Spicy Salmon Roll Bowls Recipe

Introduction

Spicy Salmon Roll Bowls are a vibrant and flavorful way to enjoy fresh salmon with a kick. Packed with a blend of spices, creamy sriracha sauce, and fresh veggies, these bowls make for a satisfying and colorful meal perfect for any day of the week.

Ingredients

• 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)
• ¼ cup mayonnaise
• 1 tablespoon sriracha
• 1.5 teaspoons low sodium soy sauce
• 1-2 teaspoons maple syrup
• ¼ cup white rice uncooked (makes 1 cup cooked, split between bowls)
• ¼ cup English cucumber (sliced thin, divided between the bowls)
• ½ avocado (peeled, pitted, and sliced thin)
• 2 tablespoons green onions (chopped small)
• 1 tablespoon jalapeno (sliced thin)
• 2 tablespoons cilantro (stems removed and roughly chopped)
• 1-2 teaspoons furikake (split between the bowls; option to use sesame seeds)
• 1 large lime (quartered)

Instructions

1. Step 1: Make the spicy sauce by whisking together the mayonnaise, sriracha, low sodium soy sauce, and maple syrup in a small bowl. Cover and refrigerate until ready to use.
2. Step 2: Cook the rice according to package instructions. While it cooks, prepare the cucumber, avocado, green onions, jalapeno, and cilantro for topping.
3. Step 3: In a small bowl, combine dried oregano, garlic powder, onion powder, salt, black pepper, cayenne pepper, and paprika to create the spice blend.
4. Step 4: Cube the salmon into bite-sized pieces and pat them dry with paper towels to remove excess moisture. Toss the salmon cubes with the spice blend until evenly coated.
5. Step 5: Heat avocado oil in a nonstick skillet over medium-high heat until hot. Add the seasoned salmon cubes and sauté for 3-4 minutes, turning frequently, until cooked through and slightly crispy on all sides.
6. Step 6: Divide the cooked rice between two bowls. Arrange the spicy salmon, sliced cucumber, avocado, green onions, jalapeno, and cilantro on top.
7. Step 7: Sprinkle each bowl with furikake or sesame seeds, drizzle with the spicy sauce, and serve with lime wedges to squeeze over the top.

Tips & Variations

• For extra crunch, add toasted nuts or crispy fried onions as a topping.
• Use brown rice or cauliflower rice as a healthier alternative.
• Adjust the amount of cayenne pepper to control the heat level according to your taste.
• Swap out jalapeno for fresh chili slices or omit for a milder dish.
• If you can’t find furikake, toasted sesame seeds or crushed nori work well as substitutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the salmon separately to avoid overcooking, then reassemble the bowl with fresh toppings and sauce. The rice can be reheated in the microwave or on the stovetop with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before seasoning and cooking to ensure the best texture and flavor.

Is this recipe spicy?

It has a moderate level of heat thanks to cayenne pepper, sriracha, and jalapeno. You can adjust the spice amounts or omit ingredients like jalapeno to make it milder.

Spicy Salmon Roll Bowls Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

Spicy Salmon Roll Bowls are a flavorful and nutritious dish featuring tender salmon cubes seasoned with a smoky blackening spice blend, sautéed to perfection, and served over fluffy white rice. Topped with fresh cucumber, avocado, green onions, jalapeno, cilantro, and a vibrant spicy mayo sauce, these bowls offer a balanced combination of heat, creaminess, and freshness, perfect for a quick and satisfying meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Fusion, Asian-American

Ingredients

Scale 1x2x3x

Spice Blend

• 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

Salmon and Cooking

• 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 Ingredients

• 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 and 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 to use sesame seeds
• 1 large lime (quartered)

Instructions

1. Make the Spicy Sauce: In a small bowl, whisk together mayonnaise, sriracha, low sodium soy sauce, and maple syrup until well combined and smooth. Cover and refrigerate until ready to use to allow flavors to meld.
2. Prepare the Rice and Bowl Ingredients: Cook the white rice according to the package instructions until fluffy. While rice cooks, thinly slice the English cucumber, jalapeno, peel and slice the avocado, chop green onions and cilantro, and quarter the lime. Set aside for assembling the bowls.
3. Mix the Spice Blend and Season the Salmon: Combine dried oregano, garlic powder, onion powder, salt, cracked black pepper, cayenne pepper, and paprika in a small bowl to make the spice blend. Cube the salmon into bite-sized pieces and pat dry thoroughly with paper towels to remove excess moisture for crispiness. Toss the salmon cubes with the spice blend until fully coated.
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 in a single layer. Sauté for 3-4 minutes, turning frequently, until the salmon is cooked through and has a slightly crispy exterior.
5. Assemble the Salmon Bowls: Divide the cooked rice evenly between two bowls. Top with the spicy sautéed salmon cubes, then add several slices of cucumber, avocado, jalapeno, chopped green onions, and cilantro. Sprinkle furikake or sesame seeds over the top, drizzle with the spicy sauce, and garnish with lime wedges to squeeze before eating. Enjoy immediately.

Notes

• Patting the salmon dry before cooking is essential for achieving a crispy exterior.
• Adjust the amount of cayenne and sriracha to control the spice level according to your preference.
• Furikake can be substituted with toasted sesame seeds if unavailable.
• This recipe can be doubled easily for more servings.
• Use low sodium soy sauce to keep the sodium content moderate.
• Leftover spicy sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Spicy salmon bowl, salmon roll bowl, sautéed salmon, spicy mayo sauce, healthy salmon recipe, quick salmon dinner, salmon rice bowl