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Whip up this salmon bowl in no time. It pops with zesty flavors and just a little heat. The spicy creamy mayo is the best rich topping for each bite. Crunchy veggies and hearty rice make it filling. Play around with toppings—these bowls are always in my lunch or dinner rotation, no matter the season.
The first round I tossed this together using leftover salmon after a hectic day. Now it's the meal that gets requested whenever the week gets wild, and I honestly never mind making it.
Vibrant Ingredients
- Nori sheets: seaweed adds a classic Japanese flair and just a hint of crunch
- Sesame seeds: bigger flavor with a sprinkle and gives a little nutty texture
- Sesame oil: best if toasted, a splash goes far with flavor
- Kewpie mayonnaise: use this for your tangy spicy mayo, or regular mayo works if that’s all you’ve got
- Edamame: a pop of protein and crunch, and pre-shelled makes life easy
- Avocado: get creamy richness by picking avocados that are soft but not mushy
- Persian cucumbers: super crisp—grab small ones for best crunch
- Jasmine rice: light and just sticky enough—really any type of rice works though
- Ginger: brightness in every bite—reach for plump, tight-skinned roots
- Garlic: minced fresh for a bold kick—pick firm cloves
- Sriracha or chili garlic paste: add as much heat as you want with your favorite spicy sauce
- Honey: sweetens up the marinade and brings it all together
- Soy sauce: rich savory flavor—swap in tamari if you want gluten free
- Salmon: center cut filets are best for cubing and maximum flavor in each piece
Chef’s Note
If you can, always go for the freshest salmon you can get. It really makes everything taste so much better.
Easy Step Guide
- Put Everything Together
- Spoon a big scoop of fluffy jasmine rice into bowls so it stays nice and warm. Top with roasted salmon then pile on crisp cucumber slices, creamy avocado, and plenty of bright green edamame. Finish it up with spicy mayo and a generous dusting of sesame seeds. Tuck in some nori sheets for crunch and salty flavor on the side.
- Roast the Salmon
- Get your oven set to 400°F and lay down parchment on your baking sheet—so easy to clean after. Spread out your marinated salmon cubes with some space in between. Roast about eight to ten minutes, then broil for a minute or two at the end for crispy edges.
- Whip Up Spicy Mayo
- In a small bowl, mix up kewpie mayo, sriracha, soy sauce, sesame oil, and grated ginger until smooth. Set aside in the fridge to chill while you get the rest ready.
- Let Salmon Soak
- Grab a big bowl. Mix up soy sauce, honey, sriracha, minced garlic, and grated ginger. Dry off your salmon with a paper towel, then slice into 1.5-inch cubes. Toss them in the marinade to coat. Cover and pop in the fridge for at least 20 minutes, or let them go up to 8 hours for super flavor.
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I like to double up the avocado to make every bite extra creamy. My kids are obsessed with scooping their bowls up using pieces of nori. Ever since we discovered that move, seaweed is always on my grocery list.
Storing Leftovers
Keep all the parts in separate containers in the fridge for two days or so. The spicy mayo goes best in a little sealed jar. If you cover your rice with a slightly wet paper towel, it warms up better in the microwave. The salmon tastes great even cold for lunch boxes too.
Swap Options
Out of salmon? Use cooked shrimp or cubes of firm tofu instead. Go vegan with maple syrup replacing honey and plant-based mayo for the sauce. Brown rice and quinoa give a hearty twist to your bowl if you’re after whole grains.
Serving Ideas
I like to pop a few extra lemon wedges on the table for squeezing over the salmon. Toss on some fast-pickled onions for extra zip—they look great too. For a fun dinner, put all the toppings out and let everyone make their own bowl, hands on style.
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Background
This bowl borrows from Japanese donburi but tweaks everything to fit what I make at home. It’s like a global comfort classic—fresh and bright like sushi, but laid back and easy for any weeknight.
FAQs About the Recipe
- → Can I swap out jasmine rice for something else?
Of course! Try brown rice, quinoa, or even cauliflower rice if you want a change in texture or nutrition.
- → What's a good marinating time to get max flavor in the salmon?
Let the salmon hang out in the marinade for 20-30 minutes at least. If you’ve got the time, anything up to 8 hours gets it super tasty.
- → How do I bring more heat to this bowl?
Easy fix—add more sriracha or some chili paste to both your sauce and marinade. Crank it up as much as you like!
- → Got ideas for vegetarian swaps instead of salmon?
Sliced tofu or tempeh are great alternatives. Just marinate and toss them in same as the fish.
- → Can I mix up the veggies in my bowl?
Absolutely! Toss in carrots, peppers, radishes or any crunchy veg you like best to change things up each time.