Spicy Salmon Maki Rice Bowl
Tasty and easy-to-make sauteed salmon filet served over a bowl of rice and topped with a mango, avocado, and other herbs.
Servings: 4 servings
Ingredients
- 1 lb skinless salmon filets cut into 1 to 1-1/2 inch pieces
- kosher salt to taste
- 1/4 cup mayo lite
- 2-3 tbsp sriracha sauce or to taste
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
For The Bowls:
- 2 cups shredded green cabbage
- kosher salt and pepper to taste
- 1 lemon juice, and zest of
- 1 tbsp toasted sesame seeds
- 2 cups cooked sushi rice or rice of choice
- 1 hass avocado sliced
- 1 mango diced
- 1 sheet nori crushed
- 4 green onions chopped
Instructions
- Place the salmon in a shallow plate and season with salt and pepper.
- In a small bowl, mix the mayonnaise, sriracha sauce, vinegar, and sesame oil. Add a spoonful of this mixture over the salmon and stir to coat. Keep the remaining sriracha-mayo mixture to use as topping over the bowls.
- Preheat a non-stick pan over medium heat and cook the salmon in a single layer, until golden on all sides and flaky.
- Place the shredded cabbage in a bowl and using your hands rub it with a generous pinch of salt and pepper. Stir in the lemon zest, juice, and sesame seeds.
- Divide the cooked rice among 4 serving bowls. Top with shredded cabbage salad, salmon, avocado, mango, crushed nori, and green onions.
Notes
- Salmon: If you prefer to use any other protein like shrimp you can swap.
- Mayo: Use lite mayo to cut down on calories.
- Rice: Use brown rice, quinoa, or cauliflower rice.
- If you don't like cabbage, use shredded lettuce.
- You can make it less spicy by skipping the sriracha.
Nutrition
Serving: 1serving | Calories: 517kcal | Carbohydrates: 37g | Protein: 27g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 910mg | Potassium: 1049mg | Fiber: 7g | Sugar: 10g | Vitamin A: 891IU | Vitamin C: 58mg | Calcium: 79mg | Iron: 2mg