Quick & Healthy Salmon Rice Bowl Recipe

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Imagine having a bowl of vibrant, fresh ingredients that’s not only delicious but also packed with nutrients. That’s exactly what this Quick & Healthy Salmon Rice Bowl delivers. It’s the perfect balance of savory marinated salmon, fluffy jasmine rice, crisp vegetables, and a creamy, spicy mayo drizzle to tie everything together. Whether you’re looking for a quick dinner solution or a meal-prep idea to power through your week, this recipe has got you covered.

The best part? You don’t need to be a culinary expert to create this masterpiece. With simple, wholesome ingredients and a few easy steps, you can enjoy a meal that feels like it came straight from your favorite restaurant. Let’s get started!

Why You’ll Love This Salmon Rice Bowl Recipe

Quick and Easy to Make

This recipe is designed with your busy schedule in mind. From start to finish, you’ll have a complete meal ready in under 30 minutes. Whether you’re new to cooking or a seasoned pro, you’ll appreciate how simple yet satisfying this dish is.

Packed with Flavor

Every bite of this salmon rice bowl is bursting with flavor. The soy-honey marinade offers the perfect balance of salty and sweet, while the spicy mayo adds a creamy kick that elevates the entire dish.


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Nutritious and Balanced

This meal isn’t just tasty—it’s good for you, too. With protein-rich salmon, fiber-packed edamame, and heart-healthy avocado, you’ll get a nutrient-dense meal that fuels your day without weighing you down.

Ingredients for the Salmon Rice Bowl

For the Salmon

  • 1 ½ lbs center-cut salmon filet, skin removed
  • ¼ cup soy sauce (or tamari for a gluten-free option)
  • 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 your 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

Ingredients Table

IngredientQuantity
Salmon Filet1 ½ lbs
Soy Sauce (or Tamari)¼ cup
Honey2 tablespoons
Sriracha or Chili Paste1 tablespoon
Garlic (grated)2 cloves
Ginger (grated)2 teaspoons
Kewpie Mayonnaise⅓ cup
Toasted Sesame Oil1 teaspoon
Jasmine Rice (steamed)4 cups
Persian Cucumbers2, sliced
Avocado1, sliced
Steamed Edamame1 cup
Sesame SeedsFor garnish
Nori SheetsFor serving

Step-by-Step Instructions for Salmon Rice Bowl

Step 1: Marinate the Salmon

  1. Prepare the Marinade: In a bowl, whisk together soy sauce, honey, sriracha, grated garlic, and ginger. This mixture will infuse the salmon with bold, savory flavors.
  2. Cut and Coat: Pat the salmon dry and cut it into 1 ½-inch cubes. Toss the salmon cubes in the marinade until they’re fully coated.
  3. Marinate: Let the salmon rest in the marinade for at least 20-30 minutes. If you have more time, refrigerate for up to 8 hours to deepen the flavor.

Step 2: Prepare the Spicy Mayo

  1. Combine kewpie mayonnaise, sriracha, grated ginger, toasted sesame oil, and soy sauce in a small bowl.
  2. Stir until smooth and refrigerate until ready to use. This creamy, spicy mayo will add a burst of flavor to your bowls.

Step 3: Cook the Salmon

  1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Bake the Salmon: Spread the marinated salmon cubes evenly on the sheet. Bake for 8-10 minutes.
  3. Broil for a Finish: Switch to broil for an additional 1-2 minutes to achieve a light char on the salmon. This step adds a smoky depth to the flavor.

Step 4: Assemble the Bowls

  1. Base Layer: Divide the steamed jasmine rice among four bowls.
  2. Add Toppings: Arrange the cooked salmon cubes, sliced cucumbers, avocado, steamed edamame, and sesame seeds over the rice.
  3. Drizzle and Serve: Drizzle the spicy mayo generously over the bowls and serve with nori sheets for wrapping or scooping.

Pro Tips for the Perfect Salmon Rice Bowl

  • Use Fresh Ingredients: Fresh salmon, ripe avocado, and crisp cucumbers make a world of difference in flavor and texture.
  • Don’t Overcook the Salmon: Watch closely while baking to ensure the salmon stays tender and flaky.
  • Customize Your Bowl: Swap out jasmine rice for brown rice or quinoa, or add other veggies like shredded carrots or pickled radish.
  • Make It Meal Prep Friendly: Prepare the components ahead of time and store them separately for quick assembly during busy weekdays.

Frequently Asked Questions (FAQs)

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before marinating to ensure even flavor absorption.

Is there a substitute for kewpie mayonnaise?

You can use regular mayonnaise with a splash of rice vinegar and a pinch of sugar to mimic the tangy flavor of kewpie mayo.

Can I make this dish gluten-free?

Absolutely! Use tamari instead of soy sauce and double-check that all other ingredients are gluten-free.

How can I make this dish spicier?

Increase the amount of sriracha in both the marinade and the spicy mayo. You can also add a pinch of red pepper flakes.

What other toppings can I add?

Feel free to get creative with toppings like pickled ginger, shredded carrots, sliced radishes, or even a soft-boiled egg.

Conclusion

This Quick & Healthy Salmon Rice Bowl Recipe brings together bold flavors, wholesome ingredients, and simplicity to create a meal that’s as delicious as it is nutritious. Whether you’re whipping it up for a quick dinner or prepping meals for the week, this dish is sure to become a staple in your kitchen.

Now it’s time to give it a try! Gather your ingredients, follow the steps, and enjoy the satisfaction of creating a restaurant-quality meal at home. Don’t forget to share your experience in the comments below. We’d love to hear how your salmon rice bowl turned out and any personal twists you added!

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Quick & Healthy Salmon Rice Bowl Recipe


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  • Author: Melany
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

Enjoy a flavorful and nutritious meal with this Quick & Healthy Salmon Rice Bowl. Marinated salmon, fluffy jasmine rice, crisp vegetables, and a spicy mayo drizzle come together to create a dish that’s easy, delicious, and perfect for any day of the week.


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
  • 2 Persian cucumbers, sliced into half-moons
  • 1 avocado, sliced
  • 1 cup steamed edamame
  • Sesame seeds, for garnish
  • Nori sheets, for serving

Instructions

  • Marinate the Salmon:
    • Whisk together soy sauce, honey, sriracha, grated garlic, and ginger in a bowl.
    • Cut the salmon into 1 ½-inch cubes and coat them in the marinade.
    • Let marinate for 20-30 minutes or refrigerate for up to 8 hours.
  • Prepare the Spicy Mayo:
    • Mix kewpie mayonnaise, sriracha, grated ginger, toasted sesame oil, and soy sauce until smooth.
    • Refrigerate until ready to use.
  • Cook the Salmon:
    • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Spread the salmon cubes on the sheet and bake for 8-10 minutes.
    • Broil for 1-2 minutes to add a light char.
  • Assemble the Bowls:
    • Divide steamed jasmine rice among four bowls.
    • Top with salmon, cucumber slices, avocado, steamed edamame, and sesame seeds.
    • Drizzle with spicy mayo and serve with nori sheets.

Notes

  • Opt for fresh, high-quality salmon for the best flavor.
  • For meal prep, store the components separately to maintain freshness.
  • Customize the toppings with veggies like shredded carrots, radishes, or a soft-boiled egg.
  • To keep it gluten-free, use tamari in place of soy sauce.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Oven and Stovetop
  • Cuisine: Asian-Inspired

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