Spicy Salmon Bowl

This Spicy Salmon Bowl is like a deconstructed spicy salmon roll, except the salmon in this recipe is fully cooked, and you get to skip the daunting task of rolling a sushi roll. It is fresh, salty, sweet, and spicy, and incredibly delicious.

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Prep Time:20

Cook Time:20

Course: Main Course

Cuisine: American, Japanese

Keyword: protein bowl, salmon bowl, spicy salmon bowl

Servings: Bowls

Calories: 1371kcal

Author: Mollie

Ingredients

1 lb fresh wild salmon fillet, cut into 4 fillets (see notes for options)
4 cups brown rice, cooked according the directions on bag
1 mango, cut into ½ inch chunks
½ cup wasabi peas
¼ cup pickled ginger
½ cup mayonnaise
1 teaspoon wasabi
1 avocado, cut in half and thinly sliced
1 english cucumber, thinly sliced
2 tablespoon nori komi furikake

Teriyaki Marinade

¼ cup soy sauce (For gluten free use coconut aminos or Tamari)
1 tablespoon fresh grated ginger
1 tablespoon toasted sesame oil
½ teaspoon rice vinegar
2 cloves minced garlic
⅓ cup brown sugar
1 tablespoon honey
1 cup water
1 tablespoon corn starch

Instructions

Teriyaki Marinade

Add everything except the cornstarch and ¼ cup of water to a bowl. Mix it all together thoroughly.
Set aside half of the marinade.
Pour the other half over the salmon fillets. Cover and let them marinate for 20 minutes, flipping the fillets over halfway through.
Preheat the oven to 400℉ and let it heat while the salmon marinates.
Cook your rice according the the directions on the package.

Teriyaki Sauce

Put the half of marinade that you set aside into a small saucepan.
Heat it over medium high heat.
While it is heating, combine the remaining ¼ cup water and 1 tablespoon cornstarch, whisking it together. to dissolve the cornstarch.
Once the marinade has come to a boil, whisk the cornstarch mixture in.
Increase the heat back to medium high and stir the sauce it as it thickens.
Once it has thickened slightly (it shouldn't take more than a minute), turn off the heat and let it sit until it is time to assemble to bowls.

Salmon

After the salmon has marinated for 20 minutes, remove the fillets from the marinade and pat them dry with a few paper towels.
Place them skin side down on a parchment paper lined baking sheet, or a baking dish and into the 400℉ preheated oven for 8 minutes.
After 8 minutes pull them from the oven and check the doneness by using a fork to flake the thickest part of one of the fillets. If it flakes and separates easy, it is done. If it is still mushy and resists separating in a flake, place it back in the oven for 4 more minutes.
When they are done, pull them from the oven and assemble your bowls.

Assembling the Spicy Salmon Bowls

Spoon about 1 cup of rice into each bowl.
Place 1 salmon fillet on top of the rice.
Equally distribute and arrange the avocado, cucumbers, mango, wasabi peas and pickled ginger on the rice and salmon in each bowl.
Combine the mayonnaise and wasabi well and spoon a little dollop onto each bowl.
Drizzle the bowl with teriyaki sauce and sprinkle with Furikake.
Serve and enjoy!

Notes

Notes:

Check the post about why I think wild caught is the best choice. If you can't find fresh, wild salmon, there are other options!
- Check the freezer section for frozen wild salmon fillets. These fillets are a great option and are sometimes even fresher than the, "fresh" fillets you buy at the counter!
- The other option is to use canned wild caught salmon. This is good too! You will just skip the marinating and cooking the salmon parts, but still make the teriyaki sauce by just heating the whole recipe rather than dividing it into two. This makes this recipe extra fast! :)
For an extra boost of protein, add some shelled Edamame!
If you don't care for wasabi, feel free to substitute sriracha to make a spicy sriracha mayo. Use the same recipe as the wasabi mayo with sriracha in place of the wasabi.
If you would like to go for an even lower carb option, eliminate the rice, and used mixed greens instead, for a spicy salmon salad!

I hope you love it! :)

Nutrition