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 hot sauce 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 hot sauce and sesame oil.
Some of this sauce will be brushed over the salmon fillets before cooking, then reduced (to thicken) and spread over the salmon fillets after cooking.
Place the salmon fillets on a parchment paper-lined sheet pan. Remove a little bit of the soy sauce mixture (enough to cover the salmon) from the bowl and brush over the fillets. Tuck the narrow (thin) end of each salmon fillet underneath so that the fillets cook evenly.
Then transfer the remaining soy sauce mixture to a small saucepan and set over low heat to reduce/thicken.
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!
Now, divide some cooked rice between two bowls, place your salmon fillets on there, then top with kimchi, carrot and cucumber.
Remember that soy sauce mixture that you reduced? Now is the time to brush over those salmon fillets. Yum!
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
- Bell pepper
- 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 hot sauce
Glaze/Sauce for Salmon
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha hot sauce
- 1 teaspoon sesame oil
Other Salmon Rice Bowl Components
- 2 to 3 cups cooked rice, depending on how much rice you want
- 2 (5 ounce) salmon fillets (skin on or off)
- 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 hot sauce in a small bowl and whisk until combined.
Glaze/Sauce for Salmon
- Combine all ingredients in a small bowl and whisk together.
Salmon and Rice Bowl Assembly
- Preheat oven to 400 degrees Fahrenheit.
- Line a sheet pan with parchment paper and place salmon fillets on there.
- Remove about ½ tablespoon or so of the glaze/sauce from the bowl and brush over the salmon fillets (you basically just need enough to brush over them). Place the remaining glaze/sauce in a mini saucepan and heat over low, stirring occasionally, to reduce while the salmon is cooking. Once reduced, you should have about 2 tablespoons of sauce. It should only take minutes for the sauce to reduce.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.
- 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 salmon is cooked through, is 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).Note: If desired (and if the fillets had the skin still intact), gently remove the skin from the salmon fillets before placing over the salmon over the rice.
- Divide the cooked rice between two bowls. Top each with a salmon fillet, kimchi, carrot, cucumber, chili pepper, green onion and sesame seeds. Brush the salmon fillets with the reduced glaze/sauce. Drizzle over the spicy mayo. Serve and enjoy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
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!