Salmon Rice Bowls with Spicy Mayo
Salmon rice bowls are made with honey-glazed salmon cubes, seasoned sushi rice, fresh mango, crunchy veggies, and a drizzle of sriracha mayo. Finished with furikake seasoning for extra umami, this bowl is fresh, filling, and ready in about 40 minutes.
Ingredients
- 1 ¼ pounds salmon fillet, cut into one-inch cubes
- 2 cups short-grain sushi rice, cooked according to package directions
- 1 large cucumber, peeled and diced
- 1 mango, diced or 1 cup thawed frozen mango
- 1 cup shelled edamame
- 3 sliced green onions or scallions
- ½ cup fresh cilantro leaves
- 2 tablespoons furikake seasoning (or toasted sesame seeds)
Salmon Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove minced garlic
Sriracha Mayo
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- juice of half a lemon
Instructions
- Cook rice according to package directions. Keep warm.
- Pat the salmon dry. In a bowl, whisk olive oil, soy sauce, honey, Dijon mustard, and garlic. Add salmon cubes and toss gently. Marinate for 10–15 minutes.
- Stir together mayonnaise, sriracha, honey, and lemon juice until smooth.
- Heat a large skillet over medium-high heat with olive oil. Add salmon in a single layer and cook about 2 minutes per side until golden and cooked through.
- Divide rice among bowls. Top with salmon, cucumber, mango, edamame, and green onions. Sprinkle with furikake seasoning and drizzle with sriracha mayo. Serve immediately.
Nutrition
Calories: 959.1kcalCarbohydrates: 103.2gProtein: 42.2gTotal Fat: 41.4gSaturated Fat: 6.1gCholesterol: 89.7mgSodium: 989.1mgPotassium: 1463.6mgFiber: 7.8gSugar: 18.8gNet Carbohydrates: 95.4g
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