Spicy Salmon Avocado Rice Bowls

Serves 4 · 20 min prep · 28 min cook

Ingredients

• 1 1/2 cups dry sushi rice (or short-grain white rice)
• 2 cups water
• 2 Tbsp rice vinegar
• 1 tsp sugar
• 1 tsp, divided kosher salt
• 1 1/4 lb skinless salmon fillets
• 2 Tbsp soy sauce or tamari
• 1 Tbsp toasted sesame oil
• 1 Tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 ripe avocados
• 1 cup English cucumber, diced
• 1 cup edamame, shelled and thawed
• 1/3 cup mayonnaise
• 1–2 Tbsp sriracha
• 1 Tbsp lime juice
• 3 scallions, thinly sliced
• 1 Tbsp toasted sesame seeds
• 2 nori sheets, torn (optional)

Instructions

1. 1Rinse the sushi rice in cold water until the water runs mostly clear, then combine with water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook 18 minutes; rest off heat 10 minutes, then fluff.
2. 2Stir rice vinegar, sugar, and salt into the hot rice; spread on a sheet pan for 5 minutes so it cools slightly and stays fluffy, not gummy.
3. 3Pat salmon dry and cut into 1-inch cubes. In a bowl, toss cubes with soy sauce, sesame oil, honey, garlic, ginger, and remaining salt; marinate 10 minutes while the pan heats.
4. 4Heat a large nonstick skillet over medium-high for 2 minutes. Add salmon in a single layer and cook undisturbed 2–3 minutes until deeply golden on the first side.
5. 5Flip pieces gently and cook another 2–3 minutes until just opaque and flaky in the center (internal about 125–130°F for moist salmon). Remove from heat.
6. 6Stir mayonnaise, sriracha, and lime juice into a creamy spicy mayo; thin with water if needed for drizzling. Dice avocados and cucumber; warm edamame if cold.
7. 7Divide rice among 4 bowls. Top each with salmon, avocado, cucumber, and edamame in neat sections.
8. 8Drizzle generously with spicy mayo, then finish with scallions, sesame seeds, and torn nori. Serve warm or at cool room temperature—great packed with mayo on the side.