Name: Salmon Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
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

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A delicious and customizable meal, these salmon rice bowls combine tender marinated salmon, fluffy jasmine rice, crisp veggies, and a creamy spicy mayo. This dish is perfect for a quick yet satisfying dinner or a healthy, protein-packed lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Marinate the Salmon: In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger. Pat the salmon dry, cut it into 1½-inch cubes, and toss it in the marinade. Let it marinate for at least 20-30 minutes or up to 8 hours.

Prepare the Spicy Mayo: In a small bowl, mix together all the ingredients for the spicy mayo. Refrigerate until ready to use.

Cook the Salmon: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated salmon cubes on the sheet and bake for 8-10 minutes. Broil for an additional 1-2 minutes until lightly charred.

Assemble the Bowls: Divide the steamed rice among four bowls. Top with salmon cubes, cucumbers, avocado slices, edamame, and sesame seeds. Drizzle with spicy mayo and serve with nori sheets.

Servings and Timing

Servings: 4 bowls

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: 634 kcal per serving

Variations

Different Protein: Swap salmon for shrimp, tofu, or grilled chicken for a different take.

Low-Carb Option: Use cauliflower rice instead of jasmine rice.

Extra Crunch: Add shredded carrots or radish for more texture.

Mild Version: Reduce or omit the sriracha for a less spicy dish.

Pickled Veggies: Use quick-pickled cucumbers or radish for extra tang.

Storage/Reheating

Storage: Store leftover salmon and rice separately in airtight containers in the fridge for up to 3 days. Keep the spicy mayo refrigerated as well.

Reheating: Warm the salmon and rice in the microwave for 1-2 minutes or until heated through. I recommend adding a splash of water to the rice to keep it from drying out. The fresh toppings should be added after reheating.

FAQs

How can I make this ahead of time?

I can marinate the salmon in advance and store it in the fridge for up to 8 hours. The spicy mayo can also be made ahead and refrigerated for up to 5 days.

Can I use frozen salmon?

Yes! I just make sure to thaw it completely in the fridge before marinating. Patting it dry helps the marinade stick better.

What can I use instead of jasmine rice?

Brown rice, sushi rice, quinoa, or cauliflower rice all work great in this bowl.

Is this recipe gluten-free?

I can make it gluten-free by using tamari instead of soy sauce.

What other sauces can I use?

If I want a different flavor, I can try teriyaki sauce, ponzu, or a simple sesame-ginger dressing instead of spicy mayo.

Conclusion

This salmon rice bowl is one of my favorite quick meals—healthy, flavorful, and easy to customize. The combination of tender salmon, fluffy rice, and fresh veggies makes every bite satisfying. Whether I’m meal-prepping or making a last-minute dinner, this dish never disappoints.

Recipe:

Salmon Rice Bowls

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Print Recipe

These Salmon Rice Bowls are a quick and flavorful meal featuring tender marinated salmon, fluffy jasmine rice, crisp veggies, and a creamy spicy mayo. Perfect for a protein-packed lunch or an easy weeknight dinner, this customizable dish comes together in just 30 minutes!

Total Time: 30 minutes
Yield: 4 bowls

Instructions

Marinate the Salmon:
- In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger.
- Pat the salmon dry, cut it into 1½-inch cubes, and toss it in the marinade.
- Let it marinate for at least 20-30 minutes or up to 8 hours.
Prepare the Spicy Mayo:
- In a small bowl, mix together all the ingredients for the spicy mayo.
- Refrigerate until ready to use.
Cook the Salmon:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Spread the marinated salmon cubes on the sheet and bake for 8-10 minutes.
- Broil for an additional 1-2 minutes until lightly charred.
Assemble the Bowls:
- Divide the steamed rice among four bowls.
- Top with salmon cubes, cucumbers, avocado slices, edamame, and sesame seeds.
- Drizzle with spicy mayo and serve with nori sheets.