
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Cal/Serv:
1048
There is something magical about grain bowls. They're perfect for meal prepping and packing up for lunches, and are completely versatile. All of the components are great on their own, and once they're tossed together, they somehow become even better. This spicy salmon bowl has all of our favorite things, and is by far our favorite bowl to date (even though the goddess bowls will always have a place in our hearts).
The salmon:
To give the salmon even more of a bang for your buck, it's tossed with a sweet, savory mixture of soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. All you have to do is bake it in the oven until fork-tender, and in the meantime, you can prep the remaining ingredients.
The pickled cucumbers:
You don't need to leave cucumbers in brine for days to get the best results. Only a few minutes in the fridge, and these will be pickled enough to provide a punch of briny goodness to your bowls.
The spicy mayo:
Along with mayo and Sriracha, a touch of sesame oil brings the sauce over the top. Make a bunch and store in the refrigerator for up to 1 week.
The bowls:
In this recipe, a brown rice base gets topped with the baked salmon, the pickled cucumbers, plus sliced avocado, shredded carrots, and red onion. Of course, feel free to top with whatever veggies you've got on hand. Forget ordering sushi—this spicy salmon bowl is our favorite way to enjoy all the same flavors in an easier (and versatile) way at home.
Obsessed with the sesame pickled cucumbers like we are? Let us know in the comments below, and don't forget to rate it!
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Ingredients
Salmon
- 4
garlic cloves, minced
- 1/3 cup
extra-virgin olive oil
- 1/3 cup
reduced-sodium soy sauce
- 1/4 cup
chili garlic sauce
Juice of 1 lime
- 2 Tbsp.
honey
- 4
(4-oz.) salmon fillets
Quick Pickled Cucumbers
- 1/2 cup
rice vinegar or rice wine vinegar
- 1 Tbsp.
granulated sugar
- 1 tsp.
kosher salt
- 2 tsp.
toasted sesame oil
- 3
Persian cucumbers, thinly sliced
Spicy Mayo
- 1/2 cup
mayonnaise
- 2 Tbsp.
Sriracha
- 2 tsp.
toasted sesame oil
Bowls
- 4 cups
cooked brown rice
- 1
avocado, thinly sliced
- 1
medium carrot, finely grated
- 1/2
red onion, thinly sliced
Cilantro leaves, torn Sesame seeds
Torn fresh cilantro leaves and toasted sesame seeds, for serving
Directions
Salmon
- Step 1Arrange a rack in center of oven; preheat to 350°. Line a large baking sheet with foil. In a medium bowl, whisk garlic, soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on a large foil-lined baking sheet.
- Step 2Bake salmon until fork-tender, 20 to 25 minutes.
Quick Pickled Cucumbers
- Step 1In a medium heatproof bowl or jar, microwave vinegar, sugar, and salt until sugar and salt are dissolved, about 2 minutes.
- Step 2Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap and let sit at room temperature until ready to use.
Spicy Mayo
In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
Bowls
Divide rice among bowls. Top with salmon, pickled cucumbers, avocado, carrot, onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
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