Chili Crisp Salmon Bowls
This easy Salmon Bowl is so delicious! It's served with rice, cucumber, mango and avocado then topped with chili crisp and spicy mayo.
Servings: 4 people
Calories: 578kcal
Equipment
- Squeeze bottle for drizzling sauce
Ingredients
- 16 oz salmon cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1 avocado sliced
- 1 cup mango diced
- 1 cup cucumber sliced
- 1/2 cup cilantro finely chopped
- 2 green onions sliced
- 1 tbsp chili crisp
- Sesame seeds for garnish
Rice
- 1 cup white rice
- 1.5 cup water
- 1 pinch salt
Spicy mayo
- 1/2 cup light mayo
- 1 tbsp sriracha
Instructions
- Mix soy sauce, sesame oil and garlic together in a large bowl, then toss with salmon. Let marinate for at least 15 minutes and up to 24 hours.
- Meanwhile, add rice, water and salt to a rice cooker or pot on the stove and cook until all liquid has absorbed, and mix mayo and sriracha together to make the spicy mayo.
- Heat a large skillet over medium-high heat with a splash of oil. Cook salmon, seasoning with salt and pepper and reserving marinade in the bowl, for 2 minutes per side until a nice sear forms. Add remaining marinade and cook for 1 more minute until the sauce thickens.
- Serve salmon over cooked rice, then add cucumber, avocado and mango, garnishing with green onions, cilantro and sesame seeds. Drizzle spicy mayo and chili crisp overtop, then serve and enjoy!
Notes
Swap the rice for quinoa or noodles, and mix up the veggies based on what you have.
The sauce and salmon can be prepped ahead, making this bowl great for meal prep.
Nutrition
Calories: 578kcal | Carbohydrates: 52g | Protein: 29g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 893mg | Potassium: 1033mg | Fiber: 5g | Sugar: 8g | Vitamin A: 809IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 2mg