Description
Spicy salmon rice bowl is eaten with seaweed, nori sheets with avocado and cucumber for a deconstructed “sushi” vibe. It’s easy to make, healthy, and so fun to eat.
Ingredients
salmon
- 1 pound (12 ounces) salmon (see notes about canned salmon option)
- 2 teaspoons avocado oil or olive oil
- kosher salt
- black pepper
for the bowl
- 1 1/2 cups cooked white rice
- 2 to 3 tablespoons mayonnaise
- 2 to 3 teaspoons sriracha
- 1 to 2 teaspoons soy sauce (or use coconut aminos)
- 2 green onions, whites and dark greens, thinly sliced
- 1/4 cup cilantro, chopped
toppings
- 1 ripe, but firm avocados, sliced
- 3 to 4 mini cucumbers, julienned
- Nori seaweed sheets cut into rectangles (or, seaweed snack packets 3 to 4) – see notes
Instructions
- Prepare: Pre-heat oven to 425 degrees Fahrenheit. For the rice: to keep this recipe easy I like to use frozen microwave rice. Other options would be to heat up leftover rice. Or, make quick cooking rice on the stove top. If you’re cooking the rice on the stove, then get this started now. Grease a medium baking sheet. Pat the salmon dry with paper towels and transfer it to the baking sheet. Sprinkle the salmon with a decent amount of salt and pepper.
- Bake: Bake the salmon for 10 to 14 minutes, or until the fish is opaque, and flaky. Adjust the cooking time depending on how thick or thin your fish is. I cooked mine as a whole fish fillet. If you are cooking yours in smaller fish fillets, then reduce the cooking time accordingly. Once the salmon is cooked, allow it to rest for 5 minutes.
- Prepare the veggies: While the salmon is cooking you can prepare your veggies as instructed above. Add the green onion, and cilantro to a large mixing bowl. We are going to mix them into the salmon and rice later. The cucumber, avocado, and seaweed sheets, I like to arrange them on a plate since they are our “toppings”.
- Flake the salmon: Once the salmon has cooked and rested for 5 minutes, use a fork to break apart the fish into flakes.
- Combine: Transfer the flaked salmon to the large mixing bowl that has the cilantro and green onions. Add the cooked rice. Add the mayo, sriracha, and soy sauce – mix everything together. Taste, and adjust the seasonings as needed. You may want to add more mayo depending on how dry, or moist your fish and rice are.
- To serve: Transfer the salmon and rice mixture to a serving bowl. You can eat this dish many ways, but here is what we like to do: grab a piece of seaweed snack, spoon a little salmon/rice mixture onto the seaweed snack, then add a few julienned pieces of cucumber, and a slice of avocado – fold the seaweed like a taco and eat! It’s sort of reminds me of deconstructed sushi. It’s so good!!!
Notes
Leftovers: This dish makes really good leftovers. However, you need to prep the veggies just before eating. The salmon/rice mixture is the only part that is good prepared in advanced. Store it in an airtight container and re-heat it gently in the microwave. If it gets a little dried out then stir in a little more mayo or sriracha. This could be a great option for a partial meal prep situation.
Canned Salmon/extra speedy option: Instead of using fresh salmon that you bake, you can swap it with a good quality canned salmon. We do this for a really quick lunch sometimes. It’s really good, but it is a little drier, so be sure to add more mayo, as desired. Although, using canned salmon works in a pinch, it is still worth it to cook the salmon for the best taste.
gluten free: to make this recipe gluten free be sure to use a gluten free soy sauce, or coconut aminos.
soy free: to make this recipe soy free, be sure to use coconut aminos.
nori seaweed/seaweed snacks: You can use those nori sheets that are usually used for sushi, and cut them into your own rectangles. However, I prefer to use the seaweed snacks that come already cut and are in a little package. I like the sesame or wasabi flavor the best for this recipe.
This recipe was inspired from the viral TikTok salmon rice bowl recipe by Emily Mariko. I couldn’t find the original TikTok recipe, I just heard about it floating around the internet.
