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Crispy Salmon Rice Bowl Recipe with Spicy Mayo for Bold Flavor

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A quick and easy crispy salmon rice bowl topped with a creamy, spicy mayo that delivers bold flavor and satisfying textures. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 skin-on salmon fillets, about 6 ounces (170 grams) each
  • 1 ½ cups (300 grams) jasmine or sushi rice
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1 avocado, sliced
  • Green onions, chopped for garnish
  • ½ cup (120 grams) mayonnaise
  • 1–2 tablespoons Sriracha (adjust to taste)
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder (optional)
  • 1 tablespoon vegetable or canola oil
  • Optional toppings: toasted sesame seeds, pickled ginger, soy sauce

Instructions

  1. Rinse 1 ½ cups jasmine rice under cold water until water runs clear. Combine with 2 ¼ cups water in a medium saucepan and bring to a boil.
  2. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 more minutes. Fluff with a fork before serving.
  3. In a small bowl, whisk together ½ cup mayonnaise, 1-2 tablespoons Sriracha, 1 teaspoon sesame oil, and 1 teaspoon lime juice. Adjust seasoning if needed and refrigerate to let flavors meld.
  4. While rice cooks, shred carrots, thinly slice cucumber, slice avocado, and chop green onions for garnish.
  5. Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder if using.
  6. Heat 1 tablespoon vegetable oil in a non-stick or cast-iron skillet over medium-high heat. When hot, place salmon fillets skin-side down and press lightly with a spatula.
  7. Cook undisturbed for 4-5 minutes until skin is crispy. Flip carefully and cook flesh side for 2-3 minutes until cooked through but still moist.
  8. Scoop rice into bowls. Arrange crispy salmon on top, then add shredded carrots, cucumber slices, and avocado.
  9. Drizzle with spicy mayo and sprinkle chopped green onions and sesame seeds if desired.
  10. Optionally, add a splash of soy sauce or pickled ginger for extra flavor.

Notes

Pat salmon dry thoroughly before cooking to ensure crispy skin. Use medium-high heat and do not move salmon while cooking skin-side down. Spicy mayo tastes better after resting 10-15 minutes. Store leftovers separately and reheat gently to maintain texture.

Nutrition

Keywords: crispy salmon, rice bowl, spicy mayo, quick dinner, healthy seafood, easy recipe, salmon skin, bold flavor

Find it online: https://blingbite.com/crispy-salmon-rice-bowl-recipe-with-spicy-mayo-for-bold-flavor/