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Salmon Rice Bowls

These Salmon Rice Bowls combine tender, flavorful salmon with fluffy rice, fresh vegetables, creamy avocado, and a delicious spicy mayo sauce. This easy salmon rice bowl recipe is perfect for a quick weeknight dinner, meal prep, or anyone looking for flavorful salmon bowls healthy enough for a balanced meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Salmon
  • 1 ½ pounds salmon fillets skin removed
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • For the Bowls
  • 4 cups cooked white or brown rice
  • 1 cucumber sliced
  • 1 large carrot shredded or julienned
  • 1 avocado sliced
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • ½ cup edamame optional
  • Fresh cilantro optional
  • For the Sauce
  • ½ cup mayonnaise
  • 1 –2 tablespoons sriracha
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1 teaspoon soy sauce

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the salmon fillets on the prepared baking sheet.
  3. In a small bowl, combine soy sauce, honey, garlic, ginger, sesame oil, black pepper, and paprika.
  4. Brush the mixture generously over the salmon.
  5. Bake for 12–16 minutes, depending on thickness, until the salmon flakes easily and reaches 145°F internally.
  6. While the salmon cooks, prepare the rice and slice the cucumber, carrot, avocado, and green onions.
  7. Whisk mayonnaise, sriracha, lime juice, honey, and soy sauce together to make the spicy mayo sauce.
  8. Let the salmon rest for a few minutes, then gently break it into large flakes.
  9. Divide the warm rice between four serving bowls.
  10. Add the salmon, cucumber, carrot, avocado, edamame, and green onions.
  11. Drizzle the spicy mayo sauce over each bowl.
  12. Sprinkle with sesame seeds and fresh cilantro if desired. Serve immediately.

Notes

 
Salmon: Fresh or thawed frozen salmon works well. Avoid overcooking to keep the salmon moist and tender.
Rice: Jasmine, basmati, sushi rice, brown rice, or leftover cooked rice can be used.
Vegetables: Customize the bowls with broccoli, cabbage, bell peppers, spinach, or other favorite vegetables.
Spice: Adjust the sriracha according to your preferred heat level.
Air fryer: Salmon can be cooked in an air fryer at 400°F for approximately 7–10 minutes, depending on thickness.
Meal prep: Store salmon, rice, vegetables, and sauce separately in airtight containers for up to 3–4 days.
Toppings: Add kimchi, nori, pickled ginger, crispy onions, chili crisp, or extra sesame seeds.
Serving: A squeeze of fresh lime juice just before serving adds brightness and balances the rich salmon and creamy sauce.