🍣 Spicy Salmon Power Bowl
If you love a spicy tuna or salmon sushi roll, this is your new obsession. It tastes exactly like a £20 takeout bowl but is completely tailored to your goals. The salmon and avocado deliver a massive hit of Omega-3s, which are essential for glowing skin, reducing inflammation, and balancing your hormones.
Calories
460 Kcal
Protein
35 Grams
Carbs
42 Grams
Fats
18 Grams
Ingredients
Brown or Jasmine Rice: 1/2 cup, cooked
(Use a microwave pouch to keep this under 15 mins)
Edamame Beans: 1/4 cup, shelled
Mini Cucumbers: 1-2, sliced into thin coins
Avocado: 1/4, perfectly sliced
Salmon Fillet: 1 medium fillet (approx. 150g), skinless and cut into bite-sized cubes
Tamari or Soy Sauce: 1 tbsp
(Tamari is gluten-free and great for anti-bloat)
Sriracha: 1 tsp for the marinade
Light Mayo or Plain Greek Yogurt: 1 tbsp
Sriracha: 1 tsp
(Adjust based on your spice tolerance!)
Water: 1/2 tsp to thin it out for drizzling
Garnish: Sesame seeds and a fresh lime wedge
Step-by-Step Prep (15 Minutes)
The Quick Marinade
Dice your salmon into bite-sized cubes. Toss them in a small bowl with the Tamari (or soy sauce) and a squirt of sriracha.
The Fast Sear (or Air Fry)
Heat a non-stick pan with a quick spray of oil over medium-high heat. Toss your marinated salmon cubes in and let them sear for 2-3 minutes per side until they are slightly caramelized on the outside and tender on the inside. (Pro tip: You can also throw these in the Air Fryer at 200°C / 400°F for 7-8 minutes!)
The Sushi Drizzle
While the salmon cooks, make your spicy mayo. In a tiny bowl, mix the light mayo (or Greek yogurt), sriracha, and a tiny splash of water. Stir until it is smooth and runny enough to drizzle.
The Fresh Prep
Slice your cucumber into thin, crunchy coins and slice your avocado.
The Masterpiece
Add your warm rice to the bottom of the bowl. Arrange your cooked spicy salmon, sliced cucumber, avocado, and edamame in neat sections over the rice. Drizzle your spicy mayo all over the top, sprinkle generously with sesame seeds, and serve with a wedge of fresh lime.