These Salmon Rice Bowls are the perfect blend of fresh, savory, sweet, and spicy. Tender, marinated salmon pairs beautifully with fluffy jasmine rice, crisp cucumbers, creamy avocado, and a drizzle of spicy mayo. It’s a balanced, nourishing meal that’s simple enough for a weeknight dinner yet impressive enough to serve to guests.
Why You’ll Love These Salmon Rice Bowls
✔ Balanced & Nutritious – Packed with protein, healthy fats, and fiber.
✔ Quick & Easy – Just 30 minutes from prep to plate.
✔ Customizable – Swap proteins, grains, or toppings to suit your taste.
✔ Meal Prep Friendly – Great for make-ahead lunches or dinners.
Ingredients
For the Salmon:
- 1 ½ lbs center-cut salmon fillet, skin removed and cubed
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp sriracha or chili garlic paste
- 2 garlic cloves, grated
- 2 tsp fresh ginger, grated
For the Spicy Mayo:
- ⅓ cup Kewpie or regular mayonnaise
- 1 tbsp sriracha
- 1 tsp ginger, grated
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
For the Bowls:
- 4 cups cooked jasmine rice (or rice of choice)
- 2 Persian cucumbers, thinly sliced
- 1 ripe avocado, sliced
- 1 cup steamed edamame
- Sesame seeds, for garnish
- Nori sheets, for serving
Instructions
1. Marinate the Salmon
In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger. Pat salmon dry, cut into 1½-inch cubes, and toss in the marinade. Refrigerate for 20–30 minutes (or up to 8 hours).
2. Make the Spicy Mayo
Stir together all spicy mayo ingredients in a small bowl. Chill until ready to use.
3. Cook the Salmon
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange marinated salmon cubes in a single layer. Bake for 8–10 minutes, then broil for 1–2 minutes until lightly charred.
4. Assemble the Bowls
Divide rice among four bowls. Top with salmon, cucumber, avocado, and edamame. Drizzle with spicy mayo, sprinkle with sesame seeds, and serve with nori sheets on the side.
Recipe Notes
- Rice alternatives: Use brown rice, quinoa, or cauliflower rice for a lighter option.
- Topping ideas: Try shredded carrots, radishes, pickled onions, mango, or roasted veggies.
- Protein swaps: Substitute salmon with tofu, shrimp, chicken, or tempeh.
Nutrition (per serving):
Calories: 634 kcal | Servings: 4 bowls
Why Salmon Rice Bowls Work So Well
They’re simple, satisfying, and adaptable.
Salmon provides lean protein and omega-3s, rice offers comforting carbs, and the vibrant veggies add color, crunch, and nutrients. Topped with spicy mayo, every bite is creamy, flavorful, and balanced.
Perfect for meal prep:
Cook the rice and salmon in advance, store toppings and sauce separately, and assemble when ready to eat.
Customization Ideas
- Different bases: Try sushi rice, wild rice, farro, or even noodles.
- Sauce swaps: Teriyaki glaze, miso dressing, or sesame-ginger vinaigrette all work well.
- Add crunch: Top with crushed roasted seaweed, crispy onions, or peanuts.
- Fresh herbs: Add cilantro, green onions, or Thai basil for a flavor boost.
Final Thoughts
Salmon Rice Bowls are everything you want in a meal—quick, healthy, and full of bold, crave-worthy flavor. Whether you’re cooking for the family or prepping meals for the week, this versatile recipe is a winner. Make it once, and it’s bound to earn a permanent spot in your meal rotation!