Spicy Salmon Bowls

Name: Spicy Salmon Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Casual
Ingredients: About 100 g uncooked rice or more, depending on hunger (see FAQs); 2 x large salmon fillets, cut into cubes; 2 tbsp olive oil; 1 ripe avocado, sliced; ½ cucumber, sliced; 1 jalapeño, sliced; Additional vegetables of your choice (see FAQs); ½ tsp garlic powder; ½ tsp sweet paprika; ½ tsp onion powder; ¼ tsp cayenne pepper; 1 tsp dried oregano; ½ tsp ground cumin; About ½ tsp Maldon salt flakes; Freshly ground black pepper, to taste; 220 g full-fat mayonnaise; 3 tbsp sriracha sauce; 1 tbsp runny honey; 1 tbsp lemon juice; 1 clove garlic, crushed; 1 tbsp freshly chopped coriander (optional); 1 spring onion, finely chopped; 1 lime, cut in half

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First things first, please don’t be put off by the long list of ingredients. Most of them are spices for the (delicious) spice rub and vegetables which can be swapped for whatever you already have in the fridge (ideal for reducing food waste). Think of this as the kind of recipe that can be used for guidance, rather than followed directly, for I truly hope that this Spicy Salmon Bowl will inspire you to become more confident and creative in the kitchen. It is my go-to when I want a quick and simple supper that is on the table in under 30 minutes (even less than that if you use one of the microwaveable rice pouches - an ingenious invention if ever there was one!).

This is also the perfect recipe to serve family-style, allowing everyone to add their own vegetables and ‘build their own’ spicy salmon bowls. It doesn’t even have to be salmon; you can use a variety of different meats and fish (see FAQs) and cook off some spicy tofu if you have vegetarians and vegans too (just use maple syrup instead of honey in the sauce).

Why I love these Spicy Salmon Bowls

It’s so simple to make and can be on the table in 30 minutes.
It’s also the perfect recipe to serve family-style, allowing everyone to add their own vegetables and ‘build their own’ spicy salmon bowls.
It’s so delicious - the kind of recipe you’ll go back to time and time again.

You will need the following ingredients:

For the spice rub:

Garlic powder - these are ingenious and such a quick and easy way to add garlic flavour to so many dishes. I always have a jar in my larder.

Sweet paprika - this adds a subtle ‘peppery’ flavour to the rub. You could use smoked paprika if you want a smokier flavour, but since you have the heat from the cayenne, I think a milder sweet paprika works best.

Onion powder - like garlic powder, this is a store cupboard staple, perfect for when you want to add flavour quickly.

Cayenne pepper - I have used very little as it goes a long way. You can add a bit more if you like fiery flavours.

Dried oregano - I always have a jar of dried oregano in my cupboard as it works so well with so many cuisines. This adds a gentle herby flavour to the rub.

Ground cumin - cumin is one of my go-to spices. I love its nutty, peppery, slightly sweet flavour.

Salt - I like Maldon Flaky Sea Salt.

For the salmon bowl:

Salmon fillets - I like to choose nice, thick salmon fillets. Always opt for MSC certified sustainably sourced varieties. You could use other meat, fish or even plant-based options (see FAQs).

Rice - I give instructions for cooking your own in the recipe but I often use microwavable pouches as they are super convenient and means this can be on the table in under 10 minutes.

Olive oil - I like to pan-fry my salmon in olive oil to help the skin get really crispy. You can use rapeseed or sunflower oil if you prefer.

Avocado - it is no secret that I am a big avocado fan and think they work really well in this dish. You can adjust the vegetables to suit your tastes and use whatever you fancy instead.

Cucumber - you could cut this into thin slices or dice into chunks for a cooling, refreshing flavour. As above, you can adjust the vegetables to use up whatever you have at home. Halved cherry or baby plum tomatoes would also be delicious.

Jalapeño - these add a mild heat but you can definitely omit them if you are not a fan.

Lime - this adds a refreshing, zesty flavour. You could swap for lemon if that is all you have.

Coriander - I am a coriander lover but, if you are someone who cannot abide the taste, feel free to leave it out!

Spring onions - I love garnishing rice bowls with thinly sliced spring onions. You could use crispy onions if you prefer a stronger onion flavour and want a crunchier texture.

For the sauce:

Mayonnaise - this adds creaminess to the drizzle. I always go for full-fat varieties (you could also make your own).

Sriracha sauce - this adds a spicy kick to the mayonnaise sauce. You could swap for a little gochujang if you prefer - just use sparingly and taste as you go to ensure it isn’t too spicy.

Runny honey - this brings sweetness to the sauce. You could swap for maple syrup, if you like.

Lemon juice - this adds zestiness to the sauce and balances out the spicy sriracha and sweet honey. You can add as much or as little as you like.

Garlic clove - I love the flavour of garlic with salmon. You could use a fresh clove or more garlic granules, if you prefer.

Lime - I like to serve these spicy salmon bowls with fresh lime on the side so that people can add some extra zest according to their personal preference.

See recipe card below for a full list of ingredients and measurements

Substitutions and Variations

Salmon: This is such an adaptable recipe which can be made with any protein you wish. I have used chicken breast, tuna steak, cod loin, sirloin steak… the choice is up to you. Just remember to adjust the cooking time appropriately.

Honey: use maple syrup instead if you have this one hand.

Drizzling sauce: I love the combination of the mayo, sriracha, citrus and garlic but if this is too much hassle for you, it's also good with just a simple drizzle of sriracha over the top and maybe a dollop of mayo for the creamy aspect.

Jalapeño: either omit or add whatever other spicy element is your favourite. Pickled jalapeño, hot sauce, chilli flakes - use what you like to add spice.

Adding more vegetables: This is a perfect recipe to use up what you have or get creative with your favourites. I love to add spinach that’s been lightly sautéed with a little crushed garlic or some delicious garlicky mushrooms. Grated carrots and roasted tenderstem broccoli also both work really well. Once you have the rice, salmon and sauce, you can build the bowls however you like.

Here's how to make a simple Spicy Salmon Bowl

Here's a little step-by-step guide to help make this recipe. The full quantities and instructions are also below.

ONE: Season the salmon chunks with the spice mix. Toss together.

TWO: Fry the seasoned salmon chunks in a drizzle of oil. Whilst cooking, slice your avocado and cucumber, heat up your rice.

THREE: Mix together the mayo and sriracha sauce that will be used as a drizzle on top.

FOUR: Plate everything up into a bowl, top with fresh coriander, chilli and spring onion. Then drizzle over the sauce.

Cooking Tips

Air fryer: you could cook the salmon in the air fryer too. Just toss in the spices with a drizzle of oil then lay into the air-fryer. Cook for around 7 minutes at 200c or until cooked to your liking.

Cooking rice: For a recipe like this, I like to use the microwavable pouches of rice as they are just so simple and make this an even quicker meal, but use whatever rice you prefer and cook it how you like.

Frequently Asked Questions

What can I do with the leftover sauce?

Don’t worry about having leftover sauce, cover with cling film and chill in the fridge. It is delicious served with burgers or sushi (plus makes it even quicker to enjoy this recipe again).

Can I make a Spicy Vegan Bowl instead?

Absolutely. As mentioned above, you don’t have to use salmon. You could use tofu or even chickpeas as alternative plant-based protein options and swap the honey in the sauce for maple syrup.

Can I add any garnishes?

Of course. I love adding a sprinkling of toasted sesame seeds, roughly chopped cashews or peanuts for extra flavour and texture. Crispy onions are also delicious.

Other recipes you might enjoy

If a rice bowl is your go-to supper, I have plenty of those. Try my Asian-inspired Gochujang Salmon Fish Cakes that are perfect with rice, or this Teriyaki Salmon Bowl. This is also a favourite of mine, inspired by sushi, this is a Crunchy Salmon Roll in a Bowl, it's really delicious. For raw fish recipe, Spicy Tuna with Crispy Rice is a good one and requires no cooking! I am just a fan of Asian inspired recipes in general, like noodles, so these Spicy Scissor Cut Noodles with Chilli Oil and Pak Choi are a real hit in my house.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!