Spicy Soy Salmon Rice Bowls
These flavorful rice bowls feature tender salmon marinated in a spicy soy sauce blend, served over rice with sautéed bell peppers and quick-pickled vegetables, all topped with savory furikake.
Ingredients
- •2 Salmon fillets
- •¼ cup Soy sauce
- •1 tablespoon Chili oil
- •½ teaspoon Sesame oil
- •2 cloves Garlic
- •1 Red bell pepper
- • Quick-pickled cucumbers and onions
- • Green onion
- • Furikake
- • Rice vinegar
- • Cooked rice
- • Oil
Instructions
- 1
In a mixing bowl, combine the soy sauce, chili oil, sesame oil, and minced garlic. Add the salmon fillets to the marinade and ensure they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 2
Prepare your rice either on the stovetop or in a rice cooker, following the package directions for cooking.
- 3
Thinly slice the red bell pepper. Heat a small amount of oil in a large skillet over medium heat. Sauté the sliced peppers until they become softened and slightly charred. Remove them from the skillet and set aside.
- 4
Place the marinated salmon fillets flesh-side down in the same skillet used for the peppers. Pour any remaining marinade from the bowl into the pan. Cook over medium heat for 3 to 5 minutes.
- 5
Carefully flip the salmon fillets and continue cooking until they are thoroughly cooked through and flake easily when tested with a fork.
- 6
Divide the prepared cooked rice evenly between two bowls. Arrange the cooked salmon, sautéed bell peppers, quick-pickled cucumbers and onions, and sliced green onions over the rice in each bowl.
- 7
Generously sprinkle furikake over the assembled bowls. For an added touch of brightness, drizzle a small amount of rice vinegar into each bowl. Serve immediately and enjoy your meal!