spicy salmon roll bowls

Gave my usual salmon roll bowl a little kick, and it HIT. This is the easiest but most delish bowl, and it only took about 30 minutes to prepare! Recipe makes two, but is super easy to double or quadruple if you’re prepping for meal prep!

Macros: 38g c / 23g f / 30g p 

Bowl Ingredients:

• 1 cup jasmine rice, cooked

• 8 oz salmon, cubed

• 1 cucumber, sliced

• 2 oz shredded carrots

• 1 avocado

• 2 tbsp healthy spicy mayo (recipe below)

Salmon Seasoning:

• 1 tbsp Soy sauce

• Garlic powder

• Chili powder

• Paprika

• Dried oregano

Spicy Mayo:

-1 tbsp light mayo

-2 tbsp FF Greek Yogurt

-1 tsp Sriracha

-cut with water to desired consistency or you can add a little sesame oil (extra fats)

Directions:

Remove the skin from your salmon and cut into bite sized cubes. Once your salmon is cubed, coat it with your soy sauce and seasonings generously. I didn’t measure the seasonings, just seasoned with my heart, and my heart likes a lot of seasoning, lol. Once your salmon is seasoned, get a pan HOT with a few sprays of coconut oil or olive oil (just be sure to account for extra fats if you’re tracking!). Add your salmon and let it sit in the hot pan for a few minutes. Make sure you let the pan get hot before you add the salmon to the pan, as it helps get the outside super crispy. After a few minutes, flip and let the other side get crispy. I don’t like my salmon super well done on the inside, so I didn’t let it sit super long on either side, but if you prefer yours more well done you definitely can. Once the salmon is done, assemble your bowl: rice, carrots, cucumber, sliced avocado, and then your salmon. Whisk up your spicy mayo, drizzle over the bowl, and then add sesame seeds or Furikake seasoning to top it all off! Enjoy!