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Flavorful Salmon Rice Bowl Recipe with Spicy Mayo and Furikake

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A quick and easy salmon rice bowl featuring crispy salmon skin, fluffy rice, spicy mayo with a tangy twist, and crunchy furikake seasoning. Perfect for a comforting homemade lunch or light dinner.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz / 170 g each), skin on
  • 1 cup (185 g) short-grain white rice, rinsed
  • 3 tablespoons mayonnaise (preferably Japanese mayo like Kewpie)
  • 1 to 1.5 tablespoons sriracha sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons furikake seasoning (with sesame seeds and seaweed flakes)
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon low sodium soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • Lemon wedges for serving (optional)
  • Optional extras: pickled ginger, steamed edamame, avocado slices

Instructions

  1. Rinse 1 cup of short-grain rice under cold water until water runs clear. Place in rice cooker or pot with 1 1/4 cups (300 ml) water. Cook according to rice cooker instructions or bring to boil, then simmer covered on low for 15 minutes. Let rest off heat for 10 minutes before fluffing with a fork.
  2. In a small bowl, whisk together 3 tablespoons mayonnaise, 1 to 1.5 tablespoons sriracha, and 1 teaspoon rice vinegar until smooth. Adjust sriracha to taste and set aside.
  3. Pat salmon fillets dry with paper towels. Rub both sides lightly with 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil.
  4. Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes without moving to crisp skin. Flip gently and cook another 3-4 minutes until cooked through but moist inside.
  5. Divide cooked rice evenly into two bowls. Place salmon fillets on top. Drizzle spicy mayo generously over salmon and rice.
  6. Sprinkle 2 tablespoons furikake over each bowl and add sliced green onions. Serve with lemon wedges if desired.
  7. Optionally add avocado slices or steamed edamame for extra texture and nutrition.

Notes

Pat salmon skin dry for crispiness. Rinse rice well to remove excess starch for fluffy texture. Adjust sriracha in spicy mayo to preferred heat level. Rest salmon after cooking to retain juiciness. Store spicy mayo separately to avoid sogginess in leftovers.

Nutrition

Keywords: salmon rice bowl, spicy mayo, furikake, quick lunch, easy dinner, Japanese mayo, healthy salmon recipe

Find it online: https://tessierecipes.com/flavorful-salmon-rice-bowl-recipe-with-spicy-mayo-and-furikake-easy-homemade-lunch/