Salmon Rice Bowl Flavors

Featured in Satisfying Main Courses.

Savor the perfect balance of tender salmon cubes marinated with soy and honey, nestled over steamed jasmine rice. Each bowl features crisp cucumbers, creamy avocado, and vibrant edamame, brought together with a drizzle of spicy mayo. From quick weeknight dinners to filling lunches, this dish adapts easily: swap rice varieties, add favorite vegetables, or adjust the spice to taste. Sesame seeds and nori sheets add the final touch, offering layers of flavor and texture in every forkful while keeping preparation simple and fast enough for busy days.

Barbara Chef
Updated on Wed, 28 May 2025 11:52:28 GMT
A bowl of food with rice, cucumbers, and avocado. Pin it
A bowl of food with rice, cucumbers, and avocado. | gracefulflavors.com

This go to salmon rice bowl comes together fast with bright fresh flavors and just the right amount of heat. Creamy spicy mayo brings rich balance to every bite while crisp vegetables and warm rice keep things satisfying. There are endless ways to customize these bowls and I find myself craving them all year round for lunch or dinner.

The first time I made these bowls we had leftover salmon and threw everything together at the end of a long day. Now everyone requests this for busy weeknights and I am always happy to oblige.

Ingredients

  • Salmon: choose a center cut filet for even cooking and cut into cubes for more flavor in each piece
  • Soy sauce: gives deep umami and you can use tamari for gluten free bowls
  • Honey: adds that irresistible sweet note to balance the savory marinade
  • Sriracha or chili garlic paste: brings a punch of heat use your favorite spicy condiment
  • Garlic: fresh grated for kick and depth always use firm plump cloves
  • Ginger: grated for brightness opt for a heavy piece with smooth skin
  • Jasmine rice: fluffy and slightly sticky for the perfect bowl base but any rice you love will work
  • Persian cucumbers: stay crunchy and refreshing try to pick small ones for best texture
  • Avocado: brings creamy richness just go for slightly soft but not mushy fruit
  • Edamame: adds color protein and crunch buy shelled for easiest prep
  • Kewpie mayonnaise: for spicy mayo use regular mayo in a pinch
  • Sesame oil: toasted for depth in the sauce a small bottle lasts ages
  • Sesame seeds: as garnish for nutty flavor and a little crunch
  • Nori sheets: classic seaweed rounds out the Japanese style bowl

Chef’s Note

Always try to select the freshest salmon you can find for intense flavor and texture

Step-by-Step Instructions

Marinate the Salmon:
Whisk together soy sauce honey sriracha grated garlic and grated ginger in a large bowl until smooth. Pat your salmon filet dry with a paper towel. Cut it into one and a half inch cubes to help the marinade get in all sides. Place salmon cubes in the bowl toss to coat well then cover and refrigerate for at least twenty minutes or up to eight hours to allow all the flavors to penetrate.
Prepare the Spicy Mayo:
Combine kewpie mayonnaise sriracha grated ginger toasted sesame oil and soy sauce in a small bowl. Mix thoroughly until silky and smooth. Store covered in the fridge to let the flavors meld while you prep.
Cook the Salmon:
Preheat your oven to four hundred degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup. Lay out the marinated salmon cubes evenly so each piece has a little space. Roast in the oven for eight to ten minutes then turn on the broiler for one to two minutes more until you see a little charring on the edges.
Assemble the Bowls:
Scoop about one cup steamed jasmine rice into each bowl so it stays fluffy and warm. Arrange the baked salmon cubes on top then add sliced cucumbers creamy avocado slices and a generous sprinkle of shelled edamame. Drizzle with your spicy mayo and sprinkle with sesame seeds. Finish with nori sheets tucked in on the side for extra crunch and flavor.
A bowl of food with rice, cucumbers, and fish. Pin it
A bowl of food with rice, cucumbers, and fish. | gracefulflavors.com

My personal favorite touch is loading up on extra avocado for that creamy bite in every spoonful. Once my kids found out nori sheets could be used to scoop their food these bowls became an instant family tradition—now there is always seaweed stocked in my kitchen.

Storage Tips

Store leftover components in separate containers for up to two days in the fridge. Keep the spicy mayo in a small jar and cover the rice with a slightly damp paper towel to help it reheat gently in the microwave. Salmon bites are delicious at room temp too if you want to pack a lunch box.

Ingredient Substitutions

No fresh salmon on hand try cooked shrimp or firm tofu. For a vegan version swap in maple syrup for the honey and use a vegan mayo in the sauce. Brown rice or quinoa are great hearty options if you want a whole grain bowl.

Serving Suggestions

I love to serve this with extra lemon wedges for squeezing over the fish. Quick pickled onions add bright tang and make the bowls pop. For a fun family dinner set out all the toppings and let everyone build their own for a hands on meal.

A bowl of sushi with rice, cucumbers, and avocado. Pin it
A bowl of sushi with rice, cucumbers, and avocado. | gracefulflavors.com

Cultural Context

Inspired by Japanese donburi bowls but adapted for the way I cook at home this recipe fits squarely into the healthy global comfort food tradition. Bowls like this blend fresh textures and homemade sauces reminiscent of sushi flavors but easy enough for a busy weekday.

Frequently Asked Questions

→ Can I substitute another grain for jasmine rice?

Yes, you can use brown rice, quinoa, or cauliflower rice for a different base, according to your preferences.

→ How long should the salmon marinate for best flavor?

Marinate the salmon for at least 20-30 minutes, but up to 8 hours will give the best flavor infusion.

→ Is there a way to make this bowl spicier?

Increase the amount of sriracha or chili paste in both the marinade and spicy mayo to add extra heat.

→ Are there vegetarian alternatives for salmon?

Try marinated tofu or tempeh as a plant-based alternative to salmon while keeping the other ingredients the same.

→ Can the vegetables be changed for this bowl?

Absolutely! Add carrots, radishes, bell peppers, or any crisp vegetables to personalize each serving.

Salmon Rice Bowl Flavors

Salmon, rice, fresh veggies, and spicy mayo combine for a delicious, balanced, adaptable bowl.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Asian-inspired

Yield: 4 Servings (4 large bowls)

Dietary: Dairy-Free

Ingredients

→ Salmon and Marinade

01 680 g center-cut salmon fillet, skin removed
02 60 ml soy sauce or tamari
03 30 ml honey
04 15 ml sriracha or chili garlic paste
05 2 garlic cloves, grated
06 10 ml grated fresh ginger

→ Spicy Mayo

07 80 ml Kewpie mayonnaise or regular mayonnaise
08 15 ml sriracha
09 5 ml grated fresh ginger
10 5 ml toasted sesame oil
11 15 ml soy sauce

→ Bowl Assembly

12 640 g steamed jasmine rice
13 2 Persian cucumbers, sliced into half moons
14 1 avocado, sliced
15 160 g steamed edamame
16 Sesame seeds, for garnish
17 Nori sheets, for serving

Instructions

Step 01

Whisk together soy sauce, honey, sriracha, grated garlic, and ginger in a bowl. Pat the salmon dry, cut into 4 cm cubes, and coat with the marinade. Marinate for 20-30 minutes or up to 8 hours in the refrigerator.

Step 02

Combine mayonnaise, sriracha, grated ginger, toasted sesame oil, and soy sauce in a small bowl. Mix until smooth, then chill until ready to use.

Step 03

Preheat oven to 200°C. Line a baking sheet with parchment paper. Arrange marinated salmon cubes on the sheet and bake for 8-10 minutes. Broil for an additional 1-2 minutes until lightly charred at the edges.

Step 04

Divide steamed jasmine rice between four serving bowls. Arrange cooked salmon, sliced cucumbers, avocado, and steamed edamame on top. Garnish with sesame seeds, drizzle with spicy mayo, and serve with nori sheets.

Notes

  1. For optimal flavor and tenderness, marinate salmon for at least 20 minutes. Adjust vegetable selection according to seasonality and preference.

Tools You'll Need

  • Oven
  • Baking sheet
  • Mixing bowls
  • Knife
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish, soy, eggs, and sesame.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 24 g
  • Total Carbohydrate: 61 g
  • Protein: 32 g