There is something magical about grain bowls. They’re perfect for meal prepping and packing up for lunches, and are completely versatile. All of the components are great on their own, and once they’re tossed together, they somehow become even better. This spicy salmon bowl has all of our favorite things, and is by far our favorite bowl to date (even though the goddess bowls will always have a place in our hearts).
The salmon:
To give the salmon even more of a bang for your buck, it’s tossed with a sweet, savory mixture of soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. All you have to do is bake it in the oven until fork-tender, and in the meantime, you can prep the remaining ingredients.
The pickled cucumbers:
You don’t need to leave cucumbers in brine for days to get the best results. Only a few minutes in the fridge, and these will be pickled enough to provide a punch of briny goodness to your bowls.
The spicy mayo:
Along with mayo and Sriracha, a touch of sesame oil brings the sauce over the top. Make a bunch and store in the refrigerator for up to 1 week.
The bowls:
In this recipe, a brown rice base gets topped with the baked salmon, the pickled cucumbers, plus sliced avocado, shredded carrots, and red onion. Of course, feel free to top with whatever veggies you’ve got on hand. Forget ordering sushi—this spicy salmon bowl is our favorite way to enjoy all the same flavors in an easier (and versatile) way at home.
Obsessed with the sesame pickled cucumbers like we are? Let us know in the comments below, and don’t forget to rate it!
