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Spicy Salmon Roll Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/spicy-salmon-roll-bowls-recipe/