This spicy salmon bowl has crispy chunks of salmon, crunchy veggies that are all nestled inside a bowl of steamed rice with a homemade Sriracha mayo. Ready in less 30 minutes, this Asian inspired rice bowl is sure to become your go to weeknight meal!
Remove skin from salmon. Dice into 1" cubes. In a small bowl, mix together salmon and dried spices. Make sure all of the salmon pieces are evenly coated.
Heat oil inside a large nonstick skillet. When the oil is hot, add salmon. Leave for 2 minutes so that it begins to caramelize and get a nice crust. Gently turn over and cook for an additional 2 minutes.
Spicy Mayo
In a small bowl, whisk together mayo, Sriracha, lime juice and salt. Place inside a squeeze bottle to make it easier to drizzle on top (optional).
Assembly
Place the cooked rice inside two large bowls. Top with crispy salmon and arrange veggies. Drizzle with spicy mayo and garnish with toasted sesame seeds and sliced green onions. Serve immediately.