Spicy Salmon Rice Bowls

Name: Spicy Salmon Rice Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g sushi-grade salmon fillets (skin-on); 2 tbsp soy sauce; 1 tbsp honey; 1 tsp chili flakes; 1 tbsp lime juice (freshly squeezed); 1 tbsp olive oil; 2 cups jasmine rice; 3 cups water; 1 tsp salt; 1 cup cucumber (sliced); 1 cup carrots (shredded); 2 tbsp sesame seeds (toasted); 2 tbsp green onions (sliced)

35 min 4 servings Medium

All Recipes

A delicious and nutritious dish featuring spicy salmon over a bed of fluffy rice, perfect for a quick and satisfying meal.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Spicy Salmon Rice Bowls are a delightful fusion of flavours, bringing together the rich taste of salmon with a hint of spice and the comforting texture of rice. This dish is not only visually appealing but also packed with nutrients, making it a perfect choice for a wholesome meal. Whether you're looking to impress guests or simply enjoy a satisfying dinner at home, these bowls are versatile and easy to customize. With a few simple ingredients, you can create a restaurant-quality dish that is sure to please even the most discerning palates.

Instructions

Prepare the marinade

In a small bowl, mix soy sauce, honey, chili flakes, and lime juice. Set aside.

Pro tip: Adjust the amount of chili flakes to suit your spice preference.

Marinate the salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.

Pro tip: For deeper flavour, marinate for up to 2 hours in the refrigerator.

Cook the rice

Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Pro tip: Rinsing the rice removes excess starch for a fluffier texture.

Cook the salmon

Heat olive oil in a non-stick skillet over medium-high heat. Add salmon fillets, skin-side down, and cook for 3-4 minutes per side or until the internal temperature reaches 145°F / 63°C.

Pro tip: For crispy skin, press down on the fillets gently with a spatula.

Assemble the bowls

Divide the cooked rice among four bowls. Top with salmon fillets, cucumber slices, shredded carrots, sesame seeds, and green onions.

Pro tip: Drizzle any remaining marinade over the assembled bowls for extra flavour.

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Tips & Tricks

Use sushi-grade salmon for the best flavour and safety when served rare.
Adjust the spice level by adding or reducing chili flakes.
Fresh lime juice adds a zesty kick to the dish.
For a crispy skin, pat the salmon dry before cooking.

Frequently Asked Questions

How do you cook salmon and rice together?

Cook the rice separately on the stove while the salmon marinates, then pan-sear the salmon and combine both when serving.

What's the best way to marinate salmon for rice bowls?

Use a mixture of soy sauce, honey, chili flakes, and lime juice. Marinate for at least 15 minutes or up to 2 hours for more flavour.

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice, but it will require a longer cooking time and more water.

What can I add to make it spicier?

Increase the amount of chili flakes or add a dash of hot sauce to the marinade.

How do I ensure my salmon is cooked properly?

Cook the salmon until it reaches an internal temperature of 145°F / 63°C. Use a probe thermometer to check the thickest part of the fillet.

Serving Suggestions

Serve these Spicy Salmon Rice Bowls with a side of steamed vegetables or a fresh green salad to balance the flavours. Pair with a crisp white wine or a light beer to complement the spiciness of the salmon. These bowls can be prepared ahead by cooking the rice and marinating the salmon in advance. Store leftovers in an airtight container in the refrigerator for up to two days.