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Easy smoked salmon rice bowls with creamy spicy mayo on top.

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Easy Smoked Salmon Rice Bowls

Recipe by Danielle

Get your favorite sushi flavors at home with Easy Smoked Salmon Rice Bowls & spicy mayo sauce! Add to your meal plan for a simply delicious, low-cook lunch or dinner with seasoned rice, edamame, chopped radish & cucumber!

  • Total Time30 minutes
  • Yield2 servings 1x

Ingredients

Scale

For the Smoked Salmon Rice Bowls:

  • 1/2 cup uncooked jasmine rice + cooking liquid
  • 1/2 medium cucumber, chopped
  • 2/3 cup chopped radishes
  • 2 large green onions, sliced
  • 1/2 cup frozen edamame beans, thawed AND/OR 1/2 small avocado, sliced
  • 4 ounces smoked salmon (cold-smoked or hot-smoked)
  • 1/2 tablespoon black sesame seeds or furikake (see note)
  • 2 tablespoons pickled sushi ginger (optional)

For the Spicy Mayo:

  • 1/3 cup mayonnaise (Kewpie or regular)
  • 2 teaspoons Sriracha
  • juice 1/2 lime
  • 1/4 teaspoon white miso paste or kosher salt, to taste

Instructions

  1. Cook the rice: Cook the rice (1/2 cup) as per your package directions and then set aside to cool while you prepare the rest of the meal. I like to cook my rice with chicken broth in the Instant Pot.
  2. Make the sauce: Whisk together the mayonnaise (1/3 cup) and sriracha (2 teaspoons) until smooth. Add the lime juice (1/2 lime) to taste – how much you need will depend on your preference and how much vinegar is in your preferred brand of mayonnaise. Whisk in the miso paste, or add kosher salt (1/4 teaspoon) to taste. You can also add a small pinch of sugar if you want a hint of sweetness.
  3. Assemble bowls: Divide the cooked rice between two serving bowls or meal prep containers with lids. Arrange the chopped cucumber (1/2 medium), radishes (2/3 cup, chopped), and green onions (2 large, sliced) into the other half of the bowls. If serving now, I like to add sliced avocado. If storing, I like to add edamame. Use what you have! Finally, add the smoked salmon (~2 ounces). To make smaller pieces, cut the salmon on the cardboard packaging before separating. Add the sushi ginger (2 tablespoons), if using, and sprinkle the sesame seeds or furikake seasoning (1/2 tablespoon) over the rice. 
  4. Serve or store: Serve with the spicy mayo drizzled over the entire bowl, plus a bit of fresh lime juice if you have any leftover. You can also add chopped cilantro, nori, soy sauce, or any other fresh veggies you’d like. Store leftover or prepped bowls in airtight containers in the fridge along with the sauce containers and enjoy within 2 days. This meal is best enjoyed chilled – however, you may need to refresh the rice if it gets dry. Add 2 tablespoons of near-boiling water to the rice and put the lid back on for 2 minutes. This will help hydrate and steam the rice, while not getting the raw veggies too hot.

Equipment

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Notes

Rice: Brown rice, or sushi rice seasoned with rice vinegar as per the box instructions can be substituted for the Jasmine rice.

Furikake: Furikake is a Japanese rice seasoning blend of dried seaweed flakes, both black and white sesame seeds, sugar, and sometimes dried shiso leaf, dried fish and MSG. Find it online, make your own, or look for it in the Asian food section of the grocery store.

Nutrition information estimated with My Fitness Pal.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Japanese-inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 596
  • Fat: 31g
  • Carbohydrates: 64g
  • Protein: 16g

Find it online: https://staging.projectmealplan.com/easy-smoked-salmon-rice-bowls/