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Sweet and Spicy Salmon Bowl Gets Its Crunch from Mango and Cucumber
Arielle McCrackenArielle 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.