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Salmon Rice Bowl with Spicy Mayo Sauce Recipe

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4.3 from 77 reviews

A vibrant and flavorful Salmon Rice Bowl featuring tender seared salmon cubes, a crunchy cabbage slaw, fresh vegetables, and a creamy spicy mayo sauce. This quick and easy recipe combines savory, tangy, and spicy elements balanced perfectly over warm rice for a wholesome meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon Marinade

  • 1½ pounds fresh salmon, skin removed, cut into 1-inch cubes
  • 1/3 cup coconut aminos or low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1-2 garlic cloves, minced

Spicy Mayo Sauce

  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon distilled white vinegar or lime juice

Cabbage Slaw

  • 2 tablespoons distilled white vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon toasted sesame oil
  • 8 ounces slaw mix or shredded cabbage
  • Kosher salt and black pepper to taste

Bowl Components

  • 20 ounces microwavable rice, brown or white
  • 1 cup shredded carrots
  • 1/2 English (seedless) cucumber, sliced
  • 1 avocado, sliced (optional)
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Marinate the Salmon: In a medium bowl, combine the cubed salmon with coconut aminos or soy sauce, toasted sesame oil, and minced garlic. Lightly season with kosher salt and black pepper if using coconut aminos. Stir to combine and refrigerate to marinate for 15-20 minutes if time allows.
  2. Prepare the Spicy Mayo Sauce and Slaw: In a small bowl, mix together mayonnaise, sriracha, and distilled white vinegar or lime juice adjusting spice to taste, then refrigerate. In a separate medium bowl, whisk together coconut aminos, distilled white vinegar, and toasted sesame oil, season lightly with salt and pepper, then toss with the slaw mix until well coated and set aside.
  3. Prep the Rice and Vegetables: Microwave the rice according to package instructions. Shred the carrots and slice the cucumber and avocado. Set aside for assembling the bowls.
  4. Cook the Salmon: Heat a large non-stick skillet over medium-high heat. Add the salmon cubes spaced apart and sear undisturbed for about 2 minutes until caramelized on one side. Flip using tongs and cook for an additional 1-2 minutes until salmon is cooked through. Alternatively, cook in an air fryer at 400°F for 7-9 minutes.
  5. Assemble the Bowls: Divide the cooked rice and cabbage slaw evenly between four bowls. Top each with shredded carrots, cucumber slices, avocado slices (if using), and seared salmon. Drizzle with the spicy mayo sauce and sprinkle with toasted sesame seeds. Serve immediately.

Notes

  • Marinating the salmon for 15-20 minutes helps enhance flavor but is optional.
  • Adjust the amount of sriracha in the spicy mayo to control heat level.
  • Using coconut aminos is a great gluten-free alternative to soy sauce.
  • To make this dish vegan, substitute salmon with tofu and mayonnaise with vegan mayo.
  • If air frying the salmon, monitor closely to avoid overcooking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Low Salt

Find it online: https://allyumcooks.com/salmon-rice-bowl-with-spicy-mayo-sauce-recipe/