Spicy Salmon Rice Bowl

Sushi-inspired salmon bowls have become one of the most popular weeknight meals, and for good reason: they capture everything people love about sushi rolls without the rolling technique. Wild sockeye salmon, seared until crispy on the outside and medium on the inside, sits atop seasoned rice with all the fixings. The spicy mayo, cool cucumber, and buttery avocado create a balance of flavors and textures in every bite. This bowl is gluten-free, dairy-free, and packed with protein. Discover the omega-3 benefits of wild sockeye salmon.

Ingredients

• 2 wild sockeye salmon portions (5–6 oz each), thawed
• 1 tablespoon avocado oil
• Salt and pepper to taste
• Sushi Rice: 1 cup sushi rice (short grain), 1 tablespoon rice vinegar, 1 teaspoon sugar, ½ teaspoon salt
• Sriracha Mayo: 2 tablespoons mayonnaise (or kewpie mayo), 1–2 teaspoons sriracha, ½ teaspoon sesame oil
• Toppings:
• 1 ripe avocado, sliced
• ½ English cucumber, thinly sliced
• 1 sheet nori, cut into strips
• 1 tablespoon sesame seeds
• 2 scallions, sliced
• Soy sauce or tamari, for drizzling
• Pickled ginger (optional)

Instructions

1. Cook Sushi Rice: Rinse rice until water runs clear. Cook according to package directions. While hot, fold in rice vinegar, sugar, and salt. Let cool slightly.
2. Make Sriracha Mayo: Stir together mayonnaise, sriracha, and sesame oil. Adjust spice level to your preference.
3. Sear Salmon: Pat salmon dry, season with salt and pepper. Heat avocado oil in a skillet over medium-high heat. Sear skin-side down 3–4 minutes until crispy. Flip and cook 2–3 minutes more for medium (125–130°F). Break into large chunks or slice.
4. Assemble Bowls: Divide seasoned rice between 2 bowls. Arrange salmon, avocado slices, and cucumber on top.
5. Top & Drizzle: Drizzle with sriracha mayo and soy sauce. Top with nori strips, sesame seeds, scallions, and pickled ginger.
6. Serve: Serve immediately while the salmon is warm and the rice is still slightly sticky.