Salmon rice bowls make an amazing meal your family will love. A salmon fillet is cut into cubes, marinated in a sweet honey glaze, and seared in a hot skillet. It's plated in a big bowl with sushi rice, mango, and veggies. Topped with furikake seasoning and sriracha mayo, this dish is so good, you're going to love it.
Marinated salmon cubes are seared and served over sushi rice with fresh vegetables, mango, and sriracha mayo. A simple, high-protein bowl ready in about 30 minutes.
Use tamari for a gluten free rice bowl.
How To Make Sushi Rice
Sushi rice is a short-grain rice commonly used in Japanese restaurants.
You can find it in most U.S. grocery stores. Cook it according to the package directions. Once cooked, season it with rice vinegar and sugar. This gives it its distinct flavor and slightly sticky texture.
Keep it warm until you're ready to build your bowls.
Ingredients
For the Bowls
- 1 ¼ pounds salmon fillet, cut into one-inch cubes, skin left on for extra flavor
- 1 cup short-grain sushi rice, cooked according to package directions
- 1 cucumber, peeled and diced
- 1 mango, diced or 1 cup thawed frozen mango
- 1 cup shelled edamame, defrosted
- 2 green onions or scallions, sliced
- ½ cup fresh cilantro
- Furikake seasoning or toasted sesame seeds
Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or gluten-free tamari
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
Sriracha Mayo
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- Juice of half a lemon
What is Furikake Seasoning?
Furikake is a Japanese seasoning you sprinkle over rice and simple foods. The name means "sprinkle over." In fact, it's basically the Japanese version of everything bagel seasoning.
Most blends have dried nori, toasted sesame seeds, salt, a little sugar, and sometimes kombu for extra savory flavor. Some jars also include bonito flakes, shiso, wasabi, or dried salmon.
It's salty, a little sweet, and savory with a light crunch. As a result, a quick shake over rice, salmon, eggs, or vegetables makes plain food taste much better.
If you're gluten free, look for a clean blend without fillers. Eden Shake Furikake is one option and is widely available online and at Whole Foods.
Marinate the Fish
- Pat the salmon dry.
- In a small bowl, whisk together olive oil, soy sauce, honey, Dijon mustard, and garlic.
- Add the salmon cubes and toss gently to coat. Let marinate for 10-15 minutes at room temperature.
Make the Sriracha Mayo
Stir together mayonnaise, sriracha, honey, and lemon juice until smooth. Set aside.
Cook the Salmon
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
- Place the salmon in a single layer. Cook for about 2 minutes, flip, and cook another 2 minutes until golden brown and cooked through.
- Do not overcook. Salmon cooks quickly.
Assemble the Bowls
- Divide the rice among bowls.
- Top with salmon, cucumber, mango, edamame, and green onions.
- Sprinkle with furikake seasoning and drizzle with sriracha mayo. Serve immediately.
Leftovers and Storage
Store leftovers in individual airtight containers in the fridge for up to 3 days.
For best results, store the sauce separately and drizzle before serving.
Takeaway
These salmon rice bowls combine high-protein salmon, seasoned sushi rice, and fresh toppings in one balanced meal.
The honey marinade, furikake, and sriracha mayo add layers of sweet, savory, and heat that make every bite delicious.
FAQ
If you don't have furikake, sprinkle sesame seeds and a little crumbled seaweed on top. You'll still get that salty crunch and umami flavor.
Yes. Jasmine rice works well in salmon rice bowls. It won't be as sticky as sushi rice, but it still tastes great and holds the toppings nicely.
Yes. Spread the marinated salmon cubes on a lined sheet pan and bake at 400°F for 8-10 minutes, until cooked through.
Very. Store the rice, salmon, and toppings in separate airtight containers. Assemble when ready to eat and add the sriracha mayo last.
More Seafood Dinner Recipes
Salmon Rice Bowls with Spicy Mayo
Ingredients
- 1 ¼ pounds salmon fillet, cut into one-inch cubes
- 2 cups short-grain sushi rice, cooked according to package directions
- 1 large cucumber, peeled and diced
- 1 mango, diced or 1 cup thawed frozen mango
- 1 cup shelled edamame
- 3 sliced green onions or scallions
- ½ cup fresh cilantro leaves
- 2 tablespoons furikake seasoning (or toasted sesame seeds)
Salmon Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove minced garlic
Sriracha Mayo
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- juice of half a lemon
Instructions
- Cook rice according to package directions. Keep warm.
- Pat the salmon dry. In a bowl, whisk olive oil, soy sauce, honey, Dijon mustard, and garlic. Add salmon cubes and toss gently. Marinate for 10-15 minutes.
- Stir together mayonnaise, sriracha, honey, and lemon juice until smooth.
- Heat a large skillet over medium-high heat with olive oil. Add salmon in a single layer and cook about 2 minutes per side until golden and cooked through.
- Divide rice among bowls. Top with salmon, cucumber, mango, edamame, and green onions. Sprinkle with furikake seasoning and drizzle with sriracha mayo. Serve immediately.
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