Salmon Bowls with Creamy Wasabi Sauce
These Salmon Bowls with Creamy Wasabi Sauce are loaded with crisp salmon bites, cauliflower rice, crunchy cucumber and creamy avocado all drizzled in a deliciously spicy wasabi mayonnaise. These bowls take less than 30 minutes to make and are perfect for those evenings when you are craving sushi but don’t want to leave the house. These Salmon Bite Bowls with Wasabi Mayonnaise are Paleo, Whole30, Grain Free, Gluten Free and Dairy Free.
WHY YOU WILL LOVE THESE SALMON BOWLS WITH CREAMY WASABI SAUCE
- These Salmon Bite Bowls take just 30 minutes to make start to finish and are perfect for those time when you are craving sushi but don’t want to leave the comfort of your home
- The salmon bites are crisp on the outside and flaky on the inside and each bite is incredibly flavourful thanks to a quick sauce that the salmon marinates in while you prepare the rest of the ingredients for the bowl.
- The wasabi mayonnaise is the real star of the show, its an amazing combination of spicy and creamy and pairs wonderfully with the crisp salmon bites.
- You can assemble all of the components of these bowls up to 2 days in advance and then warm them up and put them all together right before serving.
TIPS FOR MAKING THESE SALMON BOWLS WITH CREAMY WASABI SAUCE
- Ask your fishmonger to cut the skin off of the salmon before you take it home. This simple step will save you time and also ensure you don’t let any salmon go to waste when cutting off the skin.
- Don’t overcook the salmon! Only a minute or two per side until a golden crust forms and then turn them to ensure they remain crisp on the outside and golden and flaky in the middle
- When making the wasabi mayonnaise only add a little wasabi at a time and always stir and taste before adding more to ensure that it’s not too hot. Wasabi paste can often have different potency depending on the brand, so only use the amount I have listed in the recipe as a guide.
WHAT IS IN THESE SALMON BITE BOWLS WITH WASABI MAYONNAISE
These Salmon Bite Bowls with Creamy Wasabi Sauce are absolutely delicious and loaded with a variety of flavours and textures. The bowls are loaded with
- Perfectly seared salmon bites that are marinated in a delicious garlic, ginger and coconut aminos (or soy sauce) sauce.
- Crisp thinly sliced cucumbers
- Creamy sliced avocado
- Tender Cauliflower rice (which you can easily substitute for white or brown rice)
- The most delicious wasabi mayonnaise that is the perfect combination of creamy and spicy and in my opinion is the star of these salmon bowls
- Lots of crunchy sesame seeds and chopped scallions for garnish
HOW TO MODIFY THESE SALMON BITE BOWLS
You can add so many different things to these Salmon Bowls, they are incredibly versatile! Feel free to add in other vegetables such as roasted broccoli, shredded carrot or cabbage. The cauliflower rice can also be substituted for white rice, brown rice, quinoa or couscous or for a low carb option (other than cauliflower rice) you can serve this on a bed of coleslaw or broccoli rice.
CAN I USE A PROTEIN OTHER THAN SALMON?
Absolutely! If you aren’t a fan of salmon you could substitute it for seared scallops, large shrimp or black cod. If you aren’t a big fan of seafood or fish then you could use chicken instead, just be sure to adjust the cook time to ensure that the bite sized pieces of chicken are completely cooked through and have an internal temperature of 165 degrees Fahrenheit.
WHAT IS WASABI?
Wasabi is a pungent and spicy condiment originating from Japan, primarily made from the grated root of the Wasabia japonica plant. It is most commonly recognized as a green paste served alongside sushi dishes. The distinctive flavor of wasabi is characterized by its intense heat and aromatic undertones, often compared to the sensation of horseradish or mustard, rather than the more familiar spiciness of chili peppers.
Traditionally, authentic wasabi is prepared by grating the fresh wasabi root using a special tool called a “wasabi grater” or “sharkskin grater.” The freshly grated paste is highly perishable and must be consumed shortly after preparation to retain its unique flavor profile and potency. Due to the difficulty of cultivating and harvesting real wasabi, many commercial products labeled as “wasabi” are actually made from a mixture of horseradish and mustard offering a similar taste and appearance at a lower cost.
CAN I USE WASABI POWDER INSTEAD OF WASABI PASTE IN THE WASABI MAYONNAISE?
Absolutely! If you are using wasabi powder I recommend adding equal parts water to create a paste. This recipe calls for 3 teaspoons of wasabi paste which can be made by combining 1 1/2 teaspoons wasabi powder and 1 1/2 teaspoons water. You may find that the wasabi powder has a spicier kick then paste, so you may need to add less to the mayonnaise.
IS THE CREAMY WASABI SAUCE SPICY?
On a heat scale of 1 to 10 I would rate this wasabi mayonnaise at a 7. You can easily control the heat in the wasabi mayonnaise in two ways, firstly by adding less then the 3 teaspoons of wasabi stated in the recipe. You may find that only 2 spoons is more than enough heat for you, and when adding it in I recommend starting at 1 teaspoon, stirring it in and tasting and then adding 1 teaspoon more. Another way to control the spiciness of these Wasabi Salmon Bowls is by drizzling only a tablespoon (or less!) of the wasabi mayonnaise over the bowls..
ARE THESE WASABI SALMON BOWLS WHOLE30?
The only ingredient in these Salmon Bowls with Wasabi Mayonnaise which might cause them to not be Whole30 is the wasabi. Wasabi paste can sometimes contains additives which may not be Whole30 approved so I recommend reading labels, and if you are unable to find wasabi paste that does not contain additives than you can use wasabi powder which is usually ok (although be sure to still check the label!).
HOW LONG SHOULD I LET THE SALMON MARINATE?
I find that due to the small size of the salmon bites (and the fact that I am always short on time when making dinner) even 15 minutes of marinating while you prep the rest of the bowl ingredients, results in flavourful pieces of salmon. If you have more time, you can leave the salmon pieces to marinate for up to 5 hours, but I do not recommend longer as the marinade will begin to break down the protein in the salmon and cause it to become mushy.
WHAT TYPE OF SALMON SHOULD I BUY?
I always get so overwhelmed with the different varieties of salmon available at the grocery store, between wild caught, farm raised, organic and sustainable it’s hard to know which is which. Here is a brief summary of the different options:
- Wild-caught Salmon: This type of salmon is caught in its natural environment, usually in the ocean. It tends to have a firmer texture, deeper color, and more robust flavor compared to farmed salmon. Common varieties of wild-caught salmon include sockeye, king (chinook), coho, and pink salmon. Sockeye salmon, for example, is known for its rich flavor and vibrant reddish-orange color.
- Farmed Salmon: Farmed salmon is raised in controlled aquatic environments, such as fish farms or aquaculture facilities. It tends to have a milder flavor and softer texture compared to wild-caught salmon. Farmed salmon is more widely available and often less expensive. However, there are sustainability concerns related to some farmed salmon practices, such as environmental impacts and the use of antibiotics.
- Organic Salmon: Some farms offer organic salmon that is raised using specific organic practices. These practices may include feeding the fish organic feed and providing more space for them to swim, potentially resulting in a better taste and texture.
- Sustainable Options: When buying salmon, it’s important to consider sustainability factors. Look for certifications from organizations such as the Marine Stewardship Council (MSC) for wild-caught salmon or the Aquaculture Stewardship Council (ASC) for farmed salmon. These certifications indicate that the salmon was sourced in an environmentally responsible and ethical manner.
Ultimately, the “best” salmon to buy depends on your personal preferences. If you value a stronger flavor and more natural texture, you might prefer wild-caught salmon. If you prefer a milder taste and softer texture, farmed salmon could be a better fit. Whichever type you choose, aim for products that are sustainably sourced to support responsible fishing and aquaculture practices.
CAN I COOK THE SALMON IN THE OVEN?
If you are doubling the recipe, cooking the salmon in the oven might be a more efficient option rather than standing over a pan searing the salmon in batches. To cook the salmon bites in the oven, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with tin foil and arrange the salmon evenly on the baking sheet so that none of the pieces are touching. Bake the salmon for 10 minutes and then turn the oven to broil and cook for 2 more minutes until the salmon bites develop a golden brown crust.
CAN I COOK THE SALMON IN AN AIR FRYER?
Cooking the salmon bites in the airfryer is the quickest method. Arrange the salmon bites in an air fryer basket (ensuring they do not touch) and cook them for 6 minutes at 400 degrees Fahrenheit, flipping them half way through cooking.
CAN I MAKE THESE SALMON BOWLS IN ADVANCE?
Absolutely! You can make the cauliflower rice and wasabi mayonnaise up to 2 days in advance and store them separately in containers in the fridge. The salmon can be cut, marinated and cooked up to 2 days in advance and store in an airtight container in the fridge, I recommend reheating the salmon in a pan with a splash of oil just until warmed through. Only assemble the bowls a maximum of 30 minutes before serving.
WHAT ABOUT LEFTOVERS?
I recommend storing the salmon separately from the other ingredients to ensure that the salmon doesn’t become mushy. Leftover cooked salmon should be stored in an airtight container in the fridge for up to 3 days. The creamy wasabi sauce will last for up to 4 days in the fridge and can be frozen for up to 1 month.
Here are a few more salmon recipes that you might enjoy…
- Pistachio Crusted Salmon
- 12-Minute Herb & Mayo Salmon
- Garlic Honey Mustard Salmon
- Easy Spinach Stuffed Salmon
- Salmon Nicoise Traybake
- Coconut Ginger Salmon
- Sheet Pan Teriyaki Salmon
- Sesame Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Salmon Bite Bowls with Wasabi Mayonnaise
- 1 ½ pounds skinless Salmon preferably 1 inch thick cut into 1 ½ - inch cubes
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 clove garlic minced
- 1 tbsp finely grated fresh ginger
- ¼ cup coconut aminos
- ¼ teaspoon pepper
- 2 tbsp avocado oil
- ½ cup Mayonnaise
- 3 tsp Wasabi paste
- 1 tsp lemon juice
- 3 cups cauliflower rice
- ½ Cucumber cut in half lengthwise and then thinly sliced
- 1 Large Avocado thinly sliced
- 1/2 tbsp white Sesame seeds
- 1/2 tbsp black Sesame seeds
- 3 scallions thinly sliced
- In a bowl whisk together the sesame oil, apple cider vinegar, garlic, ginger, coconut aminos and black pepper. Place the cubed salmon in a bowl and pour ⅔ of the sauce overtop. Place the remaining ⅓ of the sauce in the fridge to use later. Leave the salmon to marinate for 10-20 minutes while you prepare everything else for the bowls.
- To make the wasabi mayonnaise in a bowl whisk together the mayonnaise, wasabi and lemon juice.
- Heat a large skillet on medium high heat. Add in 1 tbsp avocado oil and once hot, add the cauliflower rice. Saute the cauliflower rice until it is tender and golden in colour. Remove the pan from the heat and divide the cauliflower rice between the bowls.
- Heat 1 tbsp avocado oil to the pan and once hot add in ½ the salmon pieces. Cook the salmon for approximately 2-3 minutes per side until a golden brown crust forms. Use metal tongs or a fork to gently turn the salmon pieces. Repeat with the second batch of salmon.
- Divide the salmon between the bowls. Add the sliced cucumber and avocado. Spoon the reserved salmon marinade over the rice and cucumbers on each bowl. Drizzle the wasabi mayo overtop and sprinkle with sesame seeds and chopped scallions.