Let’s make this sweet and spicy salmon bowl. First we’re going to prepare half a cup of rice, rinsing the rice and then prepping it according to the package instructions. While the rice is cooking, we’re going to prep our cucumber and mango.

Watch the recipeArielle McCracken

Arielle McCracken

Sweet and Spicy Salmon Bowl

A rice bowl topped with seared salmon, mango, cucumber, seaweed, sesame seeds and sriracha for a sweet and spicy flavor balance.

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Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 1/2 cup rice rinsed, cooked according to package instructions
• 1 cup cucumber chopped
• 1 cup mango diced into small chunks
• 4 ounces each salmon fillets one per bowl
• salt for seasoning salmon
• a little bit oil for pan searing
• seaweed salad or packaged seaweed snack cut into small pieces if using snack; use whichever is available
• sesame seeds for sprinkling
• dash sriracha
• soy sauce optional

Method

 

1. Rinse 1/2 cup rice and cook according to package instructions.
2. While rice cooks, chop 1 cup cucumber and dice 1 cup mango into small chunks.
3. Salt the 4-ounce salmon fillets to prepare them for the pan.
4. Heat a little oil in a pan over medium-high heat.
5. Once the oil is hot, add the salmon. Don’t move it much so it gets a crispy sear.
6. After about 3 minutes, flip and cook the other side, then turn on all sides for a few seconds so each side turns golden. Cook longer if you prefer salmon more well done.
7. Once rice and salmon are done, assemble the bowls: divide rice evenly between two bowls, then add cucumber and mango.
8. Add one salmon fillet to each bowl.
9. Add seaweed salad, or cut a seaweed snack into small pieces and place in the middle of the bowl.
10. Sprinkle with sesame seeds and a dash of sriracha.
11. Add soy sauce if desired.

Notes

Cook salmon longer than 3 minutes per side if you prefer it more well done.

We want about a full cup of each, chopping up the cucumber and dicing up the mango into small chunks. Then we’re going to get our salmon fillets ready. These are 4 ounces each of salmon fillet, and we’re just going to salt them and get them ready to go into the pan.

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While the rice is cooking, I’m heating up a little bit of oil in a pan over medium-high heat. Once it’s nice and hot, we’re going to add in the salmon, and we don’t want to move it around too much because we want to get a nice crispy sear. After about three minutes, we’re going to flip it and cook it on the other side, and we’ll turn it on all sides for a few seconds, just so every side can get a little bit golden.

You can cook this according to your own preference too. If you like salmon a little more well done, go ahead and cook it a little longer. Once the rice and salmon are done cooking, we’re going to assemble our bowl.

So first we’re going to add in the rice, splitting it evenly between the two bowls, and then the cucumber, and then add in the mango. Next, we’re going to add the salmon, one fillet in each bowl. I have two options here for you to add seaweed, depending on what you have available.

The first one is seaweed salad. If you have that at your supermarket, you can go ahead and pick that up. If that’s more difficult to find, you can use this packaged seaweed snack and just cut it up into some small pieces and put it right in the middle of your bowl.

Next, you’re going to sprinkle it with some sesame seeds and give it a nice dash of sriracha. And you’re done! You can certainly add soy sauce to this as well if that’s your preference.

Now you have a quick, easy, and nourishing bowl with a nice balance of sweet and spicy flavors. Enjoy!