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Salmon Rice Bowl

A delicious salmon rice bowl packed with veggies and a spicy yum yum sauce!
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Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 fillet of salmon, cut into 2-inch cubes
  • 4 cups cooked Jasmine Rice
seasonings for salmon
  • 3 tbsp. olive oil
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 2 tsp. Cajun seasoning
  • 2 tsp. lemon pepper
  • 1 tsp. salt
Spicy yum yum sauce
  • 1 1/2 cups mayonnaise
  • 1 1/2 tbsp. melted butter
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 tbsp. ketchup
  • 2 tbsp. siracha
  • 1 tsp. cayenne pepper
  • 1/4 cup water
  • 1 tsp. white vinegar
  • 1 tsp. sugar
Veggies
  • 1 cup grated carrot
  • 4 mini cucumbers, thinly sliced
  • 1/2 bag spinach, blanched in boiling water
  • 1 head broccoli, cut into bite sized pieces and cooked for 3 minutes in boiling water.
  • 1/2 cup pickled red onions recipe here-

Equipment

  • 1 sheet pan
  • 1 pot for cooking rice
  • parchment paper

Method
 

  1. First prepare the salmon by cutting it into 2 -inch cubes. Drizzle with olive oil and sprinkle on seasonings. Bake on sheet pan with parchment paper in 400-degree oven for 15-20 minutes.
  2. Cook the Jasmine rice according to directions on the package.
  3. Make the spicy yum yum sauce.
    mix all ingredients together and set aside.
  4. Prepare the vegetables by grating the carrots and thinly slicing the mini cucumbers. Bring a pot of water to boil and blanch spinach for 2 minutes. Remove the spinach with a slotted spoon, then add in the broccoli and cook for 3 minutes and drain. For the spinach, squeeze out all of the water and add it to a bowl. Add 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1/2 teaspoon of garlic powder, and sesame seeds
  5. Lastly its time to make the bowls by adding rice into bottom of the bowl. Then add in your salmon, sliced cucumbers, cooked spinach, broccoli, grated carrots, and pickled onions. Drizzle on the spicy yum yum sauce, sprinkle with more sesame seeds and enjoy.
    We like to drizzle on more siracha and eat with seaweed.