Salmon Bowl Recipe

Perfectly cooked salmon topped onto a rice bowl with asian-inspired ingredients. An all-in-one salmon bowl recipe featuring protein and veggies topped with a delicious spicy sriracha mayo.

Why Make This Recipe?

Salmon is a delicious protein packed-full of nutrition. Paired with an assortment of veggies and a spicy mayonnaise-sriracha sauce, this salmon bowl recipe provides a healthy source of fats, proteins and vitamins and minerals. It also comes together quickly for an easy and healthy weeknight dinner.

What is a Salmon Rice Bowl?

Salmon bowls have been around for a long time but seemed to spike in popularity in 2022 thanks to a viral tiktok recipes trend (pretty sure credit goes to Emily Mariko).

That being said, the concept isn’t really anything new. Typically it pairs salmon with rice and an assortment of veggies. This salmon bowl is no exception…except mine is the best tasting one you’ll try!

Why? Because it’s a slightly spicy salmon bowl. It basically tastes like a spicy salmon sushi roll but in bowl form.

Ingredients in Salmon Bowls

Fresh salmon– try to find high quality fresh salmon fillets whenever you can. I like to leave the skin on but feel free to remove it if you prefer skinless salmon

Rice – sushi rice is more traditional but I typically use white rice (basmati or jasmine rice). Brown rice also works great.

Avocado – a whole, ripe avocado, sliced.

Carrot – grated or thinly sliced.

Cucumbers – they add a nice delicious crunch. Feel free to quick pickle if you prefer!

Green onion – more crunch and flavor.

For garnish – sesame seeds, cilantro, low-sodium soy sauce, salt + pepper (if desired)

For sauce – mayonnaise (kewpie mayo if you can find it!), sriracha sauce + honey

Miso Salmon vs. Teriyaki Salmon

For the salmon in this recipe I used my miso salmon recipe. However, if you prefer the taste of teriyaki, you can easily substitute that. Just marinate your salmon (4 x 4 oz pieces) in a 1/4 cup of storebought teriyaki sauce for 15-30 minutes.

Line a baking dish or baking sheet/pan with aluminum foil and broil salmon in a single layer in the oven for 5-8 minutes (depending on thickness of salmon). Top onto salmon rice bowl as directed below.

How to Make a Salmon Rice Bowl

STEP 1: MAKE SALMON

Prep and cook your miso salmon according to instructions here. If replacing with teriyaki salmon, see instructions above.

STEP 2: COOK RICE

Cook your rice according to package instructions. I like to pressure cook mine for 4 minutes on high in the Instant Pot.

STEP 3: CHOP VEGGIES

If you haven’t done so already, chop or shred your various veggies and set aside.

STEP 4: MAKE SAUCE

In a small bowl combine mayonnaise, sriracha and honey.

STEP 5: ASSEMBLE BOWLS

Divide cooked rice into 4 bowls. Top with a piece of salmon. Divide veggies evenly into bowls. Drizzle with sriracha spicy mayo and then sprinkle with sesame seeds and cilantro (if desired).

How to Store Leftovers

You can prep all your salmon bowl ingredients up to 3 days in advance and then store them separately in the refrigerator in airtight containers. Heat your leftover rice and leftover salmon in the microwave or skillet and then layer your rice, salmon, veggies and spicy mayo as instructed.

More Easy Bowl Recipes

• The Ultimate Buddha Bowls
• Piri Piri Chicken Bowls
• Baked Falafel Bowls
• Chipotle Burrito Bowls
• Chicken Shawarma Bowls
• Cilantro Lime Tofu Bowls
• Quinoa Veggie Bowls w/ Miso Sesame Oil Dressing

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