Spicy Salmon with Wasabi Soy Rice

Have you ever gotten lost in your pins?  It’s becoming a serious problem for me.  I have about a billion pinterest boards to try to make sure that I don’t end up with too many pins on every board, and yet, when I look for a recipe sometimes it disappears.  And then it comes back right after you finish making your new recipe.  Oh well.

So that was the wordy way of saying that I had salmon but nothing to do with it.  There’s been a lot of salmon here lately huh?  I try to make it at least once a week, so it keeps popping up.

Anyway, we had just had sushi the night before and I was still craving it.  I think I could eat sushi every day.  So I decided to take the flavors from the sushi and combine them into this magic-ness.  And it was pretty darn good.


5.0 from 1 reviews
Spicy Salmon with Wasabi Soy Rice
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 2 salmon filets
  • 1 t lime juice
  • 2 T + 2 T soy sauce
  • 1 T sriracha
  • ½ t oyster sauce
  • 1 t sesame oil
  • 1 t rice wine vinegar
  • ½ t garlic powder
  • 2 T bread crumbs {I would have used panko if I had it, but I didn't}
  • 1 T toasted sesame seeds
  • 2 cups cooked white rice
  • 1 t wasabi paste
  • 3 green onions, chopped
  • Green onions and avocado to garnish
  1. Mix lime juice, 2 T of soy sauce, sriracha, oyster sauce, sesame oil, rice wine vinegar and garlic powder in a small bowl.
  2. Put the salmon in a plastic bag and pour the mixture on top. Seal and refrigerate for at least 30 minutes
  3. Preheat the oven to 350 degrees.
  4. Spray a pyrex with non-stick and put the salmon in the pyrex. Pour extra juices on top.
  5. Sprinkle bread crumbs or panko and sesame seeds on top of the salmon.
  6. Bake for 30-35 minutes.
  7. While the salmon is baking, cook your white rice.
  8. Once cooked, stir in 2 T soy sauce, wasabi paste and green onions. Let sit and absorb.
  9. Take the salmon out of the oven and serve with rice. Garnish with green onions and avocado.

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  1. I love the looks of that rice too! Thanks for sharing at Foodtastic Friday!