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Fresh That Girl Salmon Rice Bowl Recipe with Avocado and Spicy Sriracha Mayo

Fresh That Girl Salmon Rice Bowl - featured image
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A quick and easy salmon rice bowl featuring fresh salmon, creamy avocado, and a spicy sriracha mayo drizzle. Perfect for a healthy, satisfying meal in under 25 minutes.

Ingredients

  • Fresh salmon fillets (6 oz / 170 g each), skin on or off depending on preference
  • Olive oil (for searing)
  • Salt and freshly ground black pepper
  • Optional: a squeeze of lemon juice
  • Cooked jasmine or sushi rice (about 1 cup / 190 g cooked per serving)
  • Rice vinegar (1 tbsp / 15 ml)
  • Sesame seeds (toasted, about 1 tsp / 5 g)
  • Optional: finely chopped scallions
  • Ripe avocado, sliced or diced
  • Shredded carrots or cucumber ribbons
  • Microgreens or cilantro (optional)
  • Mayonnaise (1/4 cup / 60 ml)
  • Sriracha sauce (1-2 tbsp / 15-30 ml)
  • Fresh lime juice (1 tsp / 5 ml)
  • Garlic powder (a pinch, optional)

Instructions

  1. Cook 1 cup (190 g) of jasmine or sushi rice according to package instructions. Stir in 1 tbsp (15 ml) rice vinegar once cooked and fluff with a fork. Let cool slightly.
  2. In a small bowl, whisk together 1/4 cup (60 ml) mayonnaise, 1-2 tbsp (15-30 ml) sriracha sauce, 1 tsp (5 ml) fresh lime juice, and a pinch of garlic powder if desired. Refrigerate to let flavors meld.
  3. Pat salmon fillets dry with paper towels. Brush with olive oil and season with salt and pepper. Optionally, squeeze lemon juice over the fillets.
  4. Heat a non-stick or cast iron skillet over medium-high heat. Place salmon skin-side down if skin-on. Cook for 4-5 minutes without moving, then flip and cook another 3-4 minutes until cooked through but moist.
  5. While salmon cooks, slice avocado and prepare veggies like shredded carrots or cucumber ribbons. Toast sesame seeds in a dry pan for 1-2 minutes until fragrant and golden.
  6. Assemble bowls by spooning warm rice into bowls, topping with salmon fillets, avocado, veggies, toasted sesame seeds, and scallions. Drizzle generously with sriracha mayo.
  7. Optionally, squeeze fresh lime over the bowl and add extra black pepper. Serve immediately.

Notes

Pat salmon dry before cooking for a better sear. Use a hot pan and avoid crowding to prevent steaming. Toast sesame seeds carefully to avoid burning. Adjust sriracha mayo heat to taste. Cook rice in advance to save time. Salmon can be baked or grilled as alternatives.

Nutrition

Keywords: salmon rice bowl, avocado, sriracha mayo, quick dinner, healthy meal, easy recipe, weeknight dinner, seafood bowl

Find it online: https://tomyumy.com/fresh-that-girl-salmon-rice-bowl-recipe-with-avocado-and-spicy-sriracha-mayo/