Fluffy rice, perfectly cooked spicy salmon, fresh veggies and a spicy mayo come together to make this salmon rice bowl recipe such a delicious weekday dinner, that’s sure to be a favourite!
This salmon rice bowl recipe combines some of my very favourite things: carbs, veggies, salmon and a hit of spice (not to mention flavour and tons of texture)!
We go out every so often to those healthy fast food restaurants and grab a meal (you know those “bowl” meals where there’s some sort of carb, veggies, sauce and protein), but there’s nothing quite like making a meal yourself.
I go through phases where I’m really into things for a while. These days? Salmon. I mean, I really enjoy salmon anyway, but a little extra these days. And I love how I can take a simple fillet of salmon and turn it into something extra tasty (with little fuss).
How To Make a Spicy Salmon Rice Bowl
Full details are in the recipe card below, but here are the basics:
Start by making the spicy mayo sauce by whisking together some sriracha and mayonnaise. You can set that aside while you get everything else ready.
Now, whisk together the soy sauce mixture. There’s delicious ingredients here, like soy sauce (of course), honey, sriracha and sesame oil.
Reserve some of the sauce (for the salmon before cooking). Then place the remaining in a mini saucepan and heat through to reduce/thicken (and brush over the salmon after it’s cooked). There is so much flavour here!
Place the salmon fillets on a parchment paper-lined sheet pan and brush with some of the reserved soy sauce mixture. Tuck the narrow (thin) end of each salmon fillet underneath so that the fillets cook evenly.
Bake the salmon fillets until cooked through. You’ll be thankful you lined the sheet pan with parchment paper. It makes cleanup so much easier!
Brush the reduced soy sauce mixture over the salmon fillets. Yum!
Now, divide some cooked rice between two bowls, place your salmon fillets on there, then top with kimchi, carrot and cucumber.
Then garnish with lots of green onion and sesame seeds, and drizzle over the spicy mayo sauce. Devour.
Do I Have To Use Rice?
Not at all!
Though this is a rice bowl recipe, feel free to substitute something else instead of the rice.
Quinoa, farro or cauliflower rice are other great options.
Customize the Bowls
You can totally customize this salmon rice bowl with toppings. Besides what’s on the bowl already, some other delicious options are:
- Nori or dried seaweed
- Roasted cashews or peanuts
- Chili oil
- Diced or sliced bell pepper
- Shredded cabbage
- Sesame seeds
- Hot sauce
- Jammy soft-boiled egg
More Easy Rice Bowl Recipes
If you make this salmon rice bowl recipe, be sure to leave a comment below!
Spicy Salmon Rice Bowl Recipe
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
Glaze/Sauce for Salmon
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
Other Salmon Rice Bowl Components
- 2 to 3 cups cooked rice, depending on how much rice you want (to yield this amount, you'll need approximately ⅔ cup to 1 cup of uncooked rice depending on the variety)
- 2 (5-ounce) salmon fillets (boneless)
- ½ cup kimchi
- 1 carrot, peeled and thinly sliced or shredded
- ⅓ cup thinly sliced English cucumber
- 1 chili pepper (whatever variety you like), thinly sliced
- 2 stalks green onion, thinly sliced
- 1 teaspoon sesame seeds
- Combine mayonnaise and sriracha in a small bowl and whisk until combined. Set aside.
- Combine the soy sauce, honey, sriracha and sesame oil in another small bowl and whisk together. Leave ½ tablespoon of the glaze/sauce in the bowl (this is to be brushed on the salmon before baking) and place the remaining in a mini saucepan (this will be reduced for brushing over the cooked salmon).
- Place the mini saucepan of glaze/sauce over low heat, stirring occasionally, to reduce. Once reduced, you should have about 2 tablespoons of sauce. It should only take minutes for the sauce to reduce. Set aside.Note: I used quite a small saucepan (a mini saucepan, about 12 ounces or 1.25 cup capacity) to reduce the sauce. There is not a lot of sauce, so you don't need anything large. If you don't have a mini saucepan, you could place the sauce in a small frying pan to reduce. If the pan has a lot of surface area, it will reduce rather quickly.
- Cook rice according to package instructions. While the rice is cooking, prepare/bake the salmon.Note: I love lots of rice in the base of my rice bowl, but you could make less if you prefer.
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and place salmon fillets on there, skin side down (if the skin is still intact). Brush the reserved (not reduced) ½ tablespoon of the glaze/sauce over the salmon fillets (you basically just need enough to brush over them).
- To cook the salmon, fold the narrow (thin) end of each fillet underneath so the salmon cooks evenly. Bake for 12 to 15 minutes or until the salmon is cooked through, opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Brush the cooked salmon fillets with the reduced glaze/sauce.
Salmon Rice Bowl Assembly
- To assemble the salmon rice bowls, divide the cooked rice between two bowls. Top each with a salmon fillet, kimchi, carrot, cucumber, chili pepper, green onion and sesame seeds. Drizzle over the spicy mayo. Serve and enjoy!Note: If desired (and if the fillets had the skin still intact), gently remove the skin from the salmon fillets before placing the salmon over the rice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!