Easy Salmon Rice Bowls
Seasoned rice topped with flaked salmon, avocado, cucumber, carrot and spicy mayo.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Ingredients
- 11
- Effort
- Easy
Ingredients
- 300g Jasmine or sushi rice
- 2 tbsp Rice vinegar
- 1 tsp Sugar
- 4 (about 150g each) Salmon fillets, skinless
- 2 tbsp Soy sauce
- 1 tbsp Vegetable oil
- 2 Avocados, sliced
- 1 Cucumber, thinly sliced
- 2 Carrots, grated
- 4 tbsp Mayonnaise
- 1–2 tbsp Sriracha or sweet chilli sauce
You’ll need: Saucepan with lid, Frying pan
Method
Rinse the rice until the water runs mostly clear. Cook according to the packet instructions.
Stir the vinegar and sugar through the hot rice and cover to keep warm.
Pat the salmon dry and brush with half the soy sauce. Heat the oil in a frying pan over medium-high heat and cook for 3–4 minutes each side until opaque and cooked through. Brush with the remaining soy sauce and flake into large pieces.
Mix the mayonnaise with the sriracha, adding it to taste.
Divide the rice between four bowls. Arrange the salmon, avocado, cucumber and carrot on top and drizzle with the spicy mayo.
Storage
Best eaten fresh. Store leftover salmon and rice separately in sealed containers. Cool leftover rice quickly and refrigerate within 1 hour. Keeps up to 1 day; reheat the rice until piping hot all the way through. Do not store the avocado once cut.