If you're looking for a delicious and healthy dinner, this Spicy Salmon Bowl is a fantastic choice. My son, Jake, always says it's like a party in his mouth when he takes a bite. Packed with flavor, this dish is one of our favorite asian recipes that the whole family enjoys.
Table of Contents
Why You’ll Love It
- It’s quick to make, perfect for busy weeknights.
- The spicy salmon is full of omega-3s, making it a healthy option.
- You can customize the toppings to suit everyone’s tastes.
Pure Comfort
This Spicy Salmon Bowl is pure comfort food. It’s warm, filling, and bursting with flavors that remind me of our family dinners. Plus, it’s a great way to introduce kids to new tastes in a fun way.
What You Need
- 1 lb 1 lb salmon fillet – skinless, cut into bite-sized pieces
- 2 tbsp 2 tbsp soy sauce – use low-sodium for a healthier option
- 1 tbsp 1 tbsp sriracha – adjust to taste for spice level
- 1 tbsp 1 tbsp honey – can substitute with maple syrup for a vegan option
- 2 cups 2 cups cooked rice – white or brown rice works well
- 1 cup 1 cup cucumber – thinly sliced
- 1 cup 1 cup carrots – shredded or julienned
- 1 1 avocado – sliced
- 2 2 green onions – chopped, for garnish
- 1 tbsp 1 tbsp sesame seeds – for garnish
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: easy | Make-Ahead: You can marinate the salmon a few hours ahead for extra flavor.
Steps to Make It
- Start by marinating the salmon. In a bowl, mix the soy sauce, sriracha, and honey. Add the salmon pieces and let them soak up the flavors for about 15 minutes. You’ll know it’s ready when the salmon looks glossy and vibrant.
- While the salmon marinates, cook your rice according to package instructions. The rice should be fluffy and tender when done, taking about 15 minutes. This will be the perfect base for your bowl.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. This will help the salmon cook evenly and prevent sticking.
- Place the marinated salmon on the prepared baking sheet. Bake for about 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. The aroma will fill your kitchen, making it hard to wait.
- While the salmon bakes, prepare your toppings. Slice the cucumber, shred the carrots, and slice the avocado. You want everything to look fresh and colorful, adding to the bowl’s appeal.
- Once the salmon is done, assemble your bowls. Start with a scoop of rice, then top with the baked salmon, cucumber, carrots, and avocado. Sprinkle with green onions and sesame seeds for that finishing touch. It should look like a rainbow on your plate!
Make It Perfect
- For extra crunch, add some chopped nuts or seeds on top.
- If you like it spicy, add more sriracha or some chili flakes.
- This dish is great served cold as a salad for lunch the next day.
Mix It Up
- Swap the salmon for grilled chicken or tofu for a different protein.
- Use quinoa instead of rice for a nutritious twist.
Perfect Partners
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FAQs
Can I make this ahead of time?
Yes! You can marinate the salmon and prepare the toppings in advance. Just assemble the bowls before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the salmon gently.
Can I freeze this dish?
Yes, you can freeze the cooked salmon. Just thaw and reheat when you’re ready to enjoy.
What can I substitute for salmon?
You can use grilled chicken, shrimp, or even tofu for a vegetarian option.
Is this dish spicy?
It has a kick from the sriracha, but you can adjust the spice level to your liking.
Conclusion
This Spicy Salmon Bowl is not just another meal; it’s a delightful experience that brings the family together. With its vibrant colors and delicious flavors, it’s a standout in our collection of asian recipes. I hope you enjoy making it as much as we do!
Spicy Salmon Bowl
Equipment
- bowl
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 lb salmon fillet skinless, cut into bite-sized pieces
- 2 tbsp soy sauce use low-sodium for a healthier option
- 1 tbsp sriracha adjust to taste for spice level
- 1 tbsp honey can substitute with maple syrup for a vegan option
- 2 cups cooked rice white or brown rice works well
- 1 cup cucumber thinly sliced
- 1 cup carrots shredded or julienned
- 1 avocado sliced
- 2 green onions chopped, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Start by marinating the salmon. In a bowl, mix the soy sauce, sriracha, and honey. Add the salmon pieces and let them soak up the flavors for about 15 minutes. You’ll know it’s ready when the salmon looks glossy and vibrant.
- While the salmon marinates, cook your rice according to package instructions. The rice should be fluffy and tender when done, taking about 15 minutes. This will be the perfect base for your bowl.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. This will help the salmon cook evenly and prevent sticking.
- Place the marinated salmon on the prepared baking sheet. Bake for about 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. The aroma will fill your kitchen, making it hard to wait.
- While the salmon bakes, prepare your toppings. Slice the cucumber, shred the carrots, and slice the avocado. You want everything to look fresh and colorful, adding to the bowl’s appeal.
- Once the salmon is done, assemble your bowls. Start with a scoop of rice, then top with the baked salmon, cucumber, carrots, and avocado. Sprinkle with green onions and sesame seeds for that finishing touch. It should look like a rainbow on your plate!