We’ve all experienced the sorrow of a bad weekday lunch. It’s time to skip the sad sandwiches, soggy salads, and ridiculously overpriced burrito bowls and recognize the magic that is grain bowls. They’re perfect for meal prepping and packing up for lunches, and are completely versatile. All of the components are great on their own, and once they’re tossed together, they somehow become even better. This spicy salmon bowl has all of my favorite things and is by far my favorite bowl to date (even though the goddess bowls will always have a place in my heart). With plenty of protein-packed salmon, a bed of brown rice and veggies, pickled cucumber, and a spicy sauce to tie it all together, this is one lunch you’ll never regret packing.
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The salmon:
To give the salmon even more of a bang for your buck, it’s tossed with a sweet, savory mixture of soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. All you have to do is bake it in the oven until fork-tender, and in the meantime, you can prep the remaining ingredients.
The pickled cucumbers:
You don’t need to leave cucumbers in brine for days to get the best results. Only a few minutes in the fridge, and these will be pickled enough to provide a punch of briny goodness to your bowls.
The spicy mayo:
Along with mayo and Sriracha, a touch of sesame oil brings the sauce over the top. Make a bunch and store in the refrigerator for up to 1 week.
The bowls:
In this recipe, a brown rice base gets topped with baked salmon, pickled cucumbers, sliced avocado, shredded carrots, and red onion. Of course, feel free to top with whatever veggies you’ve got on hand. Forget ordering sushi—this spicy salmon bowl is our favorite way to enjoy all the same flavors in an easier (and versatile) way at home.
Did you try making this recipe? Let us know what you think by rating and commenting down below!
