These Salmon Rice Bowls are something I could eat every day. The salmon is beautifully caramelized, sweet, and charred. The bowls are loaded with fresh vegetables like cucumbers, avocados, and edamame. I topped my rice bowl with some homemade spicy mayo, sesame seeds, and green onions.
If you liked this recipe, you'll love my canned tuna rice bowls!
About This Recipe
Rice bowls have to be one of my favorite meals of all time. I mean, what's not to love? They're simple, satisfying, and when done right...packed with flavor! Nothing is better than a bowl of warm rice topped with meat and veggies.
This recipe starts by marinating the salmon. I marinated the salmon in a teriyaki marinade for about 1 hour. In terms of cooking, there are many options you can take, like pan-frying or baking, but I opted to go with air-frying. I air-fried for about 8 minutes until the internal temperature reached 145°F.
If your salmon is good quality and free of parasites, you could probably get away with less cooking time, until the internal temperature is 115°F. This would be considered medium-rare. But personally, I do not think dry salmon tastes that bad in this rice bowl because it is nice and saucy from the spicy mayo, so I always cook it until 145°F for food safety.
Key Ingredients
Salmon fillets: You can use your favorite type of salmon here. I used frozen pink salmon fillets which were on sale at my grocery store.
Teriyaki marinade: For the marinade, you'll need soy sauce, honey, rice vinegar, toasted sesame oil, minced ginger, and minced garlic.
Cooked jasmine rice: My wife always says I add too much rice to my rice bowls, so feel free to add less if you want fewer carbs. I think 2 cups of cooked rice per bowl is good though.
Toppings: I topped my bowl with edamame, sliced cucumbers, avocado, green onions, sesame seeds, and spicy mayo.
Spicy mayo: To make the spicy mayo, combine ¼ cup of Japanese mayonnaise, 2 tablespoons of sriracha, 1 teaspoon of fresh lemon juice, and 1 teaspoon of toasted sesame oil.
Instructions
STEP 1: Combine all the marinade ingredients in a small bowl. Place the salmon in a single layer in a Ziplock bag and pour the marinade over. Seal and refrigerate for at least 20 minutes and up to overnight.
STEP 2: Cook the salmon using your preferred method. Here are some rough guidelines: Bake at 400°F for 8-10 minutes, air-fry at 400°F for 6-8 minutes, or pan-fry on medium heat for 5-6 minutes.
STEP 3: Assemble the bowls! There is not really any method to this. Just place the rice at the bottom and layer the toppings however you want.
Salmon Rice Bowls
Ingredients
- 5 salmon fillets (4-6 oz each)
For the teriyaki marinade
- ⅓ cup light soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
For the bowls
- 4 cups cooked jasmine rice
- 1 cup edamame
- 1 large cucumber (sliced)
- 1 large avocado (sliced)
- spicy mayo* (for topping)
- 3 green onions (chopped)
Instructions
- In a small bowl, combine all the teriyaki marinade ingredients. Whisk vigorously to incorporate all the honey. Place the fish in a Ziplock bag and pour the marinade all over. Seal the bag and refrigerate for at least 20 minutes and up to overnight.
- To cook the salmon, bake at 400°F for 8-10 minutes, or air-fry at 400°F for 6-8 minutes, or pan-fry on medium heat for 5-6 minutes. The salmon should reach an internal temperature of 145°F.
- To assemble the bowls, divide the rice among the bowls. Top with salmon, edamame, cucumber, and avocado. Drizzle with spicy mayo* all over and garnish with green onions.
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