Easy Salmon Rice Bowl Recipe
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!
Servings: 4 bowls
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.
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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
Calories: 642kcal | Carbohydrates: 41g | Protein: 42g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 625mg | Potassium: 1468mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2988IU | Vitamin C: 23mg | Calcium: 100mg | Iron: 3mg