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Salmon rice bowls are my go-to dinner when I need something quick and easy on a weeknight. Ready in under 30 minutes, the salmon can be pan-seared or air-fried, then paired with rice, cucumbers, green onions and a spicy mayo sauce. Fresh, flavorful, and easily customizable, this is a recipe you’ll make again and again.
A Quick Look: Salmon Rice Bowls
- Prep time: 15 minutes of prep, with about 10 minutes of cooking. You can marinate the salmon in the teriyaki sauce for a little more flavor, or just make right away depending on how much time you have.
- Servings: Makes 4 servings.
- Main ingredients: Fresh salmon, cucumbers, rice, carrots, cabbage slaw, coconut aminos or soy sauce, white vinegar, mayonnaise, and sriracha.
- When to serve: When you want a quick weeknight dinner rich in omega-3’s and with lots of veggies – all in one recipe. Great for when you have frozen salmon you need to use!
- Dietary information: This recipe fits a Mediterranean diet, gluten free diet, and dairy free diet. It is HYH diet compliant using coconut aminos, a soy-sauce substitute.
- Why you’ll love it: These salmon rice bowls are like a deconstructed salmon roll in a bowl. It combines all those favorite flavors with spicy mayo, which you can adjust to your own spice tolerance, for a great easy dinner that’s even perfect for meal prep.
If you’re gluten free or have a soy sensitivity, this salmon bowl recipe is made with coconut aminos, but can easily be substituted with soy sauce if you want. A great family-friendly recipe that everyone will love.
For more easy one-pan salmon recipes, try out this Boursin salmon pasta, Mediterranean salmon bake, or salmon with creamy lemon orzo.
Table of Contents
Ingredients
The full list of ingredients can be found on the recipe card below, but here are some helpful tips on grocery shopping for this salmon bowl.
- Salmon – Skin-off will save you a step if you can ask your fishmonger to trim it for you, otherwise just slide a sharp knife between the meat and the skin to remove it. If using frozen salmon, just defrost it overnight in the fridge. For this recipe, I tend to prefer the mild flavor of Atlantic or king salmon, but this recipe will work with all types – coho, sockeye, king salmon.
- Coconut aminos or soy sauce – Coconut aminos are a soy sauce substitute made from the sap of a coconut blossom, and I tend to prefer it for this recipe because it has a natural sweetness which makes it similar to a teriyaki sauce without having to add a bunch of ingredients. It also has less sodium and is widely available, even at Costco. If you use soy sauce for this recipe, you may want to add a touch of honey to balance the sodium, or use a low-sodium soy sauce. Bachan’s is also great if I’m running really low on time (this does contain soy).
- Toasted sesame oil – Typically found with other cooking oils or in the ethnic food aisle at grocery stores. This gives the salmon a deeper, nutty flavor.
- White vinegar – This quick pickles the cabbage, making it a little more flavorful. You can substitute this with lime juice, if tolerated.
- Mayonnaise and sriracha – I use Chosen Foods avocado oil mayo and Pretty Thai sriracha. Adjust the added sriracha to your liking – this really isn’t very spicy as written.
- Sesame seeds – I buy a pre-toasted sesame seed bottle at my local Asian grocery store and it lasts me forever! Makes life a little easier. They’re great for an added crunch on top.
- Rice – Jasmine white or brown rice works here. To make this meal faster, I like to buy the frozen rice pouches that you can just microwave in 3 minutes from Trader Joe’s.
- Slaw mix – Find pre-shredded cabbage with other bagged lettuce. Sometimes I’ll get a coleslaw mix and throw out the dressing it comes with, just using the shredded cabbage.
- Cucumber, carrots and scallions – A seedless English cucumber or small cocktail cucumbers are recommended. Pre-shredded carrots makes like a little easier, or you can chop them small. Sometimes I leave this out if my slaw mix has carrots. Scallions are also known as green onions.
Variations
- 15 minute dinner (super fast version) – Purchase pre-chopped carrots or slaw mix and have the salmon already diced. Substitute the marinade with a pre-made teriyaki sauce like Bachan’s. Skip the marinade and air fry the salmon for 7-8 minutes.
- HYH diet or lower histamine – Use coconut aminos and white vinegar. Do not add avocado or soy variations.
- Gluten free – Use coconut aminos, and not soy sauce.
How to Make Salmon Rice Bowls
Step 1: Remove salmon skin if not already removed (unless you prefer it). In a medium bowl, combine the coconut aminos or soy sauce, sesame oil, garlic, and pinch of kosher salt.
Step 2: Add the salmon to the quick teriyaki sauce and stir to combine. If you have extra time, marinate the salmon for 15-30 minutes, which helps to infuse the flavor a little more.
Step 3: Heat a large skillet or enameled cast iron pan over medium high heat and add the salmon. Space the pieces out so they’re not touching and can properly sear. Cook on each side for about 1-2 minutes until golden brown. You may need to do this in batches. Set aside the cooked pieces on a paper towel lined plated.
Step 4: Combine the coconut aminos and vinegar and toss the cabbage, set aside until ready to use. If you have the space, you can refrigerate it.
Step 5: Make the spicy mayo sauce by combining the mayonnaise, sriracha and vinegar or lime juice. Taste and adjust, adding more mayo if it’s too spicy, or a little more sriracha as needed.
Step 6: In a bowl, add the cooked rice, slaw mix, carrots, cucumber, and avocado (if using). Then top with salmon and drizzle with the spicy mayo sauce. Sprinkle with sesame seeds.
Air Fryer Method
An air fryer is a great way to get the salmon nice and crisp on the outside! Preheat the air fryer to 400°F/200°C. Air fry for 5-8 minutes, shaking once throughout the cooking time.
Make Ahead and Storage Instructions
- Make ahead – Salmon can marinate for 20 minutes or overnight in the fridge. And all the veggies can be chopped ahead of time. The slaw will wilt down the longer you marinate it, so if you want that crunchy, that is better prepped fresh.
- Leftovers – Can be stored for up to 2 days in an airtight container in the fridge. They make a great lunch the next day! If you can keep the components separately this can be meal prepped 2-3 days ahead.
- Freezer – These salmon bowls are best fresh and not frozen, so I wouldn’t recommend freezing. However, you can use frozen components, like the salmon or rice.
Recipe FAQ
Ideally these salmon bowls are a full meal in one, but for great sides, you can alternate the rice with cooked quinoa, or add some grilled bok choy.
Spinach, pepper, or edamame would also make great toppings if you have some of these vegetables on hand. You can also use cauliflower rice for a low carb version.
I prefer to pan sear the salmon to get the outside nice and crisp, but you could definitely bake this as a filet and flake it with a fork for the bowl. To bake, keep the fillet whole and bake at 400 degrees F for 15-20 minutes.
As stated above, coconut aminos offer a nice light sweetness to the dish without adding any sugar. Almost like a teriyaki flavor. You can substitute these with soy sauce, but adding a touch of honey to the mixture with the salmon would be best if you go this route.
More Easy Salmon Dinners
Because I try to eat a lot of omega 3 rich dinners to support my brain health, I love to incorporate salmon recipes at least once a week. If you’re looking for something easy that’s all baked in one pan, I recommend this sheet pan salmon with green beans or salmon and broccoli pasta.
If you love the Asian flavors this has, I highly recommend my sweet chili salmon or air fryer teriyaki salmon recipe.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Salmon Rice Bowl with Spicy Mayo
Ingredients
Marinated Salmon
- 1½ pounds fresh salmon, skin removed, cut into 1 inch cubes
- 1/3 cup coconut aminos or low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1-2 garlic cloves, minced
Spicy Mayo
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon distilled white vinegar or lime juice*
Bowls
- 2 tablespoons distilled white vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon toasted sesame oil
- 8 ounces slaw mix or shredded cabbage
- 20 ounces microwavable rice, brown or white, This is one bag of Trader Joe's frozen microwave rice
- 1 cup shredded carrots
- 1/2 english (seedless) cucumber, sliced
- 1 avocado, sliced (optional)
- 2 tablespoons toasted sesame seeds
- Kosher salt and black pepper to taste
Instructions
- In a medium bowl, combine salmon, coconut aminos or soy sauce, toasted sesame oil, and garlic. If using coconut aminos, lightly season with kosher salt and black pepper. Stir to combine. This is best marinated in the fridge for about 15-20 minutes, but you can also cook it right away.
- Meanwhile, prep the rest of the bowls: In a small bowl, stir together the mayonnaise, sriracha, and vinegar – adjusting to your taste for spice level – and refrigerate. In a separate medium bowl, whisk together the coconut aminos, vinegar, and sesame oil, and lightly season with kosher salt and black pepper, then toss in the cabbage slaw until well coated and set aside. Microwave the rice, shred the carrots, and chop the cucumber and avocado.
- Over medium-high heat, add salmon to a large non-stick skillet, leaving space between pieces. (If you need to work in batches, set a plate with a paper towel next to the pan.) Sear for about 2 minutes without touching until a nice caramelization forms on the outside. Don't mess with the salmon or move it around, or it may stick and not sear properly. (An alternative is to cook this in an air fryer at 400F for 7-9 minutes). Use tongs to flip salmon to the other side and cook another 1-2 minutes till cooked through.
- Build your bowls: Add rice and slaw to the bottom, then top with carrots, cucumber, avocado, and salmon. Drizzle with spicy mayo and top with sesame seeds.
Video
Notes
- Air fryer method – Preheat the air fryer to 400°F/200°C. Air fry for 5-8 minutes, shaking once throughout the cooking time.
- Coconut aminos – These can be substituted with low sodium soy sauce, but it will not be gluten free or HYH diet friendly. 1-2 teaspoons of honey can add the sweetness you miss from coconut aminos to the sauce. Bachan’s can also be used in a pinch. If subbing that, leave out the sesame oil.
- Gluten free – Use coconut aminos.
- Low carb – Use cauliflower rice or double the amount of cabbage and use that as a base.
- HYH diet – Do not use soy, avocado, or lime. Make the recipe as is.
- You should not need to add oil to the pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You know when you have a meal at home that isn’t hard to make, and it just hits the spot? That’s what this was! The sear on the salmon was perfect, and the spicy mayo was great, too, even though I usually can’t handle much heat in my food. We made enough for four servings, and I’m already looking forward to having this for dinner again tonight!
I found this recipe and loved the simplicity of it so I tried it. Not only is it simple, it’s really delicious! This will be in my rotation, for sure. I served it farro, because that’s what I had. It would be delicious as a taco too! Thank you for sharing this!
Thank you so much! I agree with you!
So good! Even the kids loved it. Thank you!
Yay!! So glad to hear that!
This is one of our favorite recipes. I had missed being able to have sushi and this bowl hits the spot! It’s quick and easy, but tastes like you’ve spent hours on it!
Is tamari ok to use on the migraine diet?
It’s not – you would have to do coconut aminos if you’re in the elimination period.