Description
A quick and customizable weeknight dinner featuring pan-seared salmon, fluffy rice, fresh vegetables, and a creamy spicy mayo drizzle. Ready in under 20 minutes.
Ingredients
Scale
- 2 salmon fillets (about 6oz each)
- 2 tablespoons olive oil or avocado oil
- Salt and black pepper to taste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 cup uncooked short-grain Japanese or sushi rice
- 1/2 cup mayonnaise (Hellmann’s or Kewpie)
- 2–3 tablespoons sriracha
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon toasted sesame oil
- 1 tablespoon white sesame seeds
- 1 medium avocado, sliced
- 1/2 medium cucumber, sliced or julienned
- 1/2 cup shelled edamame
- 2 nori sheets, cut into strips
- 2 stalks green onions, thinly sliced
Instructions
- Rinse rice under cold water until water runs clear. Cook rice according to package instructions (rice cooker or saucepan). Let sit covered for 10 minutes, then fluff with a fork.
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, and sesame oil until smooth. Adjust spice level to taste.
- Prep vegetables: slice avocado, cucumber, and green onions. Thaw edamame if frozen. Cut nori sheets into strips.
- Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Lightly brush with oil.
- Heat a skillet over medium-high heat. Place salmon skin-side down (or presentation-side down). Press gently for 10 seconds to prevent curling.
- Cook salmon for 4-5 minutes without moving to develop a crust. Flip and cook for another 3-4 minutes until internal temperature reaches 125°F-145°F.
- Remove salmon from heat and let rest for 2 minutes.
- Assemble bowls: Place warm rice in the bottom. Top with salmon (whole or flaked). Arrange avocado, cucumber, edamame, and green onions around the salmon.
- Drizzle generously with spicy mayo. Sprinkle with toasted sesame seeds and nori strips. Serve immediately.
Notes
Pat the salmon dry before cooking for a better sear. Do not move the salmon in the pan to allow a crust to form. Toast sesame seeds for enhanced flavor. Kewpie mayo provides a richer flavor than standard mayo. Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl with half the
- Calories: 520
- Sodium: 680
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
Keywords: salmon rice bowl, spicy mayo, quick dinner, healthy meal, weeknight dinner, sushi bowl, keto friendly, gluten free option