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Marinated salmon rice bowl with seared salmon cubes, white rice, cucumber, edamame, mango, cilantro, sesame seeds, and creamy sauce, served with chopsticks and a lemon wedge.

Salmon Rice Bowls with Spicy Mayo

Felice Kaufman
Pan-seared, honey-glazed salmon bites are served over warm sushi rice with mango, cucumber, edamame, and creamy sriracha mayo. These colorful salmon rice bowls are ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 719.8 kcal

Equipment

  • Large skillet
  • Medium saucepan or rice cooker
  • Mixing Bowl
  • Wisk
  • Sharp knife
  • Cutting board
  • Spatula or tongs

Ingredients
  

  • 1 ¼ pounds salmon fillet, cut into one-inch cubes (skin on or removed)
  • 1 cup sushi rice
  • 1 large cucumber, peeled and diced
  • 1 mango, diced or 1 cup thawed frozen mango
  • 1 cup shelled edamame, thawed
  • 3 green onions, sliced
  • ½ cup fresh cilantro leaves
  • 2 tablespoons furikake seasoning (or toasted sesame seeds)

Salmon Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce or gluten-free tamari
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 clove minced garlic

Sriracha Mayo

  • ½ cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Cook rice according to package directions. Keep warm.
  • Pat the salmon dry. Whisk together the olive oil, soy sauce, honey, Dijon mustard, and garlic. Add the salmon and gently toss to coat. Marinate at room temperature for 10–15 minutes.
  • Stir together mayonnaise, sriracha, honey, and lemon juice until smooth.
  • Heat a large nonstick skillet over medium-high heat. Lift the salmon from the marinade, allowing the excess to drip off, and arrange it in a single layer. If using skin-on salmon, place it skin-side down first. Cook for about 2 minutes per side, working in batches if necessary, until browned and cooked through.
  • Divide the warm rice among four bowls. Top with the salmon, cucumber, mango, edamame, green onions, and cilantro. Sprinkle with furikake, drizzle with sriracha mayo, and serve immediately.

Nutrition

Calories: 719.8kcalCarbohydrates: 53.7gProtein: 36.1gTotal Fat: 39.9gSaturated Fat: 5.9gCholesterol: 89.7mgSodium: 533mgPotassium: 1161.9mgFiber: 4.6gSugar: 18.4g
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