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Salmon Rice Bowl

This quick and flavorful Salmon Rice Bowl features pan-seared salmon paired with instant brown rice. It's elevated by a zesty Sriracha-mayonnaise sauce and fresh toppings like creamy avocado, crisp cucumber, and tangy kimchi, all served with nori sheets for wrapping. A perfect balanced meal ready in minutes.
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Total Time 25 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: nordic
Calories: 1369
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ounces salmon preferably wild
  • 1 teaspoon avocado oil
  • ⅛ teaspoon kosher salt
  • 1 cup instant brown rice
  • 1 cup water
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons Sriracha
  • 1 ½ teaspoons 50%-less-sodium tamari
  • 1 teaspoon mirin
  • ½ teaspoon freshly grated ginger
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon kosher salt
  • ½ ripe avocado chopped
  • ½ cup chopped cucumber
  • ¼ cup spicy kimchi
  • 12 4 inch sheets nori (roasted seaweed)

Equipment

  • 1 Non-stick Skillet For searing the salmon.
  • 1 Small Saucepan For cooking the instant brown rice.
  • 1 Mixing Bowl For preparing the spicy mayonnaise sauce.
  • 1 Whisk For combining sauce ingredients.
  • 1 Chef's Knife and Cutting Board For prepping fresh ingredients like avocado and cucumber.

Method
 

  1. Cook instant brown rice according to package directions, then set aside.
  2. While rice cooks, prepare the spicy mayonnaise sauce: in a small bowl, whisk together mayonnaise, Sriracha, tamari, mirin, freshly grated ginger, crushed red pepper, and ⅛ teaspoon kosher salt. Set aside.
  3. Pat the salmon fillet thoroughly dry with a paper towel and season with the remaining ⅛ teaspoon kosher salt.
  4. Heat avocado oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and cook for 3-5 minutes per side, or until it's cooked through and easily flakes with a fork.
  5. Remove the cooked salmon from the skillet and gently flake it into bite-sized pieces using a fork.
  6. Chop the avocado into desired pieces and chop the cucumber.
  7. Divide the cooked brown rice evenly between two serving bowls.
  8. Arrange the flaked salmon, chopped avocado, chopped cucumber, and spicy kimchi artfully over the rice in each bowl.
  9. Generously drizzle the prepared spicy mayonnaise sauce over the ingredients in both bowls.
  10. Serve immediately with nori sheets on the side for wrapping the individual bites.

Notes

For perfectly cooked salmon, ensure it's patted thoroughly dry before searing to achieve a crispy skin and prevent steaming. Cook skin-side down first to render fat and crisp the skin, then flip and finish. Be mindful not to overcook; salmon should be flaky but still moist. While instant brown rice is convenient, consider using short-grain brown rice for a superior texture and flavor profile if time allows. For the spicy mayo, grating fresh ginger is crucial for its vibrant aroma and pungent kick. Taste and adjust the Sriracha and tamari to your preference. A drizzle of toasted sesame oil in the sauce or a sprinkle of toasted sesame seeds over the finished bowl would add another layer of depth and aroma, enhancing the overall experience.