Description
Delight in these vibrant salmon bowls featuring tender fish, a creamy bang bang sauce, and a refreshing cucumber salsa—perfect for quick weeknight dinners or meal prep.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup sushi rice
- 1 medium cucumber, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Olive oil for drizzling
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp honey (or agave syrup)
Instructions
- Rinse sushi rice under cold water until the water runs clear.
- Cook rice in a rice cooker or on the stovetop according to package instructions. Let it sit covered for about ten minutes after cooking.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets skin-side down on the sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for about 12 minutes or until cooked through.
- In a bowl, mix diced cucumber with chopped cilantro, lime juice, salt, and pepper. Set aside.
- In a small bowl, whisk together mayonnaise, Sriracha, and honey until smooth. Adjust spice levels as desired.
- Scoop sushi rice into serving bowls. Top each bowl with baked salmon, then add generous amounts of bang bang sauce and cucumber salsa.
- Garnish with extra lime wedges or cilantro if desired.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 540
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Customize by swapping salmon for grilled chicken or tofu. Add avocado slices for extra creaminess or radishes for crunch. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in a skillet over low heat.