These salmon rice bowls with spicy mayo layer pan-seared, honey-glazed salmon bites over warm sushi rice with mango, cucumber, edamame, and furikake. Sweet, savory, and slightly spicy, they're ready in about 30 minutes.
Quick Look: Salmon Rice Bowls with Spicy Mayo
- Taste: Sweet, savory, and slightly spicy with creamy sriracha mayo.
- Servings: 4
- Total time: 30 minutes
- Main ingredients: Salmon, sushi rice, mango, cucumber, edamame, furikake, and sriracha mayo.
- Gluten-free option: Use tamari instead of soy sauce and choose a certified gluten-free furikake seasoning.
- Tools needed: Large skillet, mixing bowls, whisk, sharp knife, and cutting board.
- Why you'll love it: Colorful, protein-rich, easy to customize, and perfect for a quick weeknight dinner.
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Best Rice for Salmon Bowls
Short-grain sushi rice works best because its slightly sticky texture holds the salmon, vegetables, and sauce together in every bite.
Cook the rice according to the package directions, then gently fluff it. Jasmine rice, brown rice, and leftover rice also work well.
Keep the rice warm until you're ready to assemble the bowls.
Ingredients
See recipe card below for exact amounts.
For the Bowls
- Salmon fillet, cut into 1-inch cubes (skin on or removed)
- Cooked short-grain sushi rice
- Cucumber, peeled and diced
- Fresh or thawed frozen mango, diced
- Shelled edamame, thawed
- Green onions, sliced
- Fresh cilantro leaves
- Furikake seasoning or toasted sesame seeds
Marinade
- Olive oil
- Soy sauce or gluten-free tamari
- Honey
- Dijon mustard
- Garlic, minced
For the Sriracha Mayo
- Mayonnaise
- Sriracha
- Honey
- Fresh lemon juice
What is Furikake Seasoning?
Furikake is a Japanese seasoning traditionally sprinkled over cooked rice. Blends commonly contain dried nori, toasted sesame seeds, salt, and a little sugar. Some varieties also include bonito flakes, shiso, wasabi, egg, or dried salmon.
It adds salty, savory flavor and a light crunch to rice, salmon, eggs, vegetables, and other simple dishes.
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 nonstick or cast-iron skillet over medium-high heat.
- 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
Refrigerate the salmon, rice, vegetables, and sauce in separate airtight containers for up to 3 days.
Reheat the salmon and rice until hot, then add the cold vegetables and sriracha mayo just before serving.
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
Equipment
- Large skillet
- Medium saucepan or rice cooker
- Mixing Bowl
- Wisk
- Sharp knife
- Cutting board
- Spatula or tongs
Ingredients
- 1 ¼ pounds salmon fillet, cut into one-inch cubes (skin on or removed)
- 1 cup sushi rice
- 1 large cucumber, peeled and diced
- 1 mango, diced or 1 cup thawed frozen mango
- 1 cup shelled edamame, thawed
- 3 green onions, sliced
- ½ cup fresh cilantro leaves
- 2 tablespoons furikake seasoning (or toasted sesame seeds)
Salmon Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or gluten-free tamari
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove minced garlic
Sriracha Mayo
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
Instructions
- Cook rice according to package directions. Keep warm.
- Pat the salmon dry. Whisk together the olive oil, soy sauce, honey, Dijon mustard, and garlic. Add the salmon and gently toss to coat. Marinate at room temperature for 10-15 minutes.
- Stir together mayonnaise, sriracha, honey, and lemon juice until smooth.
- Heat a large nonstick skillet over medium-high heat. Lift the salmon from the marinade, allowing the excess to drip off, and arrange it in a single layer. If using skin-on salmon, place it skin-side down first. Cook for about 2 minutes per side, working in batches if necessary, until browned and cooked through.
- Divide the warm rice among four bowls. Top with the salmon, cucumber, mango, edamame, green onions, and cilantro. Sprinkle with furikake, drizzle with sriracha mayo, and serve immediately.
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