Spicy Salmon Bowl

Source

Prep Time	Cook Time	Total Time	Servings
		1 hour

Ingredients

Salmon

• ⅓ cup low-sodium soy sauce
  
• ⅓ cup extra-virgin olive oil
  
• ¼ cup chili garlic sauce
  
• Juice of 1 lime
  
• 2 tablespoons honey
  
• 4 cloves garlic, minced
  
• 4 (4-ounce) salmon fillets

Quick Pickled Cucumbers

• ½ cup rice vinegar or rice wine vinegar
  
• 1 tablespoon granulated sugar
  
• 1 teaspoon kosher salt
  
• 2 teaspoons toasted sesame oil
  
• 3 Persian cucumbers, thinly sliced

Spicy Mayo

• ½ cup mayonnaise
  
• 2 tablespoons Sriracha
  
• 2 teaspoons toasted sesame oil

Bowls

• Cooked brown rice
  
• 1 avocado, sliced
  
• 1 medium carrot, grated
  
• ½ red onion, thinly sliced
  
• Cilantro leaves, torn
  
• Sesame seeds

Instructions

1. Prepare the salmon:
   Preheat oven to 350°F (175°C) and line a baking sheet with foil.
   In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic.
   Add the salmon and toss gently to coat. Place salmon on the prepared baking sheet and bake for 20–25 minutes, or until fork-tender.

2. Make the pickled cucumbers:
   In a microwave-safe bowl or jar, combine vinegar, sugar, and salt.
   Microwave until the sugar and salt dissolve, about 2 minutes.
   Stir in sesame oil, add cucumbers, and toss to coat. Cover and refrigerate until ready to use.

3. Prepare the spicy mayo:
   In a small bowl, mix together mayonnaise, Sriracha, and sesame oil until smooth.

4. Assemble the bowls:
   Divide rice among serving bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds.
   Drizzle with spicy mayo before serving.

Notes

• Substitute brown rice with jasmine or sushi rice for a softer texture.
  
• Add edamame or seaweed salad for extra protein and flavor.
  
• Leftover pickled cucumbers keep in the fridge for up to 5 days.