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+ servings

Salmon Rice Bowls

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Meal Prep, Seafood
Cuisine American
Keyword Salmon Rice Bowls
Servings 4
Quick and healthy salmon rice bowls with marinated salmon, fluffy rice, fresh veggies, and spicy mayo. Perfect for weeknights!

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:

  • 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

Tip: For an extra layer of flavor, season your steamed rice with a splash of rice vinegar and a pinch of sugar, sushi-style.

Instructions

Marinate the Salmon

  • In a medium bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger. Pat the salmon dry, cut into 1½-inch cubes, and toss in the marinade. Let it sit for 20–30 minutes (or up to 8 hours in the refrigerator).

Prepare the Spicy Mayo

  • In a small bowl, mix kewpie mayonnaise, sriracha, grated ginger, sesame oil, and soy sauce until smooth. Refrigerate until ready to serve.

Cook the Salmon

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange marinated salmon cubes in a single layer and bake for 8–10 minutes. For a slightly charred finish, broil for an additional 1–2 minutes.

Assemble the Bowls

  • Divide steamed jasmine rice among four bowls. Top with salmon cubes, cucumber slices, avocado, and edamame. Drizzle generously with spicy mayo, sprinkle with sesame seeds, and serve with nori sheets on the side.