Salmon Rice Bowl with Cucumber, Avocado, and Sriracha Mayo
Enjoy a fresh and flavorful Salmon Rice Bowl with Cucumber, Avocado, and Sriracha Mayo the perfect balance of healthy, delicious, and easy-to-make! This vibrant bowl features tender, flaky salmon served over fluffy rice, paired with crisp cucumber, creamy avocado, and a drizzle of spicy sriracha mayo for the ultimate flavor boost.
Ingredients
- For the Salmon:
- 4 salmon fillets (about 5 oz / 140 g each)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- For the Bowls:
- 2 cups cooked white or brown rice (warm)
- 1 large cucumber, thinly sliced
- 1 avocado, sliced or diced
- 2 tablespoons chopped fresh cilantro or green onions (optional)
- 1 tablespoon sesame seeds (optional)
- For the Sriracha Mayo:
- ¼ cup mayonnaise
- 1–2 tablespoons Sriracha (adjust to spice preference)
- 1 teaspoon rice vinegar or lemon juice
Instructions
- Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare salmon: Pat salmon dry. In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, paprika, salt, and pepper. Brush evenly over salmon fillets.
- Bake salmon: Place salmon on the prepared sheet and bake for 12–15 minutes, or until it flakes easily with a fork.
- Make Sriracha mayo: In a small bowl, whisk together mayonnaise, Sriracha, and rice vinegar/lemon juice until smooth.
- Assemble bowls: Divide warm rice into bowls. Top with cucumber slices, avocado, and flaked salmon. Drizzle generously with Sriracha mayo.
- Garnish: Sprinkle with sesame seeds and fresh herbs if desired.