Name: Spicy Salmon Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 salmon fillets (about 6 oz each), skin removed; 2 tablespoons soy sauce; 1 tablespoon sriracha; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; 2 cups cooked jasmine or sushi rice; 1/2 avocado, sliced; 1/2 cup shredded carrots; 1/2 cup cucumber, thinly sliced; 2 tablespoons green onions, chopped; 1 teaspoon sesame seeds; Optional: extra sriracha or spicy mayo for drizzling

Jump to Recipe·Print Recipe

If you’re searching for a flavor-packed meal that’s as pretty as it is satisfying, look no further than the vibrant Spicy Salmon Rice Bowl. This dish brings together tender baked salmon glazed in a perfectly balanced spicy-sweet sauce, nestled atop fluffy jasmine rice and topped with fresh, colorful veggies. Whether you want something quick for a weeknight dinner or an inviting bowl to wow lunch guests, the Spicy Salmon Rice Bowl checks every box for taste, nutrition, and pure mealtime joy.

Spicy Salmon Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Spicy Salmon Rice Bowl is in its simplicity—every ingredient has a purpose, from building bold flavors to providing gorgeous color and crunch. Here’s what you’ll need to make this bowl come alive:

Salmon fillets: Choose boneless, skinless fillets for easy eating and the richest flavor.
Soy sauce: Adds deep umami and saltiness, forming the backbone of the marinade.
Sriracha: Packs the heat, giving the salmon that spicy kick.
Honey: Adds a balancing sweet note and helps the glaze caramelize beautifully.
Sesame oil: Brings a deep, toasty aroma that elevates the entire bowl.
Rice vinegar: A splash of tang keeps the sauce bright and lively.
Cooked jasmine or sushi rice: The pillowy base that soaks up all those irresistible juices.
Avocado: Creamy slices dial up luxury and balance the spice.
Shredded carrots: Add crunch and a hint of sweetness.
Cucumber: Cool, crisp, and refreshing alongside bold salmon.
Green onions: For a zesty, fresh finish.
Sesame seeds: Toasty little pops of nutty flavor.
Optional sriracha or spicy mayo: For those who love an extra drizzle of heat and creaminess on top.

How to Make Spicy Salmon Rice Bowl

Step 1: Mix the Spicy Glaze

Start by whisking together soy sauce, sriracha, honey, sesame oil, and rice vinegar in a little bowl. This mixture is the secret to the unforgettable flavor in our Spicy Salmon Rice Bowl—rich, spicy, a little sweet, and just tangy enough to leave you wanting more.

Step 2: Prep and Bake the Salmon

Lay your salmon fillets on a parchment-lined baking sheet. Brush each generously with the glaze, making sure to coat all sides. The sauce will caramelize in the oven, ensuring every bite is flavorful and moist. Bake in a preheated oven at 400°F (200°C) for 12 to 15 minutes, or until the salmon flakes easily with a fork. Let the aroma build your anticipation—it’s worth it!

Step 3: Get the Rice and Toppings Ready

As the salmon cooks, prep the rice and fresh toppings. If you haven’t already, cook the jasmine or sushi rice according to the package instructions. Slice the avocado, julienne the carrots, and thinly slice the cucumber. Chop your green onions and have your sesame seeds ready for sprinkling—this part comes together quickly and adds incredible freshness to the Spicy Salmon Rice Bowl.

Step 4: Assemble Your Masterpiece

To serve, divide the steamy rice between two bowls. Top each with the baked salmon, break it into big luscious flakes, and arrange it right in the center. Artfully scatter avocado slices, carrots, cucumber, and green onions on top. For the grand finale, drizzle extra sriracha or spicy mayo if you like it saucy, and finish with a sprinkle of sesame seeds. Every bite bursts with flavor, color, and texture!

How to Serve Spicy Salmon Rice Bowl

Garnishes

Garnishing brings your Spicy Salmon Rice Bowl to life! Try extra sesame seeds, more chopped green onions, or even a sprinkle of toasted nori (seaweed) strips. For a vivid finish, add a wedge of lime or a few sprigs of cilantro. These little touches make each bowl look restaurant-worthy and add bright pops of flavor.

Side Dishes

This bowl is satisfying on its own, but you can round it out with some quick sides. A crisp Asian-style slaw, miso soup, or a small side of edamame brings extra variety to the meal. If you’re serving a group, a plate of pickled ginger or some simple steamed broccoli balances the spicy richness of the main bowl.

Creative Ways to Present

Try arranging the toppings in neat rows or concentric circles for a striking presentation. Build a Spicy Salmon Rice Bowl bar for parties, letting everyone choose their own toppings. For meal prep, layer ingredients in glass jars for grab-and-go lunches that stay fresh and look stunning!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the rice, salmon, and toppings separately in airtight containers in the fridge. This keeps everything from getting soggy and helps retain the individual textures that make the Spicy Salmon Rice Bowl so delightful.

Freezing

The cooked salmon freezes beautifully—simply wrap it tightly and freeze for up to two months. Rice can be frozen too, just cool it completely before stowing away in freezer-safe bags. Avoid freezing avocado and fresh veggies; they’re best enjoyed fresh.

Reheating

Reheat salmon in the microwave or a low oven until warmed through, and fluff the rice with a fork after microwaving to loosen it up. For a quick lunch, reheat the rice and salmon together, then add fresh toppings and sauce just before serving for a revived Spicy Salmon Rice Bowl in minutes.

FAQs

Can I use leftover salmon instead of baking fresh?

Absolutely! Just flake leftover cooked salmon over your bowl and drizzle with the spicy glaze or a bit of sriracha. It’s a perfect shortcut for a speedy Spicy Salmon Rice Bowl.

Is it possible to make this bowl gluten-free?

Yes—simply swap out regular soy sauce for tamari or a certified gluten-free soy sauce, and double-check any additional toppings you add.

What other vegetables can I use?

The beauty of a Spicy Salmon Rice Bowl is flexibility. Try adding steamed edamame, thinly sliced radishes, or pickled ginger for even more flavor, crunch, or color.

Can I use another type Main Course

Definitely! This recipe also shines with baked or seared tuna, cod, or even shrimp. Just adjust cooking times as needed to suit your seafood of choice.

How spicy is the Spicy Salmon Rice Bowl?

This bowl is moderately spicy thanks to the sriracha in the glaze. You can always dial it up or down by adjusting the amount of sriracha or adding extra spicy mayo at the end.

Final Thoughts

If you’re craving a bowl that delivers both comfort and brightness, the Spicy Salmon Rice Bowl is about to become your new favorite. It’s fast, beautiful, and so customizable—give it a try and see how it livens up your lunch or dinner table!

Spicy Salmon Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Spicy Salmon Rice Bowl recipe is a delicious and healthy meal that is easy to prepare. Tender baked salmon glazed with a spicy-sweet sauce is served over fluffy jasmine rice with avocado, crunchy vegetables, and a sprinkle of sesame seeds.

Ingredients

Scale

For the Salmon:

2 salmon fillets (about 6 oz each), skin removed
2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon rice vinegar

For the Bowl:

2 cups cooked jasmine or sushi rice
1/2 avocado, sliced
1/2 cup shredded carrots
1/2 cup cucumber, thinly sliced
2 tablespoons green onions, chopped
1 teaspoon sesame seeds
Optional: extra sriracha or spicy mayo for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare salmon: In a small bowl, mix soy sauce, sriracha, honey, sesame oil, and rice vinegar. Brush the sauce on the salmon fillets and bake for 12–15 minutes until cooked through.
Assemble bowl: Divide rice into two bowls. Top with baked salmon, avocado, carrots, cucumber, and green onions. Drizzle with additional sriracha or mayo, sprinkle sesame seeds, and serve warm.