If you’re craving the fresh, vibrant flavors of sushi but want to skip the rolling and assembly, this Salmon Rice Bowl with Sriracha Mayo is the perfect solution! This dish brings together all the delicious, savory, and spicy notes of a classic sushi roll in a convenient bowl format, ideal for a fuss-free lunch or dinner. Imagine a warm, comforting bed of rice topped with tender, flaky salmon, creamy avocado, and crunchy cucumber, all drizzled with a spicy sriracha mayo that ties everything together with a kick.
This bowl isn’t just about great taste; it’s packed with nutrients too. Salmon provides heart-healthy omega-3s, while avocado and cucumber add fiber, vitamins, and a refreshing texture. The combination of fresh ingredients ensures a satisfying, balanced meal that feels indulgent yet nutritious. It’s a fantastic way to enjoy sushi-inspired flavors in a form that’s quick and easy to put together—no sushi mat required!
What’s great about this recipe is its flexibility. You can easily adapt the ingredients based on your preferences or what’s available in your kitchen. Want more veggies? Add shredded carrots, edamame, or even thinly sliced radishes for extra crunch. Prefer a milder flavor? Swap the sriracha mayo for a drizzle of soy sauce or teriyaki glaze. This bowl is designed to be customizable, making it perfect for a variety of tastes and dietary needs.
One of the best aspects of the Salmon Rice Bowl is how little prep it requires. With pre-cooked or quickly seared salmon and simple assembly, this dish can be ready in no time. The ingredients layer beautifully—first the rice, then the fresh toppings, and finally, a generous drizzle of the spicy mayo. You can even use leftover rice or salmon to make it even faster, transforming leftovers into a restaurant-quality meal in minutes.
In this guide, we’ll walk you through each step to create your own Salmon Rice Bowl with Sriracha Mayo, complete with tips for ingredient swaps and ideas for add-ins to make this bowl uniquely yours. Whether you’re new to sushi-inspired dishes or just looking for a healthy, flavorful meal, this bowl is sure to become a go-to favorite for satisfying your sushi cravings without the effort.
Recipe Card
Salmon Rice Bowl with Sriracha Mayo
Description: A sushi-inspired bowl with tender salmon, fresh veggies, and a spicy sriracha mayo drizzle.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: ~500 per bowl
Table of Contents
Ingredients
- 1 cup cooked rice (choose from white, brown, or sushi rice)
- 1 salmon fillet (6-8 oz), skin removed
- 1 tbsp soy sauce (use gluten-free tamari if preferred)
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- 1 green onion, chopped
- 1 tbsp sesame seeds (optional)
- 1 sheet nori, cut into strips (optional)
For the Sriracha Mayo:
- 2 tbsp mayonnaise (use vegan mayo if preferred)
- 1-2 tsp sriracha, to taste
- 1 tsp lemon juice
Instructions
- Prepare the Rice: Start by cooking the rice according to package instructions if it’s not already prepared. Set aside and keep warm.
- Sear the Salmon: Warm some olive oil in a skillet over medium heat. Add salmon fillet and season with soy sauce. Cook for about 4-5 minutes on each side, or until salmon is cooked through and flakes easily with a fork. Remove from heat and let cool slightly.
- Make the Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha, and lemon juice until smooth. Adjust sriracha amount based on spice preference.
- Assemble the Bowl: Divide cooked rice into two bowls. Flake the salmon into bite-sized pieces and arrange over the rice. Add avocado slices, cucumber, and green onion on top.
- Finish with Toppings: Drizzle with sriracha mayo and sprinkle sesame seeds and nori strips (if using) over the bowl.
- Serve and Enjoy: Serve immediately, adding extra sriracha for a spicy kick if desired.
Notes
- Modify the sriracha quantity to tailor the spice level to your preference.
- Substitute sushi rice with cauliflower rice for a lower-carb option.
Nutrition Information
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 45mg
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, this meal is perfect for busy weekdays.
- Packed with Nutrition: Salmon is rich in omega-3s, while avocado and vegetables offer fiber and essential vitamins.
- Customizable: Easily swap ingredients to suit your preferences or dietary needs.
- Sushi-Inspired Flavors: Enjoy sushi at home without the extra work of rolling.
- Great for Meal Prep: Prepare ingredients ahead and assemble bowls when ready to eat.
Key Ingredients and Substitutions
- Salmon: Rich in omega-3 fatty acids and protein. For an alternative, use tofu for a plant-based version or swap with shrimp.
- Rice: Sushi rice offers a traditional base, but brown rice or cauliflower rice are great alternatives.
- Sriracha Mayo: Provides creamy heat. Adjust spice level or substitute with chili oil if preferred.
- Vegetables: Avocado and cucumber add creaminess and crunch. Substitute or add bell peppers, radishes, or carrots as desired.
How to Make Salmon Rice Bowl with Sriracha Mayo (Step-by-Step)
- Cook Your Rice: Start by preparing your preferred rice. Use short-grain sushi rice for an authentic touch, cooking it until it’s soft and sticky. For added flavor, stir a splash of rice vinegar into the cooked rice.
- Prepare the Salmon: Pat the salmon dry, season it with soy sauce for umami flavor, and cook over medium heat until it’s tender and flakes with a fork. For an oven-baked option, bake at 375°F for 12-15 minutes.
- Create the Sriracha Mayo: Mix mayonnaise, sriracha, and lemon juice in a bowl. Customize the spiciness by adjust
- Assemble the Bowl: Place warm rice in bowls and top with flaked salmon. Arrange avocado, cucumber, and green onions around the salmon for a balanced, visually appealing layout.
- Add the Final Touches: Drizzle with sriracha mayo and sprinkle sesame seeds and nori strips on top. Serve immediately and enjoy!
Expert Tips for Success
- Perfect Rice Texture: Rinse rice thoroughly before cooking to achieve the ideal fluffy texture. If using sushi rice, consider a rice cooker for best results.
- Fresh Salmon Flavor: Look for fresh, high-quality salmon or use frozen wild-caught salmon for added sustainability.
- Balance the Spice: Taste the sriracha mayo as you mix to control heat. Add more mayo for a milder sauce or sriracha for extra spice.
Variations and Customizations
- Make it Vegan: Replace salmon with marinated tofu or tempeh and use vegan mayo for the sauce.
- Low-Carb Option: Substitute the rice with cauliflower rice or mixed greens for a lighter, low-carb version.
- Add More Crunch: Sprinkle with chopped roasted seaweed, crispy onions, or crushed peanuts for additional texture.
- Asian-Inspired Toppings: Consider adding pickled ginger, edamame, or shredded carrots for a Japanese-inspired twist.
Storage and Reheating Instructions
This salmon rice bowl is best served fresh, but it can also be prepared ahead.
- Meal Prep Tips: Cook rice and salmon separately, and store in airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the salmon gently in the microwave to prevent drying out. Assemble the bowl just before serving and drizzle with fresh sriracha mayo.
- Avoiding Avocado Browning: If preparing in advance, add avocado just before serving or drizzle with lemon juice to reduce browning.
Serving Suggestions
Serve this salmon rice bowl alongside a light miso soup or a refreshing side salad with sesame dressing. For a bit of added crunch, pair with a small side of edamame or a sprinkling of pickled radish.
Frequently Asked Questions (FAQs)
What are some alternative toppings for a salmon rice bowl?
Try adding shredded carrots, sliced radishes, pickled ginger, or edamame for added flavor and texture. You can also sprinkle with furikake seasoning for a hint of umami.
How can you make a salmon rice bowl gluten-free?
Simply replace soy sauce with gluten-free tamari or coconut aminos for a similar savory flavor without gluten.
What is the best way to prepare salmon for a rice bowl?
The best method is to sear it in a skillet for a quick cook time, but you can also bake it for a more hands-off approach. Ensure it’s cooked just until it flakes easily with a fork.
Can I use other types of fish in a rice bowl with sriracha mayo?
Yes, you can! Tuna, cod, or shrimp are great alternatives. Just adjust cooking time as needed based on the type of fish.
How can I make this salmon rice bowl ahead for meal prep?
Prepare the rice and salmon in advance and store them separately. Assemble with fresh toppings and sriracha mayo just before serving to ensure the best flavor and texture.
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Conclusion
This Salmon Rice Bowl with Sriracha Mayo brings all the flavors of sushi into a convenient, customizable bowl that’s perfect for any meal. With tender salmon, creamy avocado, and a spicy mayo drizzle, it’s sure to be a hit for lunch or dinner. Whether you’re prepping it ahead or enjoying it fresh, this bowl offers a delicious, nutritious option that’s easily adaptable for your tastes. Give it a try and bring a taste of sushi home today!
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