Salmon Rice Bowls

Soy and honey glazed salmon over rice with cucumber, avocado, edamame and carrots, finished with a creamy sriracha sauce and sesame seeds. Serves 4.

Dairy-freeHigh-protein

Contains: egg, fish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Salmon rice bowls with glazed salmon, avocado, cucumber, edamame and sriracha sauce
  • Prep 20 min
  • Cook 15 min
  • Total 35 min
  • Yield 4 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Salmon rice bowls are an easy weeknight dinner that looks like takeout. The salmon bakes with a soy, honey and ginger glaze while you slice the vegetables, then everything goes over warm rice with a drizzle of creamy sriracha mayo.

Set out the toppings and let everyone build their own bowl.

Ingredients

Salmon

  • 1 1/2 pounds skinless salmon fillet, cut into 4 pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, grated
  • 1 teaspoon toasted sesame oil

Bowls

  • 4 cups cooked rice, warm
  • 1 English cucumber, sliced
  • 1 avocado, sliced
  • 1 cup shelled edamame, thawed
  • 1 carrot, shredded
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Creamy sriracha sauce

  • 1/4 cup mayonnaise
  • 1 to 2 teaspoons sriracha
  • 1 teaspoon fresh lime juice

New to an ingredient? See Toasted sesame oil in our kitchen glossary.

Instructions

  1. Glaze the salmon. Heat the oven to 400°F and line a sheet pan with foil. Whisk the soy sauce, honey, ginger, garlic and sesame oil. Set the salmon on the pan and brush it with half the glaze.
    Salmon fillets on a foil-lined sheet pan being brushed with a shiny soy, honey and ginger glaze
  2. Bake. Bake until the salmon flakes easily and reaches 145°F, about 12 to 15 minutes. Brush with the remaining glaze in the last few minutes.
  3. Make the sauce. Stir together the mayonnaise, sriracha and lime juice.
  4. Build the bowls. Divide the rice among 4 bowls. Add a piece of salmon, broken into large flakes if you like, and arrange the cucumber, avocado, edamame and carrot around it. Drizzle with the sriracha sauce and sprinkle with green onions and sesame seeds.
    Hands arranging sliced cucumber and avocado around a piece of glazed salmon in a bowl of rice, bowls of edamame and shredded carrot nearby

Nutrition per serving (estimated)

830Calories
61 gCarbohydrates
7 gFiber
55 gNet carbs
46 gProtein
43 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeHigh-protein

Tips

  • Use leftover or day-old rice, warmed, to make this even faster.
  • For gluten-free bowls, use tamari in place of soy sauce.
  • Swap the salmon for shrimp: toss them with the glaze and bake about 6 to 8 minutes.
  • Pickled ginger or a little kimchi on the side adds a nice tang.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Can I make salmon bowls ahead?
Bake the salmon and cut the vegetables up to a day ahead and refrigerate them. Slice the avocado and assemble just before eating.
What rice is best for salmon bowls?
Short-grain or medium-grain white rice is the classic; brown rice or jasmine rice works well too.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a dry Riesling or a light lager. Wine pairing guide

More seafood recipes

All seafood recipes | All recipes | Cooking guide and safe temperatures