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Salmon Rice Bowl

 A quick and flavorful rice bowl featuring tender salmon, fluffy rice, and a creamy-spicy sauce. Perfect for lunch, dinner, or using leftover salmon!

⏱️ Total Time: 15–20 minutes

🍽️ Serves: 1–2

🔥 Difficulty: Easy

⭐ Rating: 4.9/5



🥘 Ingredients

  • 1 cup cooked white or brown rice

  • 1 cooked salmon fillet (fresh or leftover)

  • 2 tbsp mayonnaise

  • 1 tsp sriracha (adjust to taste)

  • 1 tsp soy sauce

  • ½ avocado, sliced

  • 1 small cucumber, sliced

  • 1 tsp sesame seeds (optional)

  • 1 tsp chopped green onions or chives

  • Optional: pickled ginger or seaweed flakes for garnish

👩‍🍳 Instructions

  1. Prepare the sauce: In a small bowl, mix mayonnaise, sriracha, and soy sauce until smooth.

  2. Heat the salmon: Reheat leftover salmon gently in a skillet or microwave until warm. Break it into bite-sized pieces.

  3. Assemble the bowl: Place cooked rice in a bowl. Top with salmon, avocado slices, and cucumber.

  4. Drizzle the sauce: Pour the sriracha-mayo-soy sauce over the bowl.

  5. Garnish: Sprinkle with sesame seeds, chopped green onions, and optional pickled ginger or seaweed flakes.

  6. Serve immediately for a fresh, flavorful bowl.


💡 Tips

  • Use day-old rice for better texture — it holds up well in rice bowls.

  • Adjust spice level by adding more or less sriracha.

  • Add other veggies like edamame, carrots, or bell peppers for color and crunch.

🔄 Variations

  • Teriyaki Salmon Bowl: Replace mayo-sriracha sauce with teriyaki sauce and sesame seeds.

  • Vegan Version: Use baked tofu or tempeh instead of salmon.

  • Spicy Mayo Upgrade: Add a dash of Sriracha + sriracha oil for extra heat.

🧊 Storage

  • Rice & Salmon: Store separately in airtight containers for up to 2 days.

  • Reheat: Reheat salmon gently; drizzle sauce before serving.

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