Flaky, tender salmon over fluffy rice, paired with fresh vegetables, a punchy sauce, and a touch of heat — the ultimate feel-good bowl that’s easy, nourishing, and endlessly customizable.
There’s something so comforting and satisfying about food served in a bowl. It’s simple, hearty, and wholesome — and this Salmon Rice Bowl checks every box. It’s packed with healthy protein, nutrient-dense vegetables, and a flavor-packed sauce that pulls everything together.
Inspired by viral TikTok bowls and classic Japanese flavors, this dish brings together perfectly cooked salmon, fluffy jasmine or sushi rice, crunchy cucumbers, creamy avocado, and a spicy mayo drizzle that adds just the right amount of kick. Whether you’re making a quick dinner, prepping lunch for the week, or building a better post-gym meal — this bowl is always a win.
???? Ingredients (Serves 2)
For the Salmon:
- 250g salmon fillet (skin on or off)
- 5g soy sauce (1 tsp)
- 5g honey or maple syrup (1 tsp)
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Salt & pepper to taste
For the Bowl:
- 200g cooked white or brown rice (jasmine, basmati, or sushi rice)
- 100g cucumber, sliced
- 1 medium avocado (about 120g), diced
- 30g pickled carrots or shredded carrots
- 1–2 spring onions, sliced
- 1 tsp toasted sesame seeds
- Optional: roasted seaweed sheets (nori), kimchi, edamame
For the Spicy Mayo:
- 60g mayonnaise (or Greek yogurt for a lighter version)
- 10g sriracha (or to taste)
- 1 tsp lime juice or rice vinegar
???? Instructions
Step 1: Cook the Salmon
- Preheat your oven to 200°C (400°F) or heat a non-stick pan over medium heat.
- Pat the salmon dry and season with soy sauce, honey, olive oil, garlic powder, paprika, salt, and pepper.
- Bake for 12–15 minutes (or pan-sear for 4–5 minutes per side) until flaky and cooked through. Let cool slightly, then flake into chunks with a fork.
Step 2: Prepare the Rice and Veggies
- Cook the rice and let it cool slightly.
- Slice the cucumber, dice the avocado, and prep your other toppings (spring onions, carrots, etc.).
Step 3: Make the Spicy Mayo
- In a small bowl, whisk together mayo, sriracha, and lime juice. Taste and adjust heat as needed.
Step 4: Assemble the Bowl
- Add a layer of warm rice to the bottom of each bowl.
- Top with flaked salmon, cucumber, avocado, carrots, and other toppings.
- Drizzle with spicy mayo and sprinkle with sesame seeds and spring onions.
- Optional: Serve with soy sauce, nori, or a squeeze of lime.
???? Nutrition Facts (Per Serving)
- Calories: 520 kcal
- Protein: 32g
- Carbs: 36g
- Fat: 28g
- Fiber: 6g
- Sodium: 520mg
Nutrition may vary depending on toppings and rice choice.
???????? Tips & Tricks
- Make it spicy: Add chili crisp, gochujang, or pickled jalapeños.
- Use leftovers: This bowl is perfect for repurposing cooked salmon from the night before.
- Meal prep it: Store each component separately and assemble fresh.
- Switch the base: Try quinoa, brown rice, or cauliflower rice for a low-carb twist.
- Add crunch: Top with crispy onions or roasted chickpeas for extra texture.
???? From Me to Your Kitchen
This bowl is my go-to when I want a restaurant-quality meal at home. It’s healthy without being boring, flavorful without being fussy, and always hits the spot. You can customize it a hundred ways depending on what you have on hand, and it’s great for picky eaters or families since everyone can build their own version.
Whether you’re trying to eat clean, pack your meals with protein, or just love salmon — this recipe is a keeper. Add it to your weekly rotation and thank me later.
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