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Asian Salmon Rice Bowl

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5 from 7 votes

Baked salmon with a homemade Asian-inspired sauce, assorted veggies, garnishes and an optional sriracha mayo make a salmon rice bowl that tastes as delicious as it looks.

There’s a reason why this is one of my husband’s favorite recipes. If you’re a salmon fan and you like Asian flavors, you’ll want salmon rice bowls every week!

Salmon obsessed? Oven Baked Blackened Salmon is flavor-packed and hard to resist.

What is a Salmon Rice Bowl?

The best part about a salmon rice bowl is that it’s customizable. A fluffy bed of rice, topped with assorted veggies, baked salmon, and fun sauces make salmon rice bowls a fun meal for the whole family, for date night, or for meal prep!

This salmon rice bowl recipe includes suggested veggies, baked salmon, mushrooms and shallots marinated in a hoisin garlic sauce, recommended garnishes and an easy sriracha mayo to top it all off.

Salmon Rice Bowl Ingredients

The Sauce

The sauce will be used to marinate our salmon and roasted mushrooms and shallots, and it’ll also be a drizzle for the top of our finished salmon rice bowls!

  • Hoisin sauce – hoisin sauce is an absolutely delicious base for our Asian-inspired sauce.
  • Garlic – garlic…because garlic!
  • Soy sauce – soy sauce adds a salty, umami touch!
  • Rice wine vinegar – rice wine vinegar adds a subtle acidity.
  • Fresh ginger – fresh ginger adds more delicious sweet, peppery Asian flavor.
  • Hot pepper flakes – depending on how spicy you like your bowl, add a little or a lot!

The Bowl

  • Salmon fillet – cut your salmon into a piece per bowl.
  • Sushi rice – sushi rice is hard to beat! It’s such a classic.
  • Purple cabbage – purple cabbage, shaved on a mandolin or with a sharp knife, adds sweetness, crunch and beautiful color.
  • Shredded carrots – carrots can be bought, pre-shredded, in the grocery store.
  • Edamame – edamame can either be found precooked and refrigerated in the grocery store, or in the frozen section. Frozen edamame can easily be steamed in the microwave.
  • English cucumber – I love making thinly sliced cucumber rounds with a mandolin or a sharp knife.
  • Baby bella (cremini) mushrooms – baby bella mushrooms (AKA cremini mushrooms) roasted in the oven along with shallots in our homemade sauce to add something really special to your salmon rice bowl!
  • Shallots – shallots roasted with mushrooms in our homemade sauce are such a delicious addition.
  • Avocado – slice your avocado right before serving your bowls to keep it green and fresh.
  • Peanuts – peanuts are a great crunchy, buttery garnish.
  • Everything bagel seasoning, or furikake – a little sprinkle of everything bagel seasoning or furikake tie your whole bowl together.

The Sriracha Mayo (Optional)

  • Sriracha – although it’s optional mix together spicy, tangy, sweet sriracha with mayo for a creamy, delicious drizzle on top of your salmon bowl.
  • Mayonnaise – regular mayo is the base for sriracha mayo.
Ingredients for salmon rice bowl

How to Make a Salmon Rice Bowl

Full instructions in the recipe card; this is just an outline!

  1. Prep veggies.

    Cut and prepare your veggies, except for the avocado.

  2. Make sauce.

    Make sauce by combining hoisin, garlic, soy, rice wine vinegar, ginger, and hot pepper flakes to taste.

  3. Steam rice.

    Steam rice according to the directions on the back of the package.

  4. Bake salmon and mushrooms.

    While rice is cooking, place salmon in a baking dish. Drizzle with about 1/3 of the sauce. In a separate bowl, toss together mushrooms, shallots and about 1/3 of the sauce. Bake salmon at 450 degrees for 14-19 minutes; and halfway through baking, add mushroom and shallot mixture to roast along with the salmon.

  5. Assemble.

    Once rice and salmon are done, assemble your bowls! Make a bed of rice. Add salmon to the center of the rice. Along the perimeter of the bowl, add each of the other ingredients: roasted mushrooms and shallots, cabbage, cucumber, carrots, edamame, and sliced avocado. Garnish bowl with the leftover 1/3 of the sauce, everything bagel seasoning (or furikake), and peanuts.

  6. Sriracha mayo.

    Mix together sriracha and mayonnaise until smooth (optional). Drizzle sriracha mayo on top!
    drizzle salmon rice bowl with sriracha mayo to finish.

Substitutions & Additions

Here are some substitute ideas and additions in case you want to swap out or add ingredients!

  • Like a lot of sauce? Double the amount of sauce ingredients!
  • Have other veggies on hand? Feel free to add or subtract the veggies listed as you wish.
  • Can’t find fresh ginger for the sauce? Leave it out!
  • Don’t want salmon? Try Grilled Pork Tenderloin or Juicy Chicken Breast.
  • Don’t want sushi rice? Try brown rice, basmati or jasmine rice. Keep in mind the cook times vary. Adjust recipe timing accordingly.
  • Can’t find purple cabbage? Use savoy cabbage or regular green cabbage.
  • Don’t like mushrooms? Leave out the roasted mushrooms and shallots.
  • Don’t want to make sriracha mayo? You can oftentimes find premade sriracha mayo in the grocery store!

Frequently Asked Questions (FAQs)

Can you meal prep (make ahead) salmon rice bowls?

Absolutely yes! Make the bowls 2-3 days ahead, leaving extra sauce and sriracha mayo on the side. Store bowl in an airtight container (to keep rice moist). Serve chilled as-is or reheat salmon and rice, adding veggies last. The avocado is the only part of the bowl that won’t last in the fridge pre-sliced!   

How do I store leftover salmon rice bowls?

You can store assembled salmon rice bowls, in an airtight container, right in the fridge for 2-3 days. You can even eat the salmon chilled! I recommend adding sauce drizzle and mayo right before serving.

How do I reheat salmon rice bowl?

You can serve a salmon rice bowl with chilled salmon (no need to reheat), or place salmon and rice in an airtight container (to lock in the rice’s moisture) and gently warm in the microwave.

How do I make salmon rice bowls spicy?

This salmon rice bowl recipe is spicy only if you want it spicy! Add more hot pepper flakes to the sauce and add extra sriracha mayo to your bowls if you like it hot. You can even garnish your bowl with more hot pepper flakes too!

More Salmon Recipes You’ll Love!

Asian Salmon Rice Bowl

Baked salmon with a homemade Asian-inspired sauce, assorted veggies, garnishes and an optional sriracha mayo make a salmon rice bowl that tastes as delicious as it looks.
5 from 7 votes
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Course: Lunch, Main Course
Cuisine: Asian
Keyword: any season
Servings: 2 large bowls (or 4 small ones)
Calories: 1498kcal
Author: TastefullyGrace

Ingredients

The Sauce

  • cup hoisin sauce
  • 1 large garlic clove smashed and minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon fresh ginger minced
  • Hot pepper flakes to taste

The Bowl

  • pound salmon fillet cut into 2 pieces
  • 1 cup sushi rice
  • 1 extra small purple cabbage thinly sliced/shaved
  • cup shredded carrots
  • cup edamame cooked
  • ½ English cucumber thinly sliced into rounds
  • ½ pound baby bella (cremini) mushrooms sliced
  • 2 shallots cut into rings
  • 1 avocado sliced
  • ½ cup peanuts
  • Everything bagel seasoning or furikake to garnish

The Sriracha Mayo (Optional)

  • ¼ cup sriracha
  • ¼ cup mayonnaise

Instructions

  • Preheat oven to 450°F. Cut and prepare your veggies, except for the avocado.
  • Make sauce by combining hoisin, garlic, soy, rice wine vinegar, ginger, and hot pepper flakes to taste. Set aside.
  • Steam rice according to the directions on the back of the package. I usually steam my rice for 20 minutes after it’s brought to a boil.
  • While rice is cooking, place salmon in a baking dish. Drizzle with about ⅓ of the sauce. In a separate bowl, toss together mushrooms, shallots and about ⅓ of the sauce (make sure to leave enough sauce for garnish!). Bake salmon for 14-19 minutes; and halfway through baking, add mushroom and shallot mixture to roast along with the salmon. Salmon is done when the center is opaque (the FDA recommends an internal temp of 145 degrees).
  • Once rice and salmon are done, assemble your bowls! Make a bed of rice. Add salmon to the center of the rice. Along the perimeter of the bowl, add each of the other ingredients: roasted mushrooms and shallots, cabbage, cucumber, carrots, edamame, and sliced avocado. Garnish bowl with the leftover ⅓ of the sauce, everything bagel seasoning (or furikake), and peanuts.
  • Optional: for extra deliciousness, vigorously mix together sriracha and mayonnaise until smooth. Drizzle sriracha mayo on top!

Video

Notes

  • You can use up to a pound of salmon, depending on how much you’d like per bowl.
  • If you like extra sauce, double the amount of sauce ingredients.
  • This recipe is VERY customizable. If you don’t want to use the sauce part of this recipe, use a premade marinade! Have other veggies on hand? Use them! Don’t like mayo? Skip the sriracha mayo.
  • Salmon bake time depends on the thickness of your salmon. The average fillet takes about 16 minutes, but if it’s thicker or thinner than average, it could take more or less time.

Nutrition

Serving: 1large bowl | Calories: 1498kcal | Carbohydrates: 166g | Protein: 67g | Fat: 68g | Saturated Fat: 10g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 2961mg | Potassium: 3801mg | Fiber: 28g | Sugar: 39g | Vitamin A: 12166IU | Vitamin C: 279mg | Calcium: 391mg | Iron: 12mg
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