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Spicy Salmon Rice Bowls Recipe Easy Homemade with Fresh Avocado

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A quick and easy spicy salmon rice bowl topped with creamy avocado, perfect for busy weeknights. This flavorful dish balances heat, sweetness, and freshness for a satisfying meal.

Ingredients

Scale
  • 1 lb salmon fillets, skin removed (fresh or thawed frozen)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sriracha sauce (adjust to taste)
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 clove fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 ½ cups jasmine or sushi rice (about 280 g)
  • 1 ¾ cups water or broth for cooking rice (about 415 ml)
  • 1 tablespoon rice vinegar (optional)
  • 1 ripe avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or parsley (optional)
  • Lime wedges for serving
  • Optional crunchy veggies: shredded carrots or cucumber ribbons, pickled ginger or radish slices

Instructions

  1. Rinse 1 ½ cups jasmine or sushi rice under cold water until water runs clear.
  2. Combine rice with 1 ¾ cups water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
  3. Remove from heat and let rice steam, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon rice vinegar if using.
  4. In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 clove minced garlic, and 1 teaspoon grated fresh ginger.
  5. Place salmon fillets in the marinade and let sit for 10 minutes at room temperature.
  6. Heat a nonstick skillet over medium-high heat and add a small drizzle of sesame oil.
  7. Place salmon fillets in the pan and cook for about 4-5 minutes per side, spooning some marinade over the top as it cooks until caramelized and flaky but moist inside.
  8. While salmon cooks, slice avocado, chop green onions, and prepare any crunchy veggies.
  9. Toast sesame seeds in a dry pan for 1-2 minutes until fragrant and lightly golden.
  10. Divide rice between bowls, top with salmon fillets, avocado slices, green onions, toasted sesame seeds, and herbs.
  11. Serve with lime wedges to squeeze over before eating.

Notes

Pat salmon dry before marinating for better sear. Use medium-high heat to avoid burning marinade. Flip salmon only once and spoon marinade over while cooking to keep moist. Save some marinade to drizzle on assembled bowls. For gluten-free, use tamari and gluten-free sriracha. Avocado is best added fresh after reheating leftovers.

Nutrition

Keywords: spicy salmon rice bowl, salmon recipe, easy dinner, avocado, quick meal, healthy, gluten-free option, dairy-free

Find it online: https://nadinetable.com/spicy-salmon-rice-bowls-recipe-easy-homemade-with-fresh-avocado/