Spicy Salmon & Rice Bowl

These bowls couldn’t be simpler - fresh and healthy with a kick from the salmon and some delicious spicy mayo as dressing!

You can really use anything as the base for this - leftover rice, fresh coconut rice, cauliflower rice or even quinoa. You can also easily adjust the spice levels to your liking by altering how much of the spicy seasoning you use in the blend, and by limiting the amount of sriracha/sambal you use in the spicy mayo.

Let’s go shopping.

Base

2 cups cooked rice

Salmon

1 lb salmon, skin off and cut into cubes (ensure any pin bones are removed)

2 tsp chilli powder
1/2 tbsp paprika (smoked OK)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp oregano
1/2 tsp red chilli flakes
1/2 tsp sesame seeds
1tsp salt
1 tsp black pepper

To be added once Salmon is cooked

1/4 cup chopped parsley
1 tbsp avo oil
1 tbsp butter
1 tbsp honey

Spicy Mayo

1/2 cup mayo
2-4 tsbp sambal (choose your spiciness!) - can also use sriracha (I find it a bit sweeter)
1 clove garlic
1/2 tsp sugar
1/2 tsp sesame oil
1/4 lemon, juiced

Toppings

1/2 english cucumber, diced
4 green onions, chopped finely
1 jalapeno, seeded and diced
1 avocado, sliced
Lime for serving

Note:
- if you're not a salmon fan this would work just as nicely with Chicken (or tofu)

Make the spice mix:

In a medium bowl, combine all spices and stir to combine.

I usually make extra so I have a spice blend on hand for chicken or fish later in the week!

Make the spicy mayo!

Combine all the ingredients in a bowl, taste and adjust your spice level. Yes, it’s that easy! Don’t you dare buy the grocery store bottled spicy mayo.

Prep the salmon

Add all the spices to a small bowl and mix to combine.

Remove the skin from the salmon and take out any bones (click this link if you’re not familiar with salmon for direction on removing the skin). Dice the salmon into 1 inch cubes and toss gently with the spice mix (use as much or as little as you’d like! I make extra so I can have a blend on hand for another meal), as well as a tbsp or so of avocado (or olive) oil. Cover the salmon and let it marinate in the fridge for 30 min or more, until you’re ready to assemble the bowls.

Cook the rice

On the stove, in a rice cooker or an Instant Pot, whatever you choose! Day old rice will also work here and making a coconut rice adds a nice, sweet element if you’d like. In a pinch, or a health kick, quinoa or cauliflower would also work.

Prepare the toppings and finishings for stir fry.

Dice and chop all your veggies and prep them so you can easy top the bowls once the salmon is ready. Mise en place ;)

Cook the salmon

Add oil to your pan and turn heat to medium high. Once pan is hot, add the salmon, trying not to crowd the pan. Sear salmon on all sides until lightly browned. Once salmon is cooked, add the finishing touches (honey, butter, oil and parsley).

Assemble the bowls:

To the bowls, add rice and top with salmon (fresh off the stove!), chopped and diced veggies and drizzle with the spicy mayo. Add a lime slice for a finishing touch.

Enjoy!