SPICY SALMON BOWL

Ingredients

For the Salmon

  • 1.6 lb (725 g) salmon

  • 1 tbsp (15 ml) hot honey

  • 1 tbsp (15 ml) dark soy sauce

  • 1 tbsp (15 ml) oyster sauce

  • 1 tsp (2 g) white pepper

  • 2 tbsp (12 g) sliced scallion

For the Cucumbers

  • 13 oz (372 g) cucumbers

  • 3 tbsp (45 ml) soy sauce

  • 2 tbsp (30 ml) black vinegar

  • 1 tbsp (15 ml) hot sesame oil

  • 1 tbsp (21 g) honey

  • 1 tsp (2 g) red pepper flakes

  • ½ tsp (1 g) MSG

For the Sauce

  • 1 cup (240 ml) kewpie mayo

  • 4 tbsp (60 ml) sriracha

  • 3 tbsp (45 ml) honey

Add Ins

  • Frozen edamame (optional)

  • Frozen sweet corn (optional)

  • Sliced avocado (optional)

  • Scallion (garnish)

  • Black sesame seeds (garnish)

Method

  1. Start by cooking the frozen edamame and frozen sweet corn according to the package instructions. Once cooked, drain well and set aside.

  2. Make the cucumber salad by combining cucumbers, soy sauce, black vinegar, hot sesame oil, honey, red pepper flakes, and MSG. Mix thoroughly or seal in a container and shake until evenly coated. Refrigerate until ready to use.

  3. Make the sauce by combining kewpie mayo, sriracha, and honey. Mix until smooth, then refrigerate until needed.

  4. Season the salmon with hot honey, dark soy sauce, oyster sauce, and white pepper.

  5. Heat a pan over low to medium-low heat and add a small amount of oil. Cook the salmon until nicely browned and cooked through. As the salmon finishes cooking, add 2 tbsp sliced scallion to the pan and cook briefly until fragrant.

  6. Assemble the bowl by serving everything over white rice. Top with edamame, sweet corn, cucumber salad, salmon, and sliced avocado if using.

  7. Garnish with scallions and black sesame seeds. Drizzle with the sauce as desired.

Additional Notes

  • Be sure to cook the salmon over low heat. It’s seasoned with honey, and higher heat can cause it to burn quickly.

  • You can use regular mayo if you don’t have kewpie mayo. I used regular mayo here—I’ve actually never used kewpie mayo in my life, but I would have if I found it.

  • I prefer baby cucumbers, but regular cucumbers work just fine.

  • The cucumber seasoning is reusable. If you run out of cucumbers but still have seasoning left, just add more cucumbers and shake again.

  • Adjust the sauce to your liking—make it spicier or less spicy if you want.

  • This is a spicy salmon bowl, but it doesn’t have to be. Remove the spicy elements (hot honey and hot sesame oil) and replace them with non-spicy versions if preferred.

  • This recipe is very customizable. Use whatever rice you like—I used Nishiki rice, but anything works.