Spicy Salmon Rice Bowls
Today I’m sharing a recipe for spicy salmon bowls. I could eat this meal every single day for the rest of my life and die happy. Seriously. It’s a cinch to make featuring tamari-ginger roasted salmon, sushi rice, some crunchy veggies, and not one but two sauces (you know how much I love my sauces).
Servings: 4
Ingredients
Tamari Sesame Sauce Ingredients
- ⅓ cup tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
Salmon
- 4 4- to 6-ounce salmon fillets, preferably center cut. You can use wild-caught salmon, frozen salmon, etc. Make sure it’s thawed before preparing.
- Salt and freshly ground black pepper
For serving
- Sushi Rice tap for recipe
- Creamy Sriracha Mayo Sauce tap for recipe
- Thinly sliced avocado, cucumber and radishes
- Packaged seaweed snacks halved (optional)
Instructions
- Preheat the oven to 400 degrees F (200 ̊C).
- Make the tamari sesame sauce: In a small bowl whisk together the tamari, maple syrup, toasted sesame oil, ginger, and sriracha. Measure out 2 tablespoons of the sauce and set it aside for brushing the salmon. To the rest of the sauce, add the sesame seeds—set this sauce aside for serving.
- Make your rice: If you’re serving over my delicious sushi rice, prepare it now. As the rice cooks, move on to the next step (salmon!). Alternatively, you can make brown rice, white rice, cauliflower rice, or your favorite grain for a bed of rice.
- Roast the salmon: Place the salmon fillets in a single layer on a parchment-lined baking sheet pan and season them lightly with a pinch of salt and pepper (go light on the salt because of the glaze). Brush half of the reserved sauce (about 1 tablespoon) over the salmon fillets. Roast the salmon for 5 minutes. Remove the pan from the oven and brush the fillets with the remaining 1 tablespoon of sauce. Bake until the fish flakes easily but is still rosy in the center, about 5-8 minutes longer (depending on the size and thickness of the fillets).
- Serve: Scoop sushi rice into the center of shallow serving bowls. Transfer the cooked salmon fillets to the bowls (you can leave the skin behind or eat it—I love it!), and drizzle the salmon with the creamy sriracha sauce. Arrange the avocado, cucumber, and radishes alongside (now’s your time to get creative). Tuck in some seaweed snacks, if using. Drizzle everything with some of the reserved tamari sesame sauce (bring the rest to the table). Admire your masterpiece, then dive in.
Notes
Recipe Tips
- Feel free to use good quality raw salmon or tuna in place of the roasted salmon.
- The Creamy Sriracha Sauce is also amazing on Seared Tuna Bowls, Veggie Burgers, and Salmon Cakes, and as a dip for sweet potato fries.
- If you have leftover Tamari Sesame Sauce, use it in fried rice, stir fries, or as a dip for Salmon Sushi Wraps.
- The Tamari Sesame Sauce and the Creamy Sriracha Sauce can both be refrigerated for up to 2 weeks. This is great for meal prep so you have these steps done ahead of time.