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Quick 15-Minute Salmon Rice Bowl Recipe with Spicy Mayo and Avocado

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A fast and flavorful salmon rice bowl featuring pan-seared salmon, creamy avocado, and a zesty spicy mayo, perfect for busy weeknights.

Ingredients

Scale
  • 2 salmon fillets (6 oz / 170 g each), skin-on for crispiness
  • 1 ½ cups cooked white or jasmine rice (300 g), preferably warm
  • 1 medium ripe avocado, sliced or diced
  • 1 tsp toasted sesame seeds, for garnish
  • 2 stalks green onions, thinly sliced
  • Fresh lime wedges (optional), for a zesty finish
  • ¼ cup mayonnaise (60 ml), preferably Kewpie mayo
  • 1–2 tsp sriracha sauce, adjust to preferred spice level
  • 1 tsp fresh lemon juice
  • ½ tsp honey or maple syrup
  • Pinch of garlic powder
  • Optional toppings: pickled ginger, shredded nori or seaweed flakes, cucumber ribbons or shredded carrots

Instructions

  1. Cook 1 ½ cups (300 g) of white or jasmine rice according to package instructions, about 15 minutes.
  2. While rice cooks, whisk together ¼ cup mayonnaise, 1-2 tsp sriracha, 1 tsp fresh lemon juice, ½ tsp honey, and a pinch of garlic powder in a small bowl. Adjust sriracha to taste and set aside.
  3. Pat dry two 6 oz salmon fillets with paper towels. Season both sides lightly with salt and pepper.
  4. Heat a non-stick or cast-iron skillet over medium-high heat with a drizzle of oil. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling.
  5. Cook salmon skin-side down for 4-5 minutes without moving until skin is crisp and releases easily. Flip and cook 2-3 minutes more until desired doneness (about 125°F / 52°C for medium-rare). Remove from heat and let rest briefly.
  6. While salmon cooks, slice avocado and thinly slice green onions.
  7. Assemble bowls by scooping warm rice, placing salmon on top, adding avocado slices, and drizzling generously with spicy mayo.
  8. Sprinkle toasted sesame seeds and green onions over the bowl. Add lime wedges if desired.
  9. Optional: garnish with pickled ginger, shredded nori, or cucumber ribbons.

Notes

Pat salmon dry before cooking for crispier skin. Do not move salmon while cooking skin-side down to allow crisping. Rest salmon after cooking to keep moist. Spicy mayo can be made ahead and stored in fridge up to 3 days. Avoid overcrowding pan to prevent steaming. Add avocado fresh when serving to prevent browning. Leftovers keep well refrigerated for up to 2 days.

Nutrition

Keywords: salmon rice bowl, quick salmon recipe, spicy mayo, avocado, pan-seared salmon, easy dinner, healthy meal, 15-minute recipe

Find it online: https://prismtaste.com/quick-15-minute-salmon-rice-bowl-recipe-with-spicy-mayo-and-avocado-tips/