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Spicy salmon rice bowl with flaky baked salmon, cucumber, avocado and sriracha mayo over jasmine rice

30-Minute Spicy Salmon Rice Bowl with Sriracha Mayo

Flaky oven-baked salmon over warm jasmine rice with crisp cucumber, cool avocado and a quick sriracha mayo. A 30-minute dinner bowl that tastes just as good straight from the fridge the next day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese-inspired
Ingredients Method

Ingredients
  

  • 1 1/4 lb salmon fillet center-cut, boneless (or 4 five-ounce portions)
  • 1 cup jasmine rice rinsed until the water runs clear
  • 1 1/2 cups water for the rice
  • 1 whole English cucumber cut into thin half-moons (about 1 1/2 cups)
  • 1 whole large avocado sliced
  • 1/3 cup mayonnaise regular or light
  • 1 tbsp sriracha plus extra for serving
  • 2 tbsp soy sauce low-sodium, divided
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds for garnish
  • 1 sheet nori torn into strips (optional)
  • 1/2 tsp kosher salt plus black pepper to taste, for the salmon

Method
 

  1. Preheat the oven to 425°F and line a sheet pan with parchment paper. Pat the salmon dry, set it on the pan and season both sides with the kosher salt and black pepper. Drizzle with 1 tablespoon of the soy sauce.
  2. Bake the salmon until it flakes easily and reaches 145°F in the thickest part, 12 to 14 minutes. Let it rest 5 minutes, then flake it into large chunks with a fork.
  3. While the salmon bakes, combine the rice and 1 1/2 cups water in a small pot. Bring to a boil, cover, reduce the heat to low and simmer 13 minutes. Remove from the heat and let it steam, covered, 5 minutes, then fluff with a fork.
  4. Stir together the mayonnaise, sriracha, remaining 1 tablespoon soy sauce, sesame oil and rice vinegar.
  5. Divide the rice among 4 bowls and top with the flaked salmon, cucumber and avocado.
  6. Spoon the spicy mayo over the top, sprinkle with sesame seeds and add the nori strips if you like.