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Forget about bland takeout and dull sandwiches. This spicy salmon bowl is my go-to for a fresh and vibrant lunch that feels like a treat but comes together with no fuss. Packed with juicy baked salmon, brown rice, zesty pickled cucumbers, creamy avocado, and a bold spicy mayo, it is perfect for meal prepping or a weeknight dinner. Try it once and you will start craving lunchtime.
After making this for family lunches, I never looked at fast food sushi bowls the same way again. My favorite part is how every bite explodes with contrast and keeps lunchtime exciting.
Ingredients
- Salmon fillets: high-quality salmon ensures buttery and moist results when baked
- Garlic: fresh minced garlic elevates the marinade’s aroma
- Extra-virgin olive oil: for a velvety base and healthy fats
- Reduced-sodium soy sauce: balances saltiness while letting other flavors shine
- Chili garlic sauce: boosts the heat and brings complexity
- Juice of lime: gives a fresh tang to balance richness
- Honey: rounds out the marinade and caramelizes in the oven
- Rice vinegar: best for pickling cucumbers light flavor avoids overpowering
- Granulated sugar: a touch of sweet rounds out the sharpness in pickles
- Kosher salt: enhances all flavors and softens the pickles
- Toasted sesame oil: rich nutty undertone both for pickles and spicy mayo
- Persian cucumbers: choose firm small cucumbers for best crunch
- Mayonnaise: creamy texture for the spicy drizzle use a good-quality mayo
- Sriracha: classic chili sauce for just the right kick
- Cooked brown rice: chewy grain and hearty foundation for the bowls
- Avocado: ripe and buttery slices mellow the heat
- Medium carrot: adds crunch and pops of color
- Red onion: choose sharp and crisp slices for punch
- Cilantro leaves: fresh and bright finish
- Toasted sesame seeds: earthy crunch and a classic bowl topping
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together minced garlic with extra-virgin olive oil reduced-sodium soy sauce chili garlic sauce fresh lime juice and honey until smooth. Coat each salmon fillet generously in the marinade and let sit for a few minutes for maximum absorption.
- Bake the Salmon:
- Preheat the oven to three hundred fifty degrees Fahrenheit. Arrange the marinated salmon fillets on a foil-lined baking sheet and bake for twenty to twenty five minutes or until the salmon flakes easily with a fork and is juicy in the center.
- Quick Pickle the Cucumbers:
- In a heatproof bowl combine rice vinegar granulated sugar and kosher salt. Warm in the microwave until the sugar and salt dissolve. Add toasted sesame oil and sliced cucumbers. Cover and let sit at room temperature until needed so the cucumbers soak up the brine and flavor.
- Mix the Spicy Mayo:
- Combine mayonnaise with Sriracha and a touch of toasted sesame oil in a small bowl. Stir until fully blended and store in the refrigerator while prepping the rest.
- Assemble the Bowls:
- Spoon warm brown rice into each bowl. Top with oven-baked salmon quick-pickled cucumbers sliced avocado finely grated carrot and red onion. Sprinkle with torn cilantro leaves and toasted sesame seeds for brightness and crunch. Finish with a generous drizzle of spicy mayo across the top.
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I could eat these pickled cucumbers by the jarful they are that good. The first time I tried this combo for a picnic lunch my sister scrapped every grain of rice from the bowl.
Storage Tips
Store each component in separate airtight containers in the fridge for best freshness. The pickled cucumbers can sit up to five days. Spicy mayo keeps for a week. Assembled bowls are best enjoyed within two days since the avocado is best fresh. When packing for lunch keep the spicy mayo and pickled cucumbers in smaller containers and drizzle just before eating.
Ingredient Substitutions
If you are out of brown rice try cooked quinoa or even cauliflower rice for a lighter version. No Persian cucumbers Just use any crunchy cucumber and slice thin. For the spicy mayo Greek yogurt works in place of mayonnaise for a lighter option and hot sauce can sub in for Sriracha. If you are out of honey a pinch of brown sugar or maple syrup will also do the trick.
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Serving Suggestions
For extra crunch toss in edamame or radishes. Add nori strips for sushi vibes or serve with a quick miso soup on the side for a restaurant style lunch at home. A squeeze of extra lime over all the toppings wakes up the flavors even more.
Cultural Context
Grain bowls like these draw inspiration from both Japanese and Korean cuisine blending sushi and bibimbap elements for a flexible meal. The layering of rice fish spicy sauces and vegetables pays tribute to Asian comfort foods—made simple for daily life. I love that the recipe welcomes creativity and personal twists.
Common Recipe Questions
- → How do I quickly pickle cucumbers?
Combine vinegar, sugar, and salt; heat until dissolved, stir in sesame oil, then toss thinly sliced cucumbers. Chill briefly for extra crunch and flavor.
- → Can I use a different grain instead of brown rice?
Yes! Try white rice, quinoa, or even cauliflower rice as your base for a tasty twist while maintaining texture and flavor.
- → How spicy is the salmon?
The heat level can be adjusted. Add more or less chili garlic sauce and Sriracha to suit your preference.
- → What vegetables pair well with these bowls?
Besides carrot, avocado, and red onion, bell peppers, edamame, or shredded cabbage make great additions.
- → Can the spicy mayo be made ahead?
Absolutely. Store spicy mayo in an airtight container in the fridge for up to a week. Stir before using again.
- → Is this a good make-ahead meal?
Definitely. Prepare the components in advance and assemble when ready to eat for fresh, easy lunches or dinners.