Gluten-Free Crispy Sriracha Salmon Bowls
I took all the flavors I love from a spicy salmon sushi roll, and turned it into the most delicious crispy salmon sriracha bowl. This dish is layered with so much flavor, and is easy to make. Pan fry the salmon in avocado oil, and top with an easy sriracha sauce, and enjoy with rice, cucumber salad, fresh carrots, and avocado. It is truly delicious!
PREP TIME
30 minutes
COOK TIME
10 minutes
INGREDIENTS
22
Serves: 2
Ingredients
- 10 oz10 oz10 oz Atlantic Salmon Portions, Skinless - Nordic Catch, cubbed
- 2 tsp2 tsp2 tsp Avocado Oil
- 1 cup1 cup1 cup Rice, Jasmine, This will make more rice than you may need once it is cooked.
- 2 cups2 cups2 cups English Cucumber, thinly sliced
- 1/2 cup1/2 cup1/2 cup Carrots, peeled and cut into matchsticks
- 1/2 whole1/2 whole1/2 whole Avocado, thinly sliced
- 1 tsp1 tsp1 tsp Sesame Seeds, Black
- 2 Tbsp2 Tbsp2 Tbsp Green Onion (Scallion), thinly sliced
- 10 grams10 grams10 grams Organic Seaweed Snacks, Sea Salt, two packs of seaweed snacks
- 1 tsp1 tsp1 tsp Hot Crispy Oil, Original - Hot Crispy Oil
- 1/3 cup1/3 cup1/3 cup Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Mayonnaise - Sir Kensington's Classic
- 1 Tbsp1 Tbsp1 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
- 2 tsp2 tsp2 tsp Toasted Sesame Oil
- 1 tsp1 tsp1 tsp Sriracha
- 1/4 cup1/4 cup1/4 cup Coconut Aminos
- 2 tsp2 tsp2 tsp Barrel Aged Tamari Soy Sauce - Jozo
- 1 tsp1 tsp1 tsp Toasted Sesame Oil
- 1/4 tsp1/4 tsp1/4 tsp Organic Granulated Garlic - Primal Palate
- 1/4 tsp1/4 tsp1/4 tsp Organic Ginger - Primal Palate
Sriracha Salmon Sauce
Cucumber Salad Dressing
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare your rice according to the instructions on the packaging. We just use the stovetop method.
- Cut your skinless salmon into cubes, and heat the avocado oil in a skillet over medium heat.
- I did this recipe in two batches so I didn't overcrowd the pan, so I used one teaspoon of avocado oil for the first batch of salmon, and then another teaspoon of avocado oil for the second batch.
- Place the salmon in the skillet, and fry on all sides until the salmon is cooked all the way through. This takes about 5-7 minutes, and the salmon will be very crispy on the outside. When the first batch is fully cooked, place it in a mixing bowl, and move on to frying the second batch.
- In a small mixing bowl, whisk together the coconut aminos, mayo, tamari, toasted sesame oil, and sriracha.
- Pour the sauce over the crispy salmon, and toss to evenly combine.
- Thinly slice your cucumber and place in a mixing bowl.
- Pour the coconut aminos, tamari, toasted sesame oil, garlic and ginger into a small mason jar. Seal the jar with the lid, and shake to combine well. Pour the dressing over the cucumber and toss to evenly combine.
- To plate your dish, place about 3/4 cup of rice in your bowl, Add the cucumber salad, carrot, and avocado slices around the sides of the rice.
- Top the rice with the salmon, and drizzle any extra sauce over the salmon.
- Sprinkle the entire dish with sesame seeds and thinly sliced scallions.
- Drizzle the top of the salmon on each plate with Hot Crispy Oil.
- Serve with crispy seaweed snacks.
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About This Recipe
Show nutritional information
Dairy Free Gluten Free Nut Free Pescetarian Seafood Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1102 |
| Fat: | 37 g |
| Carbohydrates: | 142 g |
| Protein: | 39 g |
| Cholesterol: | 83 g |
| Sodium: | 3394 mg |
| Fiber: | 4 g |
| Sugars: | 32 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
3 responses to “Gluten-Free Crispy Sriracha Salmon Bowls”
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My kind of dinner!!
Delish! Im coming over!
I love a good salmon bowl. This looks amazing!