Go Back
Salmon rice bowl topped with spicy mayo, avocado, cucumber and sesame seeds in white ceramic bowl

Salmon Rice Bowls with Spicy Mayo

Flaky pan-seared salmon served over fluffy rice with crisp vegetables and a creamy spicy mayo drizzle. A healthy, restaurant-quality meal ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin removed
  • 2 cups jasmine rice cooked and cooled
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 tablespoon rice vinegar
  • 2 medium carrots julienned
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 2 green onions chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds

Method
 

  1. Step 1: Mix mayonnaise, sriracha, and rice vinegar in a small bowl to make spicy mayo. Set aside.
  2. Step 2: Season salmon fillets with salt and pepper on both sides.
  3. Step 3: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
  4. Step 4: Cook salmon fillets for 4-5 minutes per side until golden and flakes easily with a fork.
  5. Step 5: While salmon cooks, toss cooked rice with remaining sesame oil and soy sauce.
  6. Step 6: Divide seasoned rice among 4 bowls.
  7. Step 7: Top each bowl with flaked salmon, julienned carrots, cucumber slices, and avocado.
  8. Step 8: Drizzle with spicy mayo and garnish with green onions and sesame seeds.

Notes

For best results, use day-old rice that's been refrigerated. Fresh salmon can be substituted with leftover cooked salmon. Adjust sriracha to taste preference.