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IMG 5873 | Simmer & Sage

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
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

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

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
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