Spicy Salmon Bowl
A grain-based bowl featuring seared salmon, spiced with ginger and sriracha, topped with fresh vegetables and a tangy sauce. Warm rice or greens form the base, with crispy-edged fish and bright, crunchy toppings assembled cold or warm.
Ingredients
Method
Rinse basmati or jasmine rice under cold water until water runs clear. Bring 1.75 cups water or broth to a boil, add rice, and reduce heat to low. Cover and simmer 18 minutes until tender and water is absorbed. Let stand 5 minutes, then fluff with a fork.
While rice cooks, slice cucumber into thin rounds, shred red cabbage, shell and rinse edamame if frozen, and slice green onion.
In a small bowl, whisk together minced ginger, sriracha, soy sauce, rice vinegar, and sesame oil until smooth. Taste and adjust heat or salt as needed.
Heat a skillet over medium-high heat. Pat salmon dry, season lightly with salt and black pepper on both sides. Add 1 tsp sesame or neutral oil to the hot skillet, then place salmon skin-side down. Sear 4–5 minutes without moving, until skin is crispy. Flip and cook 2–3 minutes more until just cooked through (internal temp 145°F).
Divide cooked rice between two bowls. Arrange cucumber, red cabbage, edamame, and green onion around the rice in separate piles.
Place one piece of salmon on top of each rice portion. Drizzle the ginger-soy sauce over the salmon and vegetables.
Sprinkle sesame seeds over each bowl and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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