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Spicy Salmon Bowl with Creamy Mayo

Spicy Salmon Bowl with Creamy Mayo

A vibrant, flavor-packed spicy salmon bowl featuring perfectly seared salmon glazed in a bold, spicy sauce, served over fluffy rice and topped with fresh vegetables and a rich, creamy mayo drizzle. This dish delivers the perfect balance of heat, creaminess, and freshness, making it an irresistible and satisfying meal for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 40 minutes
Servings: 3
Course: Dinner, Main Course
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Salmon:
  • 2 salmon fillets skinless, cut into cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha adjust to taste
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil for cooking
For the Creamy Mayo Sauce:
  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lemon juice or rice vinegar
  • 1 teaspoon honey optional
For the Bowl:
  • 2 cups cooked white rice or brown rice
  • 1 avocado sliced
  • 1 cup shredded purple cabbage
  • 1 carrot julienned or shredded
  • 1 cucumber thinly sliced or ribboned
  • 2 tablespoons green onions chopped
  • 1 tablespoon sesame seeds

Equipment

  • Non-stick skillet or frying pan
  • Mixing bowls
  • Cutting board
  • Measuring spoons and cups
  • Spatula or tongs
  • Rice cooker or pot

Method
 

Cook the Rice:
  1. Prepare the rice according to package instructions. Keep warm and fluffy.
Prepare the Sauce:
  1. In a small bowl, mix mayonnaise, sriracha, lemon juice (or vinegar), and honey. Stir until smooth and refrigerate to chill.
Marinate the Salmon:
  1. In a bowl, combine soy sauce, sriracha, honey, garlic, ginger, and sesame oil. Add salmon cubes and gently toss. Let marinate for 10–15 minutes.
Cook the Salmon:
  1. Heat olive oil in a skillet over medium-high heat. Add salmon in a single layer and cook for 2–3 minutes per side until slightly crispy and cooked through.
Prepare Toppings:
  1. Slice avocado, shred cabbage, prepare carrots and cucumber.
Assemble the Bowl:
  1. Add rice to a bowl, top with cooked salmon, then arrange vegetables around it.
Finish and Serve:
  1. Drizzle creamy mayo sauce over the bowl. Garnish with sesame seeds and green onions. Serve immediately.

Notes

Adjust spice levels by increasing or reducing sriracha.
Use sushi-grade salmon if you prefer a raw (poke-style) version.
For a healthier option, substitute mayonnaise with Greek yogurt.
Brown rice or cauliflower rice can be used as a low-carb alternative.
Always pat salmon dry before cooking to achieve a perfect sear.