If you’re searching for a meal that’s both wholesome and indulgent, these Salmon Rice Bowls are exactly what you need. With tender, marinated salmon baked to perfection, fluffy jasmine rice, crisp cucumbers, creamy avocado, and a drizzle of spicy mayo, this dish is a harmony of textures and flavors.
Inspired by Japanese rice bowls but with a bold, modern twist, this recipe balances savory, sweet, and spicy elements beautifully. The result? A meal that’s just as perfect for a quick weeknight dinner as it is for a special lunch.
Best of all, these bowls are endlessly customizable. Swap the rice for quinoa or cauliflower rice, switch up the vegetables, or adjust the spicy mayo to your heat preference. However you build it, these bowls deliver flavor and satisfaction in every bite.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes.
- Nutritious & Filling – Packed with protein, healthy fats, and veggies.
- Customizable – Adapt the grains, toppings, or spice level to your taste.
- Restaurant-Worthy – Beautiful presentation and bold flavor right at home.
Ingredients
For the Salmon
- 1 ½ lbs center-cut salmon filet, skin removed
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic paste
- 2 garlic cloves, grated
- 2 teaspoons grated ginger
For the Spicy Mayo
- ⅓ cup kewpie mayonnaise (or regular mayonnaise)
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
For the Bowls
- 4 cups steamed jasmine rice (or rice of choice)
- 2 Persian cucumbers, sliced into half moons
- 1 avocado, sliced
- 1 cup steamed edamame
- Sesame seeds, for garnish
- Nori sheets, for serving
Directions
1. Marinate the Salmon
In a bowl, whisk soy sauce, honey, sriracha, garlic, and ginger. Pat salmon dry, cut into 1 ½-inch cubes, and toss in marinade. Marinate for 20–30 minutes (up to 8 hours).
2. Prepare the Spicy Mayo
Whisk all spicy mayo ingredients in a small bowl. Refrigerate until ready to use.
3. Cook the Salmon
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread salmon cubes evenly and bake for 8–10 minutes. Broil 1–2 minutes for a light char.
4. Assemble the Bowls
Divide rice among four bowls. Top with salmon, cucumbers, avocado, and edamame. Drizzle with spicy mayo, sprinkle with sesame seeds, and serve with nori sheets.
Storage Tips
- Refrigerator: Store salmon and rice separately in airtight containers for up to 3 days.
- Meal Prep: Assemble bowls ahead but add avocado and spicy mayo just before serving.
- Reheating: Warm salmon and rice in the microwave or skillet; keep veggies fresh.
Tips for Success
- For crispier salmon, bake on a wire rack over the baking sheet.
- Use kewpie mayo for a richer, authentic flavor in the spicy mayo.
- Don’t over-marinate the salmon—30 minutes is plenty to keep it tender.
- Add pickled ginger or radishes for extra tang.
Variations
- Low-Carb – Replace rice with cauliflower rice.
- Extra Veggies – Add shredded carrots, cabbage, or sautéed mushrooms.
- Teriyaki Twist – Swap the marinade for teriyaki sauce.
- Poke Bowl Style – Skip cooking the salmon and use sushi-grade salmon cubes.
FAQ About Salmon Rice Bowls
1. Can I use frozen salmon?
Yes, just thaw completely and pat dry before marinating.
2. What rice works best?
Jasmine rice is traditional, but sushi rice or brown rice also work well.
3. Can I make this dairy-free?
Yes, just ensure your mayo is dairy-free.
4. Is this recipe spicy?
It has a mild kick from sriracha; adjust to taste.
5. Can I make it gluten-free?
Yes, swap soy sauce for tamari or coconut aminos.
Wrapping It Up
These Salmon Rice Bowls are fresh, colorful, and bursting with flavor. With sweet-spicy marinated salmon, creamy avocado, crunchy cucumber, and a drizzle of spicy mayo, they strike the perfect balance of comfort and nutrition.
Whether you’re meal-prepping for the week or looking for a quick family dinner, this recipe is guaranteed to impress—and might just become your new go-to bowl.
The Goods
Salmon Rice Bowls
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Recipes
For the Salmon
- 1 ½ lbs center-cut salmon filet skin removed
- ¼ cup soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic paste
- 2 garlic cloves grated
- 2 teaspoons grated ginger
For the Spicy Mayo
- ⅓ cup kewpie mayonnaise or regular mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
For the Bowls
- 4 cups steamed jasmine rice or rice of choice
- 2 Persian cucumbers sliced into half moons
- 1 avocado sliced
- 1 cup steamed edamame
- Sesame seeds for garnish
- Nori sheets for serving
Instructions
Marinate the Salmon
- In a bowl, whisk soy sauce, honey, sriracha, garlic, and ginger. Pat salmon dry, cut into 1 ½-inch cubes, and toss in marinade. Marinate for 20–30 minutes (up to 8 hours).
Prepare the Spicy Mayo
- Whisk all spicy mayo ingredients in a small bowl. Refrigerate until ready to use.
Cook the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread salmon cubes evenly and bake for 8–10 minutes. Broil 1–2 minutes for a light char.
Assemble the Bowls
- Divide rice among four bowls. Top with salmon, cucumbers, avocado, and edamame. Drizzle with spicy mayo, sprinkle with sesame seeds, and serve with nori sheets.
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