Name: Spicy Sriracha Salmon Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 2 salmon fillets; Olive oil or cooking spray (for air fryer basket); 3½ tablespoons sriracha, divided; 2 tablespoons brown sugar; ½ teaspoon salt; 2 cups cooked rice; 1 jalapeño, sliced; 1 cucumber, sliced; 1 cup shredded carrots; 1 mango, chopped; ½ cup light mayonnaise; 1 teaspoon minced garlic; ½ tablespoon sesame seeds (for garnish); Green onion, chopped (for garnish)

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Short Description

A vibrant and flavorful bowl featuring spicy-sweet air-fried salmon over rice, perfectly balanced with cool cucumber, sweet mango, crunchy carrots, and a garlicky sriracha mayo drizzle.

Why You’ll Love This Recipe

These bowls deliver layers of texture and taste—from the tender, spicy salmon and creamy mayo to the crisp veggies and fruity mango. Simple yet bold, they make a deliciously customizable meal that’s fresh, colorful, and packed with flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 2 salmon fillets
• Olive oil or cooking spray (for air fryer basket)
• 3½ tablespoons sriracha, divided
• 2 tablespoons brown sugar
• ½ teaspoon salt
• 2 cups cooked rice
• 1 jalapeño, sliced
• 1 cucumber, sliced
• 1 cup shredded carrots
• 1 mango, chopped
• ½ cup light mayonnaise
• 1 teaspoon minced garlic
• ½ tablespoon sesame seeds (for garnish)
• Green onion, chopped (for garnish)

Directions

In a small bowl, whisk together 2 tablespoons of sriracha, the brown sugar, and salt. Rub this paste all over the salmon fillets and let them rest at room temperature for about 15 minutes.
Preheat your air fryer to 400°F (200 °C). Lightly coat the basket with olive oil or spray.
Air fry the salmon for 7–10 minutes, depending on thickness and desired doneness. If you’re using an oven, bake at 400°F for 12–15 minutes until the salmon flakes easily.
Meanwhile, prepare the spicy mayo by mixing the remaining 1½ tablespoons of sriracha with mayonnaise and minced garlic in a small bowl. Set aside.
To assemble, divide the cooked rice between two bowls. Top each with the cooked salmon.
Drizzle with the spicy mayo, then add toppings: sliced jalapeño, cucumber, shredded carrots, and chopped mango.
Finish each bowl with a sprinkle of sesame seeds and chopped green onion. Serve immediately.

Servings And Timing

Yields 2 bowls.
Prep time: ~10 minutes (salmon seasoning and chopping toppings).
Cook time: ~10 minutes (air frying or baking salmon).
Total time: ~20 minutes.

Variations

Protein Swap: Use shrimp, tofu, or tempeh instead of salmon; adjust cook time accordingly.
Rice Alternatives: Swap rice for quinoa, cauliflower rice, or mixed greens.
Heat Level: Increase or reduce sriracha and jalapeño slices to adjust spiciness.
Sweet Element: Add pineapple, diced apple, or red bell pepper for extra sweetness and crunch.
Sauce Twist: Use plain yogurt or vegan mayo instead of light mayo for a different creamy texture.

Storage/Reheating

Store components separately in airtight containers in the fridge for up to 3 days.
Reheat the salmon gently in a skillet or microwave, add fresh toppings and spicy mayo just before serving to maintain texture and freshness.

FAQs

Can I use other fish instead of salmon?

Yes. Tuna, cod, or mahi-mahi can be used; adjust cooking time based on thickness and texture.

Can I prep these bowls ahead of time?

Yes. Cook rice and salmon in advance, and prepare veggies ahead. Assemble bowls just before eating for best flavor and texture.

How spicy are these bowls?

They have moderate heat from sriracha and jalapeño. Adjust the amount or omit jalapeño for milder flavor.

Is light mayonnaise necessary?

Light mayo keeps it lower in fat, but you can use full-fat mayo or vegan mayo if preferred.

Can I make this gluten-free?

Yes. All ingredients are naturally gluten-free—just confirm sriracha and soy additives if present.

How do I handle leftovers?

Keep salmon and toppings separate. Reheat salmon gently, then assemble bowls again for freshness.

Can I add more veggies?

Absolutely. Try edamame, red cabbage, corn, or avocado for added bulk and nutrition.

What else pairs with these bowls?

Add kimchi, pickled ginger, or seaweed salad for an Asian twist. A side of miso soup or greens works well too.

Can I grill the salmon instead?

Yes. Grill on medium-high heat for about 5–7 minutes per side, glazing with the sriracha paste during cooking.

How can I make it dairy-free?

Substitute mayonnaise with vegan mayo or coconut yogurt and ensure your toppings are plant-based.

Conclusion

These Spicy Sriracha Salmon Bowls are a quick, balanced meal bursting with flavor, texture, and color. Ready in about 20 minutes, they’re perfect for healthy lunches or dinners that satisfy. Customize your heat, veggies, or protein to make them your own—and enjoy a tasty bowl every time.

Ezabella