesame seeds
- Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
- Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.
- Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
- Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
