Embrace the goodness of seafood with this Salmon Rice Bowl! Salmon is a powerhouse of nutrients, it is packed with omega-3 fatty acids, offering a wealth of benefits for your heart, brain, and overall well-being. These essential fats can help reduce inflammation, lower your risk of heart disease, and even improve cognitive function. Additionally, salmon is an excellent source of high-quality protein, essential for building and repairing your health.
This Salmon Rice Bowl with creamy sriracha sauce is a vibrant and flavourful dish that highlights the goodness of salmon. The crispy salmon skin complements the tender fish, topped with fluffy rice and drizzled with a creamy, spicy sauce. It’s a quick and easy meal that’s perfect for any night of the week.
Salmon Rice Bowl Tips
- Crispy Skin: To achieve perfectly crispy salmon skin, ensure your pan is hot and don’t move the fish around too much while cooking.
- Room Temperature: For even cooking, let the salmon fillets sit at room temperature for 15 minutes before cooking.
- Sushi Rice Perfection: Rinse your sushi rice thoroughly before cooking to remove excess starch, resulting in perfectly fluffy rice.
- Rice substitute: If you don’t have sushi rice, you can substitute it with short-grain white rice, brown rice, quinoa, or even cauliflower rice for a low-carb option.
- Spice It Up: Sriracha, a chilli garlic sauce, adds a delicious kick to this recipe. You can adjust the amount to suit your preferred level of spiciness. It typically ranges from 1,000 to 2,500 Scoville Heat Units (SHU) on the Scoville scale, which measures the heat of chilli peppers. If you prefer a less sweet sauce, sambal oelek can also be used as a substitute.
- Marinate the Salmon: For an extra flavour boost, marinate the salmon fillets in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
- Freshness: Use the freshest ingredients you can find for the best flavour and texture in your rice bowl.
Ingredients
- 4 salmon fillets, skin-on (enough for a family of 4)
- 1 cup sushi rice, cooked
- 1/4 cup regular mayonnaise
- 2 tbsp sriracha (adjust to your preferred spice level)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 tsp sesame oil
- Pinch of salt
- 1/4 cucumber, thinly sliced
- 1/4 avocado, peeled and sliced
- Sesame seeds, for garnish
- Spring onions, thinly sliced, for garnish
Directions
- Pat the salmon fillets dry with a paper towel. Season the skin side with salt.
- If pan-frying: Heat a drizzle of oil in a non-stick pan over medium-high heat. Place the salmon fillets skin-side down in the pan. Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon fillets and cook for another 2-3 minutes, or until cooked through to your liking.
- If air frying: Preheat your air fryer to 200°C. Place the salmon fillets skin-side down in the air fryer basket. Cook for 8-10 minutes, or until cooked through and the skin is crispy.
- Remove from the pan or air fryer and rest.
- While the Salmon is cooking, in a small bowl, whisk together the mayonnaise, sriracha, soy sauce, lime juice, sesame oil, and salt.
- Divide the cooked rice between the bowls as per the family members. Top with the cucumber, avocado, and salmon fillets. Drizzle generously with the sriracha mayo.
- Garnish with sesame seeds and spring onions.
Enjoy your delicious and healthy Salmon Rice Bowl with Creamy Sriracha Sauce! For a different way to enjoy fish, try these Fish Cake Recipes with Tartare Sauce for a delightful change of pace.
If you’re considering purchasing a frying pan, read Fry pan Reviews for more information on finding the right one for you.
