There is something magical about grain bowls. They are perfect for meal prepping and packing up for lunches. All of the components are great on their own, and once they’re tossed together, they somehow become even better. This spicy salmon bowl has all of our favorite things, and is by far our favorite bowl to date.
Ingredients
For the salmon
- 1/3 c. low-sodium soy sauce
- 1/3 c. extra-virgin olive oil
- 1/4 c. chili garlic sauce
- Juice of 1 lime
- 2 tbsp. honey
- 4 cloves garlic, minced
- 4 salmon fillets
For the quick pickled cucumbers
- 1/2 c. rice vinegar or rice wine vinegar
- 1 tbsp. granulated sugar
- 1 tsp. salt
- 2 tsp. toasted sesame oil
- 3 cucumbers, thinly sliced
For the spicy mayo
- 1/2 c. mayonnaise
- 2 tbsp. Sriracha
- 2 tsp. toasted sesame oil
For the bowls
- Cooked brown rice
- 1 avocado, sliced
- 1 medium carrot, grated
- 1/2 red onion, thinly sliced
- Cilantro leaves, torn Sesame seeds
- Cilantro leaves, torn
- Sesame seeds
Directions
- Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
- Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are
dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use. - Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
- Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
