Spicy Salmon “Sushi” Bowl
This recipe is full of options for simplifying or going all-out. Starring simple microwave-poached salmon (seriously, it works!), this meal is easy to make your own with a variety of topping options. In the mood to top with crunchy sliced almonds? Go for it! Need to save time by opting for store-bought sriracha mayo? Go for it! Mix and match to meet your taste and effort preferences - it will turn out yummy any way you slice it.
Portions listed here make a single serving.
Ingredients:
Salmon (1-2 pieces of thawed, 4 oz total)
Quinoa (¾ cup cooked)
Sriracha mayo (1 tbsp)
Cucumber (½ cup, sliced)
Avocado (¼-½ medium, diced)
Shredded carrot (¼ cup)
Lime wedges (for garnish, optional)
Instructions:
Poach the Salmon in the Microwave:
Place 1-2 pieces of thawed salmon in a high-sided microwave-safe baking dish. Ensure the salmon doesn’t rise above the top of the dish.
Brush or top the salmon with sriracha mayo (adjust to your spice preference).
Tightly cover the dish with saran wrap, making sure the salmon doesn't touch the wrap. If it does, use a deeper dish to avoid contact.
Microwave on high for about 5 minutes, checking for doneness (145°F internally or the fish should flake easily when pierced with a fork).
Carefully unwrap the dish as steam will escape and can be very hot.
Prepare the Quinoa:
While the salmon is microwaving, cook the quinoa according to package instructions (about 10-12 minutes). For a quicker option, use a 90-second bag of quinoa. Fluff with a fork and set aside.
Assemble the Bowl:
In a large bowl, layer the cooked quinoa as the base.
Top with the poached salmon, sliced cucumber, diced avocado, and shredded carrot.
Add the Finishing Touches:
Drizzle sriracha mayo over the top of the bowl. Adjust the amount based on your spice preference.
Garnish with lime wedges and a sprinkle of cilantro if desired.
Mix everything together, or keep the components separate for a fresh, customizable bite with each forkful.
Tips for Success
Customize your toppings: Add sesame seeds, chopped scallions, or radishes for an extra layer of flavor and crunch.
Meal prep tip: Poach multiple pieces of salmon at once and store them in the fridge for easy assembly throughout the week.