Spicy Salmon Rice Bowl

A creamy, crunchy rice bowl that gives leftover salmon a fresh burst of flavor. Shredded carrots, avocado, and red onion pair with a creamy sriracha-lime sauce, with jalapeño if you like extra heat.

Servings: 1

Time: About 10 minutes, using cooked salmon and rice

FOR THE BOWL

4–6 oz cooked salmon, flaked

¾ cup cooked rice

⅓ cup shredded carrots

½ avocado, diced

2 tbsp finely diced red onion

¼ tsp everything bagel seasoning, or to taste

Optional: sliced jalapeño

CREAMY SRIRACHA-LIME SAUCE

2 tbsp mayonnaise, plain Greek yogurt, or a combination

1–2 tsp sriracha, to taste

1 tsp soy sauce, or less to taste

1–2 tsp fresh lime juice

Optional: ½ tsp honey

DIRECTIONS

1. Mix the sauce. Stir together the mayonnaise or yogurt, sriracha, soy sauce, lime juice, and optional honey. Taste and adjust the heat and lime.

2. Coat the salmon. Flake the cooked salmon and toss with most of the sauce until evenly coated. Reserve a little sauce for the top.

3. Build your bowl. Add rice to a bowl. Top with the saucy salmon, shredded carrots, avocado, and red onion.

4. Finish and enjoy. Sprinkle with everything bagel seasoning. Add jalapeño if using, then drizzle with the remaining sauce.

MAKE IT YOURS

Start light on soy sauce and everything bagel seasoning if your salmon is already seasoned. Add more sauce as needed for drier salmon. Measurements are a starting point—adjust to your appetite and taste.