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Tender salmon with a spicy mayo sauce, served over seasoned rice. A quick, flavorful Japanese-inspired dish.

Spicy Salmon Rice Recipe

Tender salmon with a spicy mayo sauce, served over seasoned rice. A quick, flavorful Japanese-inspired dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 2 cups sushi rice or short-grain rice
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
For the Salmon:
  • 4 salmon fillets about 6 oz each
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Spicy Mayo Sauce:
  • 3 tablespoons mayonnaise
  • 2 teaspoons Sriracha adjust to taste
  • ½ teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
For Garnish:
  • 1 tablespoon sesame seeds
  • 2 green onions sliced
  • 1 avocado sliced

Equipment

  • Skillet or frying pan
  • Rice cooker or pot
  • Small bowl
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

Prepare the Rice:
  1. Cook the rice according to the package instructions. Once cooked, transfer it to a bowl and let it cool slightly.
  2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and stir gently to combine. Set aside.
Cook the Salmon:
  1. Heat olive oil in a skillet over medium-high heat.
  2. Season the salmon fillets with salt and pepper.
  3. Place the salmon fillets in the hot skillet, skin-side down if applicable, and cook for 4 minutes per side or until the salmon is golden brown and flakes easily with a fork.
  4. Once cooked, remove the salmon from the skillet and set aside.
Make the Sauce:
  1. In a small bowl, mix together mayonnaise, Sriracha, sesame oil, rice vinegar, and honey. Stir until smooth.
  2. Place a serving of seasoned rice in each bowl.
  3. Flake the cooked salmon and arrange it on top of the rice.
  4. Drizzle the spicy mayo sauce over the salmon and rice.
  5. Garnish with sesame seeds, sliced green onions, and avocado slices.

Notes

  • Storage: Store leftovers in the fridge for up to 2 days.
  • Reheating: Reheat the rice and salmon in the microwave for 2-3 minutes or until warmed through.
  • Spiciness: Adjust the amount of Sriracha in the sauce to control the heat level.
  • Variations: Add cucumber slices, pickled ginger, or a drizzle of soy sauce for extra flavor.