Spicy Salmon Roll Bowls

5 from 49 votes

These Spicy Salmon Roll Bowls are easy to make and loaded with flavor. The cubed salmon is seasoned with my famous blackening spice and pan seared to crispy flaky perfection.

Served over fluffy steamed rice with a variety of customizable toppings and this salmon recipe is a showstopper. Oh and don't forget the addictive spicy creamy sauce, you're going to love everything about this spicy salmon roll recipe.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 576kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 large, nonstick skillet
2 small mixing bowls one for the spice blend, one for the cubed salmon
1 measuring cup for the spicy sauce
1 cutting board

Ingredients

Blackening Spice

1 teaspoon dried oregano
½ teaspoon garlic powder
¼-½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon cracked black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika

Salmon

12 ounces salmon debone, remove skin, cube and season
2 tablespoons avocado oil for sautéing the salmon

Spicy Sauce

¼ cup mayonnaise
1 tablespoon sriracha
1.5 teaspoons soy sauce low sodium
1-2 teaspoons maple syrup

Optional Bowl Ingredients

¼ cup white rice uncooked makes 1 cup cooked, split between bowls
¼ cup English cucumber sliced thin, divided between the bowls
½ avocado peel, pit and slice thin
2 tablespoons green onions chopped small
1 tablespoon jalapeno sliced thin
2 tablespoons cilantro remove stems and roughly chop
1-2 teaspoons furikake split between the bowls -option to use sesame seeds
1 large lime quartered

Instructions

Make the Spicy Sauce

In a small bowl, combine the mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Whisk until well combined, no lumps. Cover and refrigerate until ready to use.

Prepare the Rice and Bowl Ingredients

Cook the rice according to the package. Prep any vegetables, fruits or herbs you want to add to the bowls.

Mix the Spice Blend and Prepare the Salmon

Combine the spice blend in a small mixing bowl.
Cube the salmon into bite-sized pieces. Option to leave the skin on or remove it. Pat the cubed salmon dry with paper towels. Absorbing excess moisture will allow the fish to get crispy on the outside.
Season the cubes with blackening spice. Toss until they are well coated. Next, add avocado oil to a nonstick skillet over medium high heat.
Once the oil is hot, add the seasoned cubed salmon to the pan. Saute for 3-4 minutes or until the salmon is cooked to your liking. Be sure to turn the cubes frequently so all sides of the salmon cook evenly.

Assemble the Dish

Divide the rice between two bowls. Next, add the spicy salmon bites along with your preferred toppings. Drizzle with spicy sauce and enjoy.

Video

Notes

These spicy salmon roll bowls are fully customizable. Add any fresh vegetables you enjoy most. Everyone is guaranteed to build a bowl they love.

Store any leftovers in an airtight container in the refrigerator for three to four days. Option to reheat this dish in the microwave until the salmon and rice are warmed through. Best to store any extra spicy sauce in its own sealable container in the refrigerator for up to four days.

Nutrition