For the Salmon:

2 salmon fillets (skin removed)

2 tbsp soy sauce

1 tbsp honey

1 tbsp sesame oil

1 tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste

For the Spicy Mayo:

¼ cup mayonnaise

1 tbsp Sriracha (adjust to taste)

1 tsp lemon juice

For the Bowl:

2 cups cooked white rice

½ cucumber, thinly sliced

2 green onions, chopped

Optional: Sesame seeds or chili powder for garnish

 

Marinate the Salmon: In a small bowl, mix soy sauce, honey, sesame oil, garlic powder, smoked paprika, salt, and pepper. Coat the salmon fillets in the marinade and let sit for 10 minutes.

Cook the Salmon: Heat a skillet over medium heat. Sear the salmon fillets for 3-4 minutes on each side until golden and cooked through. Set aside.

Prepare the Spicy Mayo: In a separate bowl, mix mayonnaise, Sriracha, and lemon juice until smooth.

Assemble the Bowl: Add a bed of cooked rice to a bowl. Top with the seared salmon, sliced cucumber, and green onions. Drizzle generously with spicy mayo.

Garnish & Serve: Sprinkle with sesame seeds or a dash of chili powder for an extra kick. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Calories: ~450 kcal per serving