Maple Sriracha Salmon Bowl
This bowl combines sweet and spicy salmon bites with creamy coconut rice and fresh mango avocado salsa, topped with a zesty chili mayo for vibrant flavors and satisfying texture.
Equipment
- 1 saucepan
- 1 heated pan
- 2 bowls for marinating and mixing salsa
Ingredients
- 1 lb salmon fillet cut into bite-size pieces
- 2 tbsp maple syrup
- 1 tbsp sriracha sauce
- 1 tbsp soy sauce
- Salt and pepper to taste
- 1 tbsp sesame seeds for garnish
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
- 1 ripe mango diced
- 1 avocado diced
- 1/4 cup red onion finely chopped
- Juice of 1 lime
- Fresh cilantro chopped
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
Instructions
- Mix maple syrup, sriracha, soy sauce, salt, and pepper in a bowl; add salmon and coat well. Marinate for 10 to 15 minutes.
- Combine jasmine rice, coconut milk, water, and salt in a saucepan; bring to a boil, then simmer covered on low heat for 15 minutes until rice is tender.
- Cook marinated salmon bites in a heated pan over medium-high heat for 3 to 4 minutes per side until edges are crispy; garnish with sesame seeds.
- In a bowl, gently toss diced mango, avocado, red onion, lime juice, and cilantro to make the salsa.
- Whisk together mayonnaise, sriracha, and lime juice to prepare the chili mayo.
- Assemble bowls by layering coconut rice, salmon bites, and mango avocado salsa; drizzle chili mayo on top and serve.
Notes
- Add extra sriracha to chili mayo for more heat.
- Top with sliced jalapeños or additional cilantro for freshness.
- Store leftovers covered in the refrigerator up to 2 days.