Here are all of flavors of a spicy salmon roll neatly placed in a convenient bowl. The salmon is marinated then roasted or air fried for maximum crispness. Paired, with a tangy quick marinated cucumber and carrot salad and let’s not forget the creamy spicy sauce to top the bowl off.
Perfect Sushi Sub
This roasted spicy salmon bowl with edamame is the perfect substitute for those times when you are craving a spicy salmon roll. The bowl offers a convenient and nutritious substitute to get your sushi fix. The creamy spicy sauce is the same sauce you would find on your favorite spicy salmon roll.
Building Your Bowl
Salmon is a great source of protein and is high in omega-3 fatty acids (the good fats your body needs). While the salmon and edamame are roasting in the oven or being cooked in the air fryer. You can prepare the quick marinated cucumber and carrot salad. Get your rice cooking and mix a few ingredients to make creamy spicy sauce. Add as much of each item you want your rice bowl and enjoy!
Ingredients Needed to Make Roasted Spicy Salmon Bowls with Edamame
- Salmon (skin on or skinless)
- Soy Sauce
- Honey
- Red Pepper Flakes (optional)
- Cooking Oil (I used Olive)
- Salt and Pepper
- Rice
- Edamame (deshelled)
Quick Marinated Cucumber and Carrot Salad
- Carrots (shredded)
- Cucumber
- Soy Sauce
- Rice Vinegar
- Sugar
- Red Pepper Flakes
- Salt and Pepper
Creamy Spicy Sauce
- Mayo
- Sriracha
- Sesame Oil
- Soy Sauce
Optional Toppings
- Green Onions
- Nori (Dried Seaweed)
- Sesame Seeds
- Avocado
How to Make Roasted Spicy Salmon Bowls with Edamame Step by Step
STEP 1: Start by making your salmon marinade by mixing the soy sauce, honey, oil, red pepper flakes, and salt and pepper to taste. If your salmon is skinless, cut your salmon into cubes. If your salmon has the skin on, cut it into cubes without cutting through the skin. You can easily separate the skin from the salmon after the salmon is cooked.
STEP 2: Marinate your salmon and cover in the refrigerator for at least 15 minutes or up to 12 hrs.
STEP 3: To make your quick marinated cucumber and carrot salad. Peel and cut your cucumber. Shred your carrots. To make the marinade mix the soy sauce, rice vinegar, sugar, red pepper flakes, and salt and pepper to taste. Add in the cucumbers and carrots and toss. Cover and store in the refrigerator for later.
STEP 4: Start your rice, cooking as you prefer (I use a rice cooker) (how to cook rice). If you are using an air fryer to cook your salmon space the pieces out evenly along with the edamame, and air fry at 400 degrees F for 16 minutes. If you are using the oven preheat your oven to 425 degrees F and cook for 16-20 minutes. Check your edamame after 10 minutes and remove them if they begin to brown, they will cook faster than the salmon.
STEP 5: To make the creamy spicy sauce mix the mayo, soy sauce, sesame oil, and sriracha in a small bowl. set aside for later.
STEP 6: Assemble your salmon bowl with the rice, salmon, edamame, cucumber and carrot salad, and top with creamy spicy sauce. Optional toppings include avocado, sesame seeds, nori, and green onions. Enjoy!
Notes for Success
Marinating your salmon will give you the most flavor, if you are short on time, you can cook the salmon immediately after tossing in the marinade. Feel free to add your favorite toppings and sauces.
Storage
You can store your roasted Spicy salmon bowl with edamame in an airtight container in the refrigerator for up to 3 days. I would store the sauce separately for reheating.
Here are some more dinner ideas~
If you make these Roasted Spicy Salmon Bowls with Edamame, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!
Roasted Spicy Salmon Bowls with Edamame
Ingredients
Roasted Salmon
- 10-12 oz Salmon (skin on or skinless)
- ¼ cup Soy Sauce
- 2 tbsp Honey
- ¼ tsp Red Pepper Flakes (optional)
- ¼ cup Cooking Oil (I used Olive)
- Salt and Pepper to Taste
- 1 cup Rice
- ½ cup Rice Edamame (deshelled)
Quick Marinated Cucumber and Carrot Salad
- ½ cup Carrots (shredded)
- 1 cucumber Cucumber
- 1 tbsp Soy Sauce
- ¼ cup Rice Vinegar
- 1 tbsp Sugar
- ¼ tsp Red Pepper Flakes
- Salt and Pepper
Creamy Spicy Sauce
- ½ cup Mayonnaise
- 1 tsp Sesame Oil
- 1 tsp Soy sauce
- 1 tbsp Sriracha
Toppings (optional)
- Avocado
- Nori (dried seaweed)
- Sesame Seeds
- Green Onions
Instructions
- Start by making your salmon marinade by mixing the soy sauce, honey, oil, red pepper flakes, and salt and pepper to taste. If your salmon is skinless, cut your salmon into cubes. If your salmon has the skin on, cut it into cubes without cutting through the skin. You can easily separate the skin from the salmon after the salmon is cooked.
- Marinate your salmon and cover in the refrigerator for at least 15 minutes or up to 12 hrs.
- To make your quick marinated cucumber and carrot salad. Peel and cut your cucumber. Shred your carrots. To make the marinade mix the soy sauce, rice vinegar, sugar, red pepper flakes, and salt and pepper to taste. Add in the cucumbers and carrots and toss. Cover and store in the refrigerator for later.
- Start your rice, cooking as you prefer (I use a rice cooker). If you are using an air fryer to cook your salmon space the pieces out evenly along with the edamame, and air fry at 400 degrees F for 16 minutes. If you are using the oven preheat your oven to 425 degrees F and cook for 16-20 minutes. Check your edamame after 10 minutes and remove them if they begin to brown, they will cook faster than the salmon.
- To make the creamy spicy sauce mix the mayo, soy sauce, sesame oil, and sriracha in a small bowl. set aside for later.
- Assemble your salmon bowl with the rice, salmon, edamame, cucumber and carrot salad, and creamy spicy. Optional toppings include avocado, sesame seeds, nori, and green onions.
Itís hard to come by knowledgeable people about this subject, but you sound like you know what youíre talking about! Thanks
I was very pleased to uncover this great site. I need to to thank you for ones time for this fantastic read!! I definitely appreciated every bit of it and I have you bookmarked to look at new information on your blog.