Description
A delicious and healthy Salmon Rice Bowl recipe featuring marinated salmon, fresh vegetables, and a creamy spicy sesame mayo sauce.
Ingredients
Scale
- For the Salmon
- 2 salmon fillets (about 6 oz each), cut into cubes
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon oil for cooking
- For the Bowl
- 2 cups cooked rice (sushi rice, jasmine, or preferred)
- 1 cup diced cucumber
- 1 avocado, diced
- ½ cup shredded carrots
- ½ cup steamed edamame
- 1 green onion, sliced
- 1 tablespoon sesame seeds
- Optional: chili crisp, seaweed snacks, or furikake for topping
- For the Creamy Spicy Sesame Mayo Sauce
- ⅓ cup mayonnaise
- 1–2 tablespoons sriracha (adjust to heat preference)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, grated (or ¼ tsp garlic powder)
- Juice of ½ lime
Instructions
- Make the Spicy Sesame Mayo Sauce: In a bowl, combine mayonnaise, sriracha, soy sauce, sesame oil, honey, garlic, and lime juice. Whisk until smooth and creamy. Taste and adjust heat, sweetness, or acidity as desired. Set aside while you prepare the rest.
- Cook the Salmon: Pat salmon cubes dry with a paper towel. Season with soy sauce, sesame oil, garlic powder, salt, and pepper. Heat oil in a skillet over medium-high heat. Add salmon and cook 2–3 minutes per side until lightly crisp at the edges and cooked through. (Optional) Drizzle a bit of the spicy sauce over the warm salmon and toss to coat.
- Prepare Rice & Veggies: Warm cooked rice if not already warm. Dice cucumber, cube avocado, shred carrots, and steam edamame if needed.
- Assemble the Bowls: Divide 1 cup of cooked rice into each bowl. Layer on cucumber, avocado, carrots, edamame, and green onion. Add the salmon on top of the vegetables. Generously drizzle the spicy sesame mayo sauce over each bowl. Sprinkle with sesame seeds and finish with chili crisp or furikake if desired.
- Serve: Serve immediately while warm with extra sauce on the side and lime wedges if you like.
Notes
- Use sushi-grade salmon raw and serve as a poke bowl variation.
- Swap rice for cauliflower rice or quinoa for a low-carb version.
- Add crunchy toppings like toasted nori, furikake, or chili crisp for more texture.
- For extra protein, include soft-boiled eggs or more edamame.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Salmon Rice Bowl, Salmon, Rice Bowl, Healthy Recipe