Fresh Salmon Rice Bowl with Spicy Mayo

5 from 1 vote

Fresh Salmon Rice Bowl with Spicy Mayo

This fresh salmon rice bowl with spicy mayo is packed with salmon, rice, veggies, and seaweed. It is a flavorful, yet easy to make meal full of protein and nutrients.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Dominique

Ingredients

Salmon bowl ingredients:

1 lb salmon fillet
1 lemon
salt and pepper to taste
1 cup white rice
8 ounces snap peas
2 cups shredded cabbage
1 cup shredded carrots
organic roasted seaweed sheets

Pickled cucumber ingredients:

1 english cucumber
1/2 cup apple cider vinegar
1/4 cup water
2 Tablespoons maple syrup
1 teaspoon sesame oil
optional- crushed red pepper

Spicy mayo ingredients:

5 Tablespoons mayonnaise
2 Tablespoons hot sauce
1/2 teaspoon ground ginger

Instructions

Preheat your oven to 400 degrees F.
Make the pickled cucumbers. Slice the cucumbers and add to a large bowl. Cover in 1/2 cup apple cider vinegar, 1/4 cup water, 2 Tablespoons maple syrup, 1 teaspoon sesame oil, and mix. Let them sit.
Put 2 cups of water and 1 cup of rice into a pan and cook over medium heat until the water has evaporated and the rice is done cooking.
While the rice cooks, cover a cookie sheet in aluminum foil. Put the salmon in the middle of the aluminum foil, season with salt and pepper to taste. Slice the lemon and top the salmon in lemon slices. Lift up the sides of the aluminum foil and wrap the salmon up in it, until you cant see the salmon anymore. Cook for 20-25 minutes, until cooked through.
Make the spicy mayo. Mix the 5 tablespoons of mayonnaise, 2 Tablespoons of hot sauce, and 1/2 teaspoon of dried ginger together in a bowl.
Take out 4 plates or larger bowls. Evenly distribute the snap peas, cabbage, shredded carrots, cooked rice, and pickled cucumbers on each plate. Top each plate or bowl with salmon. Sprinkle the spicy mayo on top of each salmon filet. Add roasted seaweed sheets to each plate.

Notes

- Instead of white rice, you can use brown rice or quinoa.

- Instead of snap peas, you can use edamame or broccoli.

- You can add avocado.

- Instead of pickled cucumbers, you can use plain sliced cucumbers.

- To eat: mash up the salmon and other bowl ingredients together and put onto your seaweed sheet and wrap it up.

- To store: Store in an airtight container in the fridge for 3-4 days. Store the pickled cucumbers separately.

Nutrition