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Delicious Salmon Rice Bowl

Featured in: Easy Dinner Recipes

This Salmon Rice Bowl brings together amazing tastes and textures in a single dish. The fish gets a quick sear and coating with a sweet-savory mix of honey, soy and mirin. A crunchy slaw adds texture, while cool cucumber and creamy avocado bring balance. Everything sits on soft jasmine rice with a kick of spicy sriracha mayo. What's great about this dish is how flexible it is - you can make parts ahead and switch up toppings while keeping the core flavors intact. It's a nourishing, filling meal that looks fancy but comes together easily at home.
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punchofyummy
Updated on Thu, 03 Apr 2025 16:37:21 GMT
Mouthwatering salmon rice bowl with juicy fish, crunchy vegetables, and flavorful sauce. Pin it
Mouthwatering salmon rice bowl with juicy fish, crunchy vegetables, and flavorful sauce. | pinchofyummy.com

This colorful rice bowl brings together sweet glazed salmon, crunchy veggies, and smooth avocado in one delightful dish. Drawing from Japanese flavors, it pairs perfectly cooked fish with fluffy rice and garden-fresh ingredients, all topped with a kick of spicy sriracha mayo that ties everything together beautifully.

I came up with this dish during one of those crazy weeks when I wanted something good for me but still exciting to eat. After playing around with different ingredient combos, this bowl hit the sweet spot for flavor and texture. Now we call it our "fancy-but-easy dinner" for busy nights.

Must-Have Components

  • Fresh salmon: Look for bright color and firm to the touch
  • Jasmine rice: Offers light flowery hints that work well with the salmon
  • English cucumber: Brings that needed snap and coolness
  • Ripe avocado: Adds that buttery smoothness
  • Fresh ginger and garlic: Build a fragrant foundation
  • Quality soy sauce: Makes the backbone of your glaze

Crafting Your Bowl

The Rice Base:
Start by cooking jasmine rice properly. Wash it until water runs clear, then use the absorption method for rice that's light and separated—perfect for holding all your toppings.
Mixing the Slaw:
Toss fresh cabbage with carrots in a light coating of rice vinegar, honey, and sesame oil. You want it crunchy with just enough dressing to flavor without drowning it.
Handling the Salmon:
Make sure to dry the salmon completely and cut it into even chunks so it cooks at the same rate. Go easy on initial seasoning since the sauce packs plenty of flavor.
Blending Your Sauce:
Mix all sauce ingredients thoroughly so the cornstarch blends completely. It'll thicken fast when heated, giving your salmon that glossy, appetizing coat.
Bringing It Together:
Build your bowl in layers, putting rice first then arranging other items in sections—it looks pretty and makes mixing easier when you're ready to eat.
Fresh salmon bowl with rice, sliced avocado, sesame topping, and shiny sauce. Pin it
Fresh salmon bowl with rice, sliced avocado, sesame topping, and shiny sauce. | pinchofyummy.com

I found out why prep matters with this dish after one chaotic night when my sauce got too thick while I was still slicing veggies. These days I get everything ready beforehand, which makes putting it all together as relaxing as eating the finished bowl. The kids love adding their own amount of spicy mayo to personalize their servings.

Great Matches

Take this meal up a notch by serving it with a mug of steaming green tea or chilled Jasmine tea. When friends come over, kick things off with some miso soup and finish with slices of juicy mango. You can even set up a make-your-own station with various fresh veggies, sauce options, and toppings for everyone to build their perfect bowl.

Mix It Up

Put your own stamp on this dish with different combos. Try using black rice for extra nutrients and wow factor, or swap in quinoa if you want more protein. Switch the slaw for quick-pickled veggies, or throw in some edamame for plant power. Want it hotter? Add some gochujang to your sauce. Going tropical? Toss in mango and pineapple chunks.

Storage Smarts

Keep all parts in separate containers to stay fresh longer. Rice will last about three days in the fridge—just add a splash of water when reheating. Make extra sauce to brighten up leftovers, and always cut fresh avocado right when you're ready to eat.

Mouth-watering rice bowl featuring tender salmon chunks atop soft, steamy rice. Pin it
Mouth-watering rice bowl featuring tender salmon chunks atop soft, steamy rice. | pinchofyummy.com

I've made tons of rice bowls over the years, but this combo really stands out for how everything works together so nicely. The way the soft salmon mixes with crunchy veggies while the creamy avocado and spicy mayo bring it all together makes something that's both super satisfying and good for you. It's perfect for busy weeknights or meal prep that won't leave you bored by day two.

Frequently Asked Questions

→ Can I make some parts beforehand?
Absolutely, you can prepare the slaw, spicy mayo, and rice ahead of time. Just cook the fish right before eating for the best taste.
→ What can I use if I don't have mirin?
No mirin? Try rice wine with a bit of sugar, or go with a sweet white wine instead.
→ Is brown rice okay to use?
Brown rice works great but needs more cooking time. Just plan for the extra minutes it'll take.
→ How hot is this bowl?
The heat mostly comes from the sriracha mayo. You can add more or less to match what you like, or just put it on the side.
→ Can I make this for later meals?
Sure, but keep all parts in different containers and add fresh avocado when eating. Warm the fish and rice carefully before putting it all together.

Tasty Salmon Rice Bowl

This tasty salmon rice bowl pairs glazed fish, crispy veggies, and kicked-up sriracha mayo on a bed of fluffy jasmine rice for a well-rounded dish.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: Eastern Blend

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Main

01 Dry jasmine rice (1½ cups)
02 Cubed salmon without skin, 1-inch pieces (1½ pounds)

→ Spicy Mayo

03 Mayo (¼ cup)
04 Hot sriracha (1½ tablespoons)

→ Cabbage Mix

05 Bagged slaw or mixed shredded cabbage (4 cups/8 ounces)
06 Chopped green onions (2)
07 Rice vinegar (1½ tablespoons)
08 Sweet honey (1 tablespoon)
09 Soy sauce (1 teaspoon)
10 Toasted sesame oil (½ teaspoon)

→ Fish Glaze

11 Soy sauce (3 tablespoons)
12 Sweet mirin (2 tablespoons)
13 Honey (1 tablespoon)
14 Toasted sesame oil (½ teaspoon)
15 Grated fresh ginger (1 tablespoon)
16 Crushed fresh garlic (1 teaspoon)
17 Cornstarch (¾ teaspoon)
18 Regular oil (2 teaspoons)

→ Garnishes

19 Half English cucumber, cut into thin rounds (½)
20 Chunked ripe avocado (1)
21 Sprinkly sesame seeds, toasted (1½ teaspoons)

Instructions

Step 01

Follow box directions to cook your jasmine rice.

Step 02

Stir mayo with hot sriracha in a small dish. Put in a squeezy bag for later.

Step 03

Toss slaw mix with green onions, rice vinegar, honey, soy sauce and sesame oil. Add a pinch of salt and leave it alone.

Step 04

Mix up soy sauce, mirin, honey, sesame oil, ginger, garlic and cornstarch until smooth.

Step 05

Dry salmon chunks and add some pepper. Cook in hot oil about 2-3 minutes on first side. Pour in your sauce mix and let it bubble and thicken for half a minute.

Step 06

Start with rice on the bottom, add salmon pieces, pile on slaw, scatter avocado chunks and cucumber slices. Top with sesame seeds and zigzag some spicy mayo over everything.

Notes

  1. You can grab pre-made slaw or chop your own cabbage
  2. Make the spicy mayo milder or hotter as you want
  3. You can fix each part ahead of time and throw it all together when hungry

Tools You'll Need

  • Big non-stick pan (12-inch)
  • Pot or cooker for the rice
  • Several bowls for mixing
  • Squeeze bag for the mayo
  • Good cutting knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish from the salmon
  • Eggs found in the mayo
  • Soy inside the sauce
  • Sesame