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Quick Pan-Seared Salmon Rice Bowl with Spicy Mayo

Close-up of a delicious salmon rice bowl featuring a pan-seared salmon fillet over white rice, topped with shredded carrots, cucumber slices, and spicy mayo.
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Make this easy salmon rice bowl for a fast, satisfying weeknight dinner. You get crispy skin salmon served over seasoned rice with fresh vegetables and a simple homemade spicy mayo sauce.

Ingredients

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  • 2 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 cup uncooked white rice (sushi rice recommended)
  • 1 3/4 cups water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 2 tablespoons toasted sesame seeds
  • For Spicy Mayo: 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce

Instructions

  1. Cook the rice: Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  2. Prepare the seasoning for the rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Keep warm.
  3. Make the spicy mayo: Whisk together the mayonnaise, sriracha, and soy sauce in a small bowl until smooth. Set aside.
  4. Prepare the salmon: Pat the salmon fillets completely dry with paper towels. Season both sides with salt and pepper.
  5. Sear the salmon: Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down (if using skin-on). Cook for 4 to 6 minutes until the skin is crispy.
  6. Flip the salmon and cook for another 3 to 5 minutes, depending on thickness, until cooked through to your preference.
  7. Assemble the bowl: Divide the seasoned rice between two bowls. Top each bowl with one salmon fillet. Arrange the shredded carrots and sliced cucumber around the salmon.
  8. Drizzle the spicy mayo over the salmon and vegetables. Sprinkle with toasted sesame seeds before serving.

Notes

  • For a deconstructed sushi bowl feel, use sushi rice and add a small amount of nori strips as a topping.
  • You can substitute quinoa or brown rice for white rice for a healthier option.
  • If you prefer baked salmon, roast at 400 degrees Fahrenheit for 12 to 15 minutes instead of searing.

Nutrition

Find it online: https://cravybite.link/salmon-rice-bowl-quick-pan-seared-spicy-mayo/