Salmon Rice Bowl with Avocado & Spicy Mayo

I love a good poke bowl. In fact, they’re one of my family’s favorite things to eat. But when the kids refuse to eat raw fish, I can’t credibly call it an actual poke bowl. This Salmon Rice Bowl with Avocado & Spicy Mayo captures the delights, flavors and textures of traditional poke with some slight twists that everyone can enjoy. They’re also naturally gluten free, as long as you choose gluten free soy sauce.

What’s in these Salmon Rice Bowls

I love the variation in textures that these bowls offer. From the creamy, buttery avocado to the crunchy matchstick carrots, the sticky sushi rice and the crispy cucumbers, it’s a veritable party in your mouth.

Here are the basics of what you’ll need:

• salmon filets
• avocado
• shelled edamame
• cucumber
• carrots (matchstick or shredded with a vegetable peeler)
• pickled radishes

I like to throw radishes in for color and crunch, and you can certainly use them raw. But pickling them is so easy and really amps up the flavor profile, so if you have an extra hour to let them pickle in the fridge before dinner, do it.

The recipe is below. A jar of pickled radishes is a good thing to have on hand for use in Asian dishes, but they’re also great on tacos. Give them a try!

How to make the Citrus Ponzu Sauce

There are many layers of flavor here, but the citrus ponzu is where it’s at. This simple sauce is so flavorful that you won’t even need to season the rice. Here’s what you’ll need:

• soy sauce
• rice vinegar
• orange juice
• lime juice

Arrange the Salmon Rice Bowl completely and then pour the sauce over top.

How to serve this Salmon Rice Bowl with Avocado & Spicy Mayo

The citrus ponzu sauce can also be used for a raw fish preparation. Simply let the raw fish marinate with some ponzu and sesame seeds in a separate bowl and add it to the completed bowl before serving.

Like any good rice bowl recipe, this Salmon Rice Bowl is completely customizable to your own tastes. Feel free to have fun with the veggies and experiment with different textures. Here are a few topping ideas to try:

• French-fried onions
• Cubed mango
• Seaweed snacks

A rice bowl can be different every time – how fun is that? Let me know your thoughts by dropping a rating or leaving a comment below. Enjoy!

For more Asian-inspired recipes, try these:

• Cold Asian Rice Noodle Salad
• Ginger Soy Chicken Meatballs with Plum Sauce
• Asian Salmon Noodle Bowls

Salmon Rice Bowl with Avocado & Spicy Mayo

Healthy rice bowls with avocado, pickled radishes, edamame, cucumber in a sweet & salty sauce

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

  

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The Bowl

• 3 cups sushi rice cooked according to package directions
• 1.5 lbs boneless salmon filets
• 1 bunch scallions sliced
• 2 avocados diced
• 1 cucumber diced
• 1 bag frozen shelled edamame steamed according to package directions
• 1 bag matchstick carrots
• 1 bunch of radishes sliced and pickled (method below)
• 1 bunch cilantro chopped (optional)
• 2-3 Tbsp. sesame seeds or furikake optional

The Ponzu

• 1/2 cup soy sauce
• 1/4 cup orange juice
• 2 Tbsp. lime juice
• 1 Tbsp. rice vinegar

Spicy Mayo

• 1/4 cup mayo
• 1 Tbsp. sriracha
• squeeze of lime

Pickled Radishes

• 1 bunch radishes washed & sliced thinly
• 1 cup water
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 tsp black peppercorns

Instructions

 

• To make the ponzu, whisk all ingredients together in a small bowl. Set aside.
• To make the spicy mayo, whisk all ingredients together in a small bowl. Set aside.
• To make the picked radishes, place radishes in a glass jar or bowl that has a lid. Place remaining ingredients in a small saucepan and bring to a boil, just until sugar and salt are dissolved. Pour the liquid over the sliced radishes and seal the jar. Refrigerate for at least 1 hour before serving.
• To Assemble Your Bowls:
• Preheat oven to 450 degrees. Place salmon onto a baking sheet covered with parchment paper or foil. Season with sea salt and freshly ground pepper. Bake salmon for 12-14 minutes.
• Divide cooked sushi rice into 4 bowls. Arrange fish and vegetables on top of the rice. Spoon ponzu sauce over the completed bowl. Finish with a drizzle of sriracha mayo, furikake/sesame seeds and chopped cilantro.

Keyword healthy, low fat, pescatarian

Tried this recipe?Let us know how it was!