Spicy Salmon Bowl Recipe

Rinse the wild rice in a fine-mesh sieve under cold water for 20–30 seconds. Combine wild rice, 2.5 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer gently for 40–45 minutes, or until the grains are tender and some have split. If liquid is fully absorbed but rice is not tender, add 2–4 tbsp more water and continue cooking until done.

When cooked, remove from heat and let stand, covered, 10 minutes. Fluff with a fork and keep warm.

While the rice cooks, pat the salmon cubes dry with paper towels. Place in a medium bowl.

Add 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp rice vinegar, 1 tsp sriracha and 1/4 tsp black pepper to the salmon. Gently toss to coat evenly. Let marinate 8–10 minutes at room temperature (or up to 30 minutes refrigerated).

Heat a nonstick skillet over medium-high heat. Add a light spray of oil or 1/2 tsp neutral oil if needed. Add salmon cubes in a single layer and sear 1.5–2 minutes per side just until opaque on the outside and still moist inside (for medium-done cubes). Alternatively, for a poke-style raw preparation, skip cooking and ensure salmon is sushi-grade and use immediately after marinating.

Remove salmon to a plate and let rest while you assemble bowls.

In a small bowl, combine 1/2 cup mayonnaise, 1.5 tbsp sriracha, 1 tsp lime juice, 1/2 tsp soy sauce and 1 tsp toasted sesame seeds. Stir until smooth. Taste and adjust heat or acidity: add more sriracha for heat or lime for brightness.

Reserve 2–3 tbsp of spicy mayo to drizzle over the finished bowl and transfer the remainder to a squeeze bottle or small container for serving.

If using frozen edamame, thaw and heat according to package instructions; drain well and season lightly with a pinch of salt.

Halve the cherry tomatoes, slice the avocado, thinly slice the green onions, and cut the toasted nori sheet into thin strips.

If your wakame is dried, rehydrate 3/4 cup dried wakame in cold water for 5–10 minutes, drain and squeeze out excess water. If store-bought seasoned wakame salad is used, drain any excess liquid before plating.

Divide the warm wild rice among 3–4 bowls (about 3/4–1 cup cooked rice per serving).

Arrange the components on top of the rice: place marinated/seared salmon cubes (about 4–5 oz per bowl), 1/4–1/3 cup edamame, 1/4–1/3 cup wakame salad, 1/4 cup halved cherry tomatoes and sliced avocado (half an avocado per bowl).

Drizzle 1–2 tbsp spicy mayo over each bowl. Add a light drizzle of 1/4 tsp sesame oil per bowl and a squeeze of lime wedge to taste.

Garnish with sliced green onions, nori strips, a sprinkle of furikake, and pickled ginger on the side.

Season to taste with salt and freshly ground black pepper. Serve immediately.