Salmon Rice Bowls with Spicy Mayo Recipe

If you’re looking for a recipe that’s as vibrant as it is delicious, you’re in for a treat with this Salmon Rice Bowls with Spicy Mayo Recipe. I absolutely love how fresh, flavorful, and satisfying these bowls are—and trust me, once you try them, you’ll want to make them over and over. Whether you’re cooking for yourself or impressing friends, it’s a quick, easy dinner that brings a bit of restaurant magic right to your kitchen table. Ready to dive in? Let’s go!

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Ingredients You’ll Need

Getting the right ingredients together is key to nailing this Salmon Rice Bowls with Spicy Mayo Recipe. These flavors dance beautifully together—the richness of the salmon, the tang and heat of the spicy mayo, and the creaminess of avocado create a bowl you’ll crave. I recommend fresh salmon and quality mayo to keep things authentic.

• Center-cut salmon filet: The best part of the fish—fatty, moist, and perfect for baking.
• Soy sauce: Adds umami and saltiness; opt for low-sodium if you watch salt.
• Honey: Balances spicy and savory with a touch of natural sweetness.
• Sriracha: Gives the marinade and mayo a kick; adjust based on your heat tolerance.
• Garlic cloves: Fresh garlic amps up the flavor spectrum beautifully.
• Grated ginger: Adds a bright, warming note that’s classic in Asian-inspired dishes.
• Kewpie mayo: Creamy, slightly tangy Japanese mayo that elevates the spicy mayo; regular mayo works too.
• Toasted sesame oil: A little goes a long way for that nutty, toasty depth.
• Steamed rice: The perfect base—fluffy and simple so everything else can shine.
• Persian or baby cucumbers: Crunchy and fresh, they add a refreshing contrast.
• Avocado: Creamy, buttery texture that smooths the heat from the spicy mayo.
• Shelled edamame: Adds a nice pop of protein and freshness.
• Sesame seeds and nori sheets: For garnish—these little touches make a big difference.

Variations

I love how versatile this Salmon Rice Bowls with Spicy Mayo Recipe can be. Over time, I’ve mixed up the veggies and tried different sauces, so feel free to make this your own. It always turns out great!

• Veggie swaps: I sometimes throw in shredded carrots or pickled radish for extra crunch and tang—fun and colorful additions.
• Spice level: For a milder bowl, reduce sriracha and add a bit of honey to the mayo; for heat lovers, a drizzle of chili oil amps it up.
• Grilled salmon: When I’m outside, grilling the salmon instead of baking gives it a smoky char that’s irresistible.
• Plant-based option: Swap out salmon for grilled tofu or tempeh and adjust the marinade accordingly for a vegetarian delight.

How to Make Salmon Rice Bowls with Spicy Mayo Recipe

Step 1: Whisk up the marinade magic

Start by combining soy sauce, honey, sriracha, grated garlic, and ginger in a bowl. I always whisk until it’s perfectly smooth and balanced—this marinade is the flavor powerhouse of the entire dish. Don’t skip the fresh ginger; it really brightens everything up.

Step 2: Prep and marinate the salmon

Pat your skinless salmon dry so it soaks up the marinade beautifully. Cut it into bite-sized cubes — I like about 1½ inches across for the perfect mouthful. Toss the salmon gently in the marinade, then let it rest for at least 20 minutes, but if you have time, a few hours in the fridge really deepens the flavor. I discovered this trick and it made a noticeable difference the first time I tried it!

Step 3: Mix the spicy mayo

While that’s marinating, whip up the spicy mayo by combining kewpie mayo, sriracha, grated ginger, soy sauce, and toasted sesame oil. Whisk until silky smooth. I like to refrigerate it so the flavors meld—it’s the perfect creamy and spicy sauce that ties the bowl together.

Step 4: Bake and broil the salmon

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the marinated salmon cubes evenly. Bake for about 8-10 minutes, then switch the oven to broil for 1-2 minutes to get just a light char—watch carefully here so it doesn’t burn. This little charred edge adds so much texture and flavor, and you’ll feel like a total pro pulling this off.

Step 5: Assemble your bowls

Spoon steamed rice into bowls, then artfully arrange the salmon, sliced cucumbers, avocado, steamed edamame, and any other toppings you love. Drizzle generously with the spicy mayo and sprinkle with sesame seeds and torn nori. The contrast of creamy, crunchy, spicy, and fresh in every bite is what makes this bowl so addictive.

How to Serve Salmon Rice Bowls with Spicy Mayo Recipe

Garnishes

I usually top off my bowls with toasted sesame seeds and shredded nori because they add a wonderful crunch and umami punch. Sometimes I add thinly sliced green onions for a fresh pop of flavor and a little extra color—plus, it makes everyone think you’re a fancy chef!

Side Dishes

I love pairing these bowls with simple miso soup and a side of pickled ginger or kimchi for a full-on flavor experience. A light Asian slaw or even roasted seaweed snacks can round out the meal perfectly.

Creative Ways to Present

For special occasions, I like to serve the salmon rice bowls in bamboo steamers or rustic wooden bowls—they create a cool visual impact. Adding edible flowers or fresh herbs like cilantro can make the presentation pop. I once brought these bowls to a picnic, wrapping the ingredients separately in little containers so everyone could assemble their own—such a fun experience!

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, I store leftover salmon and rice separately in airtight containers in the fridge for up to 2 days. Keeping the spicy mayo aside means you can drizzle fresh amounts on when reheating, keeping the flavors vibrant.

Freezing

I don’t recommend freezing the bowls after assembly because avocado and the mayo don’t hold up well. However, you can freeze the marinated but uncooked salmon for up to one month—just thaw in the fridge overnight before baking.

Reheating

To reheat, gently warm the salmon in the oven at 300°F for about 5-7 minutes until just heated through, keeping it moist and tender. Heat the rice separately in the microwave or on the stovetop with a splash of water. Add fresh spicy mayo and toppings after reheating for the best taste.

FAQs

Final Thoughts

This Salmon Rice Bowls with Spicy Mayo Recipe quickly became a favorite in my house because it’s fresh, comforting, and just downright delicious. It’s one of those recipes I happily recommend to friends over coffee because I genuinely want them to enjoy the same kitchen win. Trust me—once you try it, you’ll see why we keep coming back to these bowls. So grab your salmon, whip up that spicy mayo, and enjoy a meal that’s as fun to make as it is to eat!

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