Salmon Bowl Recipe

Salmon Rice Bowls – A layered bowl made up of tender jasmine rice, glazed teriyaki style salmon bites, asian cabbage slaw, fresh creamy avocado and crisp cucumber. Then for a final finishing touch everything is drizzled with a spicy sriracha mayo. It’s a flavor explosion all in one bowl!

These salmon rice bowls are loaded with the works! It’s an abundance of fresh ingredients all piled together in one bowl for maximum flavor.

You get a harmonious blend of various textures, an exciting combination of flavors that all highlight each other perfectly, and there’s a visually pleasing variety of vibrant color.

It’s made up of nutritious ingredients and it’s such a filling dish. I’m a white rice fan lately but you can easily swap white jasmine rice for brown rice (regular, short grain, or jasmine brown rice) or quinoa.

I’ve also listed other various substitutes to use in this dish based on what you have on hand (see ideas below).

Salmon Rice Bowl

Perfect air fryer salmon nestled in a bowl of Asian-inspired ingredients. The fluffy rice topped with fresh vegetables and a sriracha mayonnaise creates this delicious salmon rice bowl that will become your new favorite!

Prep: 10min

Total: 20min

Serving Size: 1 bowl

Nutrition Facts: servingSize 1 bowl, calories 797 kcal, Carbohydrate 63 g, Protein 36 g, Fat 46 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 74 mg, Sodium 2641 mg, Fiber 11 g, Sugar 4 g, unSaturated Fat 36 g

Ingredients:

• 4 oz Salmon Filet, (cut into 1-inch cubes)
• 1/2 tsp Kosher Salt
• 1/4 tsp Pepper
• 1/4 tsp Onion Powder
• 1 cup Cooked Rice, (any kind works)
• 1/2 Avocado (diced or sliced)
• 1/4 cup Carrots, (shredded)
• 1/4 cup Mini Cucumbers
• 1/4 cup Edamame (cooked)
• 1 tbsp Soy Sauce, (or Tamari or Coconut Aminos)
• 2 tbsp Mayonnaise
• 2 tsp Sriracha
• Sesame Seeds, (optional for garnish)

Instruction:

1. Place the salmon in the air fryer basket in a single layer and cook for 6-8 minutes, or until the internal temperature has reached 125° F. Feel free to pan fry over medium-high heat in a skillet for the same amount of time if you prefer.
2. Stir together the mayonnaise and sriracha sauce until combined. Drizzle on the soy sauce and garnish with sesame seeds.

Spicy Salmon Bowl

This Spicy Salmon Bowl from Delish.com is the most stunning and nutritious lunch (or dinner) you could imagine.

Prep: 20min

Total: 1h

Yield: 4 serving(s)

Nutrition Facts: calories 817 Calories, Fat 68 g, Saturated Fat 11 g, Trans Fat 0 g, Cholesterol 74 mg, Sodium 1205 mg, Carbohydrate 22 g, Fiber 5 g, Sugar 15 g, Protein 28 g

Ingredients:

• 1/3 c. low-sodium soy sauce
• 1/3 c. extra-virgin olive oil
• 1/4 c. chili garlic sauce
• Juice of 1 lime
• 2 tbsp. honey
• 4 cloves garlic, minced
• 4 (4-oz.) salmon fillets
• 1/2 c. rice vinegar or rice wine vinegar
• 1 tbsp. granulated sugar
• 1 tsp. kosher salt
• 2 tsp. toasted sesame oil
• 3 Persian cucumbers, thinly sliced
• 1/2 c. mayonnaise
• 2 tbsp. Sriracha
• 2 tsp. toasted sesame oil
• Cooked brown rice
• 1 avocado, sliced
• 1 medium carrot, grated
• 1/2 red onion, thinly sliced Cilantro leaves, torn Sesame seeds
• Cilantro leaves, torn
• Sesame seeds

Instruction:

1. Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
2. Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.
3. Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
4. Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.

Salmon Rice Bowl

A layered bowl made up of tender jasmine rice, glazed teriyaki style salmon bites, asian cabbage slaw, fresh creamy avocado and crisp cucumber. Then for a final finishing touch everything is drizzled with a spicy sriracha mayo. It’s a flavor explosion all in one bowl!

Serving Size: 1 serving

Nutrition Facts: calories 652 kcal, Carbohydrate 63 g, Protein 34 g, Fat 27 g, Saturated Fat 4 g, Trans Fat 0.02 g, Cholesterol 80 mg, Sodium 905 mg, Fiber 5 g, Sugar 11 g, unSaturated Fat 21 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups dry jasmine rice
• 1/4 cup mayonnaise ((can use regular or light))
• 1 1/2 Tbsp sriracha
• 4 cups (8 oz) coleslaw*
• 2 green onions, (sliced)
• 1 1/2 Tbsp rice vinegar
• 2 Tbsp honey, (divided)
• 3 Tbsp + 1 tsp soy sauce, (divided)
• 1 1/2 tsp sesame oil, (divided)
• Salt (and black pepper)
• 2 Tbsp mirin
• 1 Tbsp fresh ginger, (minced)
• 1 tsp minced fresh garlic
• 3/4 tsp cornstarch
• 2 tsp olive oil (or vegetable oil)
• 1 1/2 lbs. skinless salmon fillet, (chopped into 1-inch cubes)
• 1/2 English cucumber, (thinly sliced)
• 1 avocado, (diced)
• 1 1/2 tsp toasted sesame seeds

Instruction:

1. Cook rice according to directions on package.
2. Mix sriracha mayo: Mix together mayonnaise and sriracha in a small bowl. Transfer to a small bag. Set aside.
3. Make the slaw: In a large mixing bowl toss together coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce and 1/2 tsp sesame oil. Season lightly with salt to taste. Set mixture aside.
4. Make the salmon sauce: In a small mixing bowl whisk together remaining 3 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp honey, 1/2 tsp sesame oil, the ginger, garlic and cornstarch until mixture is well blended (cornstarch should be dissolved). Set aside.
5. Cook salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat. Add olive oil.
6. Quickly spread salmon pieces out evenly in skillet. Let sear on one side only until salmon is nearly cooked, about 2 to 3 minutes.
7. Cook sauce: Whisk cornstarch mixture once more then pour over salmon. Cook, gently tossing for about 20 to 30 seconds until the mixture is thickened.
8. Assemble bowls: Layer cooked rice into serving bowls. In sections top with salmon, the cabbage slaw, avocado, and cucumber. Sprinkle over sesame seeds and cut corner from bag with sriracha mayo and drizzle over bowls.

Hot Honey Crispy Salmon Bowls

A delicious weeknight dinner that comes together quickly…perfect for serving up to friends and family!

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 635 kcal, servingSize 1 serving

Ingredients:

• 4 (4-6 ounce) salmon filets, cut into bite-size chunks
• 6 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• kosher salt and black pepper
• 1 bunch asparagus, ends trimmed
• 1/2 cup honey
• 2-3 tablespoons hot sauce
• 1-3 teaspoons cayenne pepper
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3-4 cups cooked rice
• creamy ranch, for serving
• 2 avocados, diced
• 1 serrano or jalapeño, sliced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons chopped fresh dill
• 1/2 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/3 cup toasted seeds, pumpkin, sesame, sunflower, etc.

Instruction:

1. 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. On the other side of the pan, add the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Roast 10-15 minutes or until the salmon is just undercooked to your liking. 3. Meanwhile, make the hot honey. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.4. Spoon some of the hot honey over the salmon. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste.5. To make the salsa. Combine all ingredients in a bowl and season with salt, gently tossing. 6. Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side or drizzle over each bowl. Enjoy!

Super Easy Salmon Rice Bowl Recipe! Healthy Dinner Idea

FAQ

What is the ice cube for in salmon bowl?

What to season salmon with?

1. Paprika.
2. Chile/Chili powder.
3. Garlic powder/salt.
4. Ground cumin.
5. Onion powder.
6. Ground ginger.

What are the benefits of salmon bowl?

How long to cook salmon in the oven at 400?