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This easy Salmon Rice Bowl recipe has brown sugar and soy sauce glazed salmon served with creamy sriracha mayo, fresh red cabbage and carrots with steamed edamame, topped with black and white sesame seeds!
Absolutely delicious, satisfying, and healthy—packed with veggies, fish, and yummy sriracha mayo. My favorite Asian salmon bowl!
Why We Love This Recipe
- Healthy Meal – Packed with a rainbow of veggies, heart-healthy salmon, and whole grains, this is my go-to healthy lunch or dinner!
- Dinner for 4 or Easy Meal Prep – We’ll make enough for 4 healthy servings to eat all at once, or save for 3-4 days (just don’t slice the avocado yet).
- Delicious & Flavor-Packed – Sweet & savory glazed salmon tops a bed of plump rice with crunchy veggies and spicy, creamy sauce. Yummy like chicken Fettuccine Alfredo and coconut shrimp.
Amazing Easy Salmon Rice Bowl Recipe
Are you ready for the most delicious, healthy, and easy salmon rice bowl recipe? Every time Erik and I make these for lunch and dinner, we enjoy and moan our way through every bite. TMI, but you’ll see what I mean! Imagine tender, perfectly cooked salmon glazed in brown sugar, hoisin and soy sauce sitting atop a bed of fluffy rice, adorned with creamy avocado and edamame, crisp cabbage, cucumbers, and carrots, topped with spicy sriracha mayo and a sprinkle of beautiful black and white sesame seeds.
The textures of this salmon avocado bowl just sing: crispy, crunchy, creamy, soft, spicy, savory, and sweet—this Asian salmon bowl has got it all. You’ll be making it on repeat for lunch, dinner, friends, and family! Bonus: I’ve included some time-saving tips to make this recipe easier and quicker.
Avocado Salmon Rice Bowl Ingredients
- Salmon with soy sauce, garlic, hoisin, rice wine vinegar, brown sugar, ginger
- Sauce: mayonnaise, sriracha, and lemon
- Bowls: rice, cucumber, cabbage, carrot, edamame, avocado, black and white sesame seeds
How to Make Easy Salmon Rice Bowl
- Make the Sauce: Whisk together mayonnaise, sriracha, and lemon juice. Store in the refrigerator until we assemble the easy salmon rice bowl recipe.
- Prepare the Salmon: Lay salmon, skin-side down, in a greased baking pan. Whisk together oil, soy sauce, garlic, hoisin, rice wine vinegar, brown sugar, and ginger. Brush sauce over salmon and bake at 400°F until flaky.
- Assemble the Salmon Bowls: Evenly divide cooked rice, cucumber, cabbage, carrots, edamame, and avocado into 4 bowls. Top with salmon. Drizzle with sauce and sesame seeds.
Best Sauce for Salmon Bowls?
Since the sweet and savory salmon is light, along with crisp, fresh cabbage and cucumbers in this rice bowl with salmon, I like to use a creamy, heavier sauce for balance. Use sriracha mayo (recipe included), bang bang sauce or yum yum sauce. To skip using a creamy sauce, try my incredible eel sauce.
Variations
Since we like to eat this healthy & spicy salmon rice bowl often, Erik and I make simple swaps to keep this recipe fresh and exciting. Here are a few swaps you can make.
- Grains: instead of white rice, use brown rice, quinoa, or wild rice
- Fish: try spicy honey teriyaki salmon, salmon bites, or blackened salmon
- Shrimp: swap the salmon with bang bang shrimp or Asian garlic shrimp
- Veggies: sub all veggies with maple Brussel sprouts, steamed broccoli or blistered green beans
Time-saving Tips
Want to make this salmon rice bowl recipe faster and easier? Try these tips!
- Use pre-cooked rice: I love grabbing these from the frozen area—they’re single-serve packages of cooked rice you can toss into the microwave & cook in minutes.
- Store-bought sauces: Use store-bought sriracha mayo, bang bang sauce, yum yum sauce or eel sauce.
- Use a mandoline to slice cucumbers, cabbage and carrots faster. Be sure to use protective gloves to keep your fingers safe!
- Or, use store-bought tri-color coleslaw to skip slicing the carrots and cabbage.
For more delicious recipe ideas like salmon cucumber rice bowl, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Salmon Recipes
Easy Salmon Rice Bowl Recipe
Ingredients
Sriracha Mayo Sauce
- ¼ cup mayonnaise
- 1-3 tablespoons sriracha, use less if sensitive to heat, more for a kick (I used 2 tablespoons)
- Squeeze of lemon juice
Salmon
- 1 ½ tablespoons olive oil, or canola oil
- 2 tablespoons low sodium soy sauce
- 2 garlic cloves, minced
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, grated
- 4 skin-on salmon fillets, about 1lb
Salmon Bowls
- 2-4 cups cooked rice
- 1 large cucumber, sliced and halved
- 1 cup purple cabbage, sliced
- 1 large carrot, grated
- 1 cup edamame, cooked
- 1 medium avocado, sliced
- Black and white sesame seeds
Instructions
Make the Sauce
- Whisk together all Sriracha Mayo Sauce ingredients in a small bowl until well combined: mayonnaise, sriracha, and lemon. Cover and store in the refrigerator.
Cook the Salmon
- Preheat oven to 400°F. In a small bowl, whisk together oil, soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, and ginger. Whisk until fully combined.
- Using a silicone cooking brush, coat a 9-inch square baking dish in oil. Place salmon fillets, skin-side down onto the pan dish, leaving space in between fillets for even cooking.
- Pour the sauce evenly over the fillets. Brush to coat all sides of the salmon.
- Bake for 10-14 minutes, until flaky and the salmon can easily separate from the skin.
How to Make Salmon Bowls
- Evenly divide rice, cucumber, cabbage, carrots, edamame, avocado, and salmon into 4 bowls. Drizzle sriracha mayo over the bowl and garnish with sesame seeds.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- Storing instructions: If making ahead, don’t slice the avocado until serving (or thoroughly coat it in lemon juice). Cool salmon completely, then store in an airtight container for 3-4 days maximum.
- Salmon is based off my Asian Salmon recipe. See the post for more tips on cooking the perfect salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
