Name: Spicy Salmon Rice Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 salmon fillets (about 6 oz each); 2 tablespoons soy sauce; 1 tablespoon sriracha; 1 tablespoon honey; 1 tablespoon sesame oil; 2 cups cooked jasmine or sushi rice; 1 avocado (sliced); 1 small cucumber (thinly sliced); 1 carrot (shredded); 2 tablespoons mayonnaise; 1–2 teaspoons sriracha (for spicy mayo); 1 teaspoon rice vinegar; 1 tablespoon sesame seeds; green onions (sliced, for garnish)

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If you love bold flavors and nourishing meals that come together effortlessly, you’re about to fall for the Spicy Salmon Rice Bowl. This dish brings together the richness of perfectly baked salmon glazed in a sweet and spicy sauce, the creaminess of avocado, the crisp crunch of cucumber and carrot, and the satisfying comfort of fluffy rice, all finished with a touch of spicy mayo and sesame seeds. It’s like your favorite sushi roll, turned into a hearty and colorful bowl you can make any night of the week.

Spicy Salmon Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for your Spicy Salmon Rice Bowl is a breeze; each element adds a unique texture, color, or flavor that transforms simple ingredients into something crave-worthy. Pay attention to the little touches—each makes a difference!

Salmon fillets (2, about 6 oz each): The star of the bowl, tender salmon soaks up all the flavors and delivers healthy fats and protein.
Soy sauce (2 tablespoons): Brings an umami richness and savory depth to the marinade.
Sriracha (1 tablespoon for marinade, 1–2 teaspoons for spicy mayo): Turns up the heat and gives that signature spicy kick to both the salmon and the drizzle on top.
Honey (1 tablespoon): Adds a gentle sweetness that balances the heat and brings out the glaze in the salmon.
Sesame oil (1 tablespoon): Offers a nutty aroma and silkiness that seeps into every bite.
Jasmine or sushi rice (2 cups, cooked): A soft, fragrant base that absorbs every flavor, making each mouthful deeply satisfying.
Avocado (1, sliced): Provides creamy freshness, while its subtle flavor cools the spice.
Cucumber (1 small, thinly sliced): Brings a crisp texture and refreshing edge against the warm components.
Carrot (1, shredded): A vibrant crunch and a natural hint of sweetness that brightens the bowl.
Mayonnaise (2 tablespoons): Creates the luxuriously smooth base for your spicy mayo drizzle.
Rice vinegar (1 teaspoon): A splash adds just the right amount of tang to the veggies or rice.
Sesame seeds (1 tablespoon): Sprinkle for a toasty nuttiness and pretty presentation.
Green onions (sliced, for garnish): Lively color on top and a mild oniony bite that ties everything together.

How to Make Spicy Salmon Rice Bowl

Step 1: Mix the Marinade

Start by whisking together the soy sauce, sriracha, honey, and sesame oil in a small bowl until the mixture is silky and well blended. This quick marinade is a flavor powerhouse—sweet, salty, spicy, and aromatic—which will seep into the salmon as it bakes, making every bite irresistibly tasty.

Step 2: Glaze and Bake the Salmon

Set your oven to 400°F (200°C) and line a baking sheet for easy cleanup. Arrange the salmon fillets skin side down, then generously brush them with your spicy marinade. Let them roast for 12 to 15 minutes until the salmon easily flakes with a fork—don’t overbake. The heat helps the glaze caramelize just slightly, developing a glistening coat on the fish.

Step 3: Prepare the Spicy Mayo

While the salmon cooks, stir together the mayonnaise and 1–2 teaspoons sriracha in a separate small bowl. Adjust the sriracha to your own heat level. This creamy, fiery sauce is essential for drizzling, adding another layer of flavor that makes your Spicy Salmon Rice Bowl impossible to resist.

Step 4: Prep the Bowl Toppings

Slice the avocado, thinly slice your cucumber, and shred the carrot. These don’t just add texture and color—they refresh and balance the warmth of the salmon and rice. Arrange them neatly for a vibrant, appetizing look.

Step 5: Assemble and Finish

Divide the warm jasmine or sushi rice between two bowls. Top each with chunks or flakes of baked salmon, then artfully arrange the avocado, cucumber, and shredded carrot. Drizzle with the spicy mayo, sprinkle on sesame seeds and green onions, and finish with a splash of rice vinegar for extra zing. Every component comes together in a glorious bite, making this Spicy Salmon Rice Bowl truly memorable.

How to Serve Spicy Salmon Rice Bowl

Garnishes

Garnishing takes your Spicy Salmon Rice Bowl to restaurant status! Sesame seeds add a gentle pop and nuttiness, while sliced green onions bring a fresh color and crunch. A few sprigs of cilantro, pickled ginger, or even nori strips are wonderful upgrades for special occasions.

Side Dishes

While this bowl is a complete meal on its own, you can round it out with a side of edamame, a crisp Asian slaw, or simple miso soup. If you’re feeding a crowd, place out small bowls of pickled veggies or seaweed salad to let everyone customize their meal.

Creative Ways to Present

For a fun twist, try serving the Spicy Salmon Rice Bowl “deconstructed” on a platter, so everyone can build their own. Mini bowls work beautifully for gatherings, or pack everything in a bento box for a quick, eye-catching lunch. Want an even more casual vibe? Simply wrap up the ingredients in nori sheets for DIY sushi hand rolls.

Make Ahead and Storage

Storing Leftovers

If you have extras, store each component separately in airtight containers in the refrigerator. The salmon will stay fresh for up to 2 days, and prepped veggies keep their crunch when sealed tight. Reassemble bowls fresh when you’re ready to enjoy again.

Freezing

You can freeze the cooked salmon for up to a month, though it’s best to freeze it plain, without sauce or garnishes. Let it cool completely before wrapping well and storing. Thaw overnight in the refrigerator for the best texture.

Reheating

Gently reheat leftover salmon in the microwave or a low oven, covered, just until warmed through. The rice can be microwaved with a splash of water to help fluff it back up, but always add fresh toppings after reheating for the brightest flavors.

FAQs

Can I use a different type Main Course

Absolutely! This bowl works beautifully with cooked tuna, trout, or even shrimp if that’s more your style. You can also use roasted tofu or tempeh for a vegetarian version with the same crave-worthy marinade and toppings.

What rice is best for a Spicy Salmon Rice Bowl?

Jasmine or sushi rice are the top picks for this recipe thanks to their tender, slightly sticky texture. You can swap in brown rice or cauliflower rice for a fiber or low-carb option, but the key is using rice that holds up well to the sauce and toppings.

How spicy is the bowl, and can I adjust it?

The heat level is totally customizable! Add more or less sriracha in both the salmon glaze and the mayo to make it as fiery (or mild) as you like. Even a mild bowl still delivers layers of flavor, so don’t be shy to make it your own.

Can I make Spicy Salmon Rice Bowl ahead of time for meal prep?

Definitely. Bake the salmon, prep the rice, and chop the veggies in advance, then store each part separately. When hunger strikes, simply reheat what you need, assemble the bowl, and enjoy—fresh and tasty every single time.

What extra toppings can I add?

The options are endless! Edamame, sliced radish, pickled ginger, crispy onions, or nori strips all add texture and flavor. Toss on a handful of microgreens or a little extra sesame oil for gourmet flair with zero effort.

Final Thoughts

There’s something truly special about digging into a Spicy Salmon Rice Bowl—the colors, the flavors, the way every bite feels just a little bit different. If you’ve been searching for a meal that’s easy, nourishing, and bold enough to break dinner ruts, this is it. Give it a try, have fun with your toppings, and make it your new dinnertime staple!

Spicy Salmon Rice Bowl Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Salmon Rice Bowl is a vibrant and flavorful dish that combines tender baked salmon with a medley of fresh vegetables, creamy avocado, and a kick of spicy mayo over a bed of jasmine or sushi rice. Perfect for a quick and satisfying meal.

Ingredients

Scale

For the salmon:

2 salmon fillets (about 6 oz each)
2 tablespoons soy sauce
1 tablespoon sriracha
1 tablespoon honey
1 tablespoon sesame oil

For the bowl:

2 cups cooked jasmine or sushi rice
1 avocado (sliced)
1 small cucumber (thinly sliced)
1 carrot (shredded)
2 tablespoons mayonnaise
1–2 teaspoons sriracha (for spicy mayo)
1 teaspoon rice vinegar
1 tablespoon sesame seeds
green onions (sliced, for garnish)

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Instructions

Preheat oven: Preheat oven to 400°F (200°C).
Prepare salmon: Whisk together soy sauce, sriracha, honey, and sesame oil. Brush over salmon fillets on a lined baking sheet, bake for 12–15 minutes until cooked.
Make spicy mayo: Mix mayonnaise with sriracha to make a spicy mayo.
Assemble bowls: Divide rice between two bowls, top with salmon, avocado, cucumber, carrot, and a drizzle of spicy mayo. Finish with sesame seeds, green onions, and rice vinegar.
Serve: Enjoy immediately!