Spicy Salmon Bowl

There is something magical about grain bowls. They are perfect for meal prepping and packing up for lunches. 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

Buddha Bowl will always have a place in our hearts.

Ingredients

For the salmon

• 1/3 c.low-sodium soy sauce
• 1/3 c.extra-virgin olive oil
• 1/4 c.chili garlic sauce
• Juice of 1 lime
• 2 tbsp.honey
• 4cloves garlic, minced
• 4(4-oz.) salmon fillets

For the quick pickled cucumbers

• 1/2 c.rice vinegar or rice wine vinegar
• 1 tbsp.granulated sugar
• 1 tsp.kosher salt
• 2 tsp.toasted sesame oil
• 3Persian cucumbers, thinly sliced

For the spicy mayo

• 1/2 c.mayonnaise
• 2 tbsp.Sriracha
• 2 tsp.toasted sesame oil

For the bowls

• Cooked brown rice
• 1avocado, sliced
• 1medium carrot, grated
• 1/2red onion, thinly sliced

  Cilantro leaves, torn Sesame seeds

• Cilantro leaves, torn
• Sesame seeds

• Step 1

  Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.

• Step 2Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.
• Step 3Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
• Step 4Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.