Name: Salmon Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons avocado oil (or olive oil); 1 teaspoon lemon juice; 1/4 teaspoon fish sauce; 1/4 teaspoon sesame oil; 1/2 tablespoon rice vinegar; 1/4 cup soy sauce (or tamari for gluten-free); 1 teaspoon Worcestershire sauce; 2 teaspoons garlic, minced; Pinch of ground black pepper; 1 teaspoon lemon zest; 1/2 teaspoon ginger, grated; 1/2 teaspoon chili garlic sauce; Pinch of kosher salt; 1/2 cup mayonnaise; 1 tablespoon sriracha (more to taste); 1 pound fresh salmon, skin off and cut into 1-inch cubes; 1 tablespoon avocado oil (for cooking); 2 cups mango, diced; 2 cups edamame, shelled; 1 cup green onions, sliced; 1/4 cup fresh cilantro, chopped; 1/2 cup carrots, julienned; 1 batch marinated cucumbers; 4 cups cooked rice (such as basmati)

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Why You’ll Love This Recipe

This dish combines bold, tangy, and spicy flavors with a hearty serving of protein and fresh veggies. The marinated salmon brings depth, while the sweet mango, crunchy carrots, and refreshing cucumbers add balance. It’s easy to customize, meal prep–friendly, and perfect for those who love healthy, well-rounded meals that don’t skimp on taste.

Salmon Rice Bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marinade/Sauce:

2 tablespoons avocado oil (or olive oil)
1 teaspoon lemon juice
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1/2 tablespoon rice vinegar
1/4 cup soy sauce (tamari for gluten-free)
1 teaspoon Worcestershire sauce
2 teaspoons garlic, minced
pinch of ground black pepper
1 teaspoon lemon zest
1/2 teaspoon ginger, grated
1/2 teaspoon chili garlic sauce
pinch of kosher salt

Sriracha Mayo:

1/2 cup mayonnaise
1 tablespoon sriracha (more to taste)

Salmon Bowl:

1 pound fresh salmon, skin off and cut into 1-inch cubes
1 tablespoon avocado oil
2 cups mango, diced
2 cups edamame, shelled
1 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1/2 cup carrots, julienned
1 batch marinated cucumbers
4 cups cooked rice of your choice (such as basmati)

Directions

Make the Sauce: Combine all marinade/sauce ingredients in a mason jar, seal tightly, and shake well to mix. Reserve about half the sauce for serving later.
Marinate the Salmon: Add the cubed salmon to a bowl or silicone bag and pour just under half of the sauce over it. Toss to coat and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Prepare the Sriracha Mayo: Mix the mayonnaise and sriracha in a small bowl. Adjust spice level to taste.
Prep the Toppings: While the salmon is marinating, prepare the vegetables, rice, and marinated cucumbers.
Cook the Salmon: Heat avocado oil in a cast iron skillet over medium-high. Cook the salmon pieces in batches for 2–3 minutes per side until fully cooked. Let rest for 5 minutes after cooking.
Assemble the Bowl: Add rice to each bowl and layer with mango, edamame, green onions, cilantro, carrots, and marinated cucumbers. Top with cooked salmon, a drizzle of sriracha mayo, and the reserved marinade. Add sesame seeds if desired.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Variations

Vegetarian Version: Swap the salmon for crispy tofu or tempeh and use the same marinade.
Low-Carb Option: Serve over cauliflower rice or shredded cabbage.
Different Proteins: Use shrimp, chicken, or seared tuna instead of salmon.
Spice Level: Adjust the amount of sriracha or chili garlic sauce based on your heat preference.
Add Crunch: Top with roasted peanuts, sesame seeds, or crispy fried onions.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon and rice in the microwave or in a skillet over low heat. It’s best to store the sriracha mayo and fresh toppings separately to preserve their texture.

FAQs

What type of rice works best for a salmon bowl?

Basmati, jasmine, or short-grain white rice work great. You can also use brown rice or cauliflower rice for a healthier twist.

Can I use frozen salmon?

Yes, just make sure it’s fully thawed before marinating and cooking to ensure even flavor and texture.

How spicy is the sriracha mayo?

It’s mildly spicy. You can adjust the heat by adding more or less sriracha based on your taste.

Do I have to marinate the salmon overnight?

No, 30 minutes is enough, but marinating overnight enhances the flavor.

Can I grill the salmon instead of pan-frying?

Absolutely. Grilled salmon adds a delicious smoky touch to the bowl.

Is there a substitute for fish sauce?

You can use extra soy sauce or tamari, though the flavor will be slightly different.

How can I make it gluten-free?

Use tamari instead of soy sauce and make sure your other sauces are gluten-free.

What are marinated cucumbers?

They’re cucumbers lightly pickled in vinegar, salt, and sugar—adding a tangy crunch to the bowl.

Can I meal prep this recipe?

Yes! Prepare all components ahead and store separately. Assemble just before eating for freshness.

Is this bowl served hot or cold?

It’s typically served warm, but the contrast of warm rice and salmon with cool veggies is part of what makes it so enjoyable.

Conclusion

This Salmon Rice Bowl is a wholesome, vibrant, and flavor-loaded meal that’s both satisfying and customizable. Whether you’re preparing it for a busy weeknight or a fresh weekend dinner, it’s sure to impress with its combination of bold flavors, balanced nutrition, and simple prep. Give it a try and make it your own!