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 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.
How to Make a Salmon Rice Bowl
Full instructions in the recipe card; this is just an outline!
- Prep veggies.
Cut and prepare your veggies, except for the avocado.
- Make sauce.
Make sauce by combining hoisin, garlic, soy, rice wine vinegar, ginger, and hot pepper flakes to taste.
- Steam rice.
Steam rice according to the directions on the back of the package.
- 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.
- 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.
- Sriracha mayo.
Mix together sriracha and mayonnaise until smooth (optional). Drizzle sriracha mayo on top!
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)
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!
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.
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.
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
Ingredients
The Sauce
- ⅓ 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
- ⅔ pound salmon fillet, cut into 2 pieces
- 1 cup sushi rice
- 1 extra small purple cabbage, thinly sliced/shaved
- ⅔ cup shredded carrots
- ⅔ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks Grace,
I’ll be checking out more of your recipes. 😁
Enjoyed this recipe…..especially the marinade/dressing!!!
Love the addition of edamame and the fact that you can add your favorites….I sauteed some of my last homegrown bell peppers and some onions and topped with some chopped cilantro.
Nice work on this one!
Hi Mark,
The addition of your peppers, onions, and cilantro sounds fantastic. Thank you so much for your sharing review!
Grace
This is REALLLLY good. I wasn’t sure about the sauce, I thought it might be too hoisin-forward but it’s really good! I added a little extra soy, sriracha, and a tsp of honey. Wish I read the reviews first because mango/pineapple would have been awesome – will do that next time!
Hi Rachel,
Yay! I’m so glad to hear this. Thanks for your comment!
Grace
Hi! How can you make the sauce gluten free? What substitute can you do for hoisin? Thanks!
Hi fellow Grace!
If you can’t find a gluten-free hoisin sauce, you can make a simple version by mixing gluten-free soy sauce like tamari, a dash of Chinese Five Spice, a little honey, maybe a little fresh ginger and or garlic and then a bit of cornstarch to thicken. It’s not going to taste exactly the same since hoisin sauce is so complex, but it will do the job!
I hope this helps 🙂
Grace
Thank you for your reply! I appreciate it. I will try your recipe with gluten free ingredients 🙂
Let me know how it turns out!
Grace
We absolutely loved this recipe as well as the sauce for the salmon. I didn’t have cabbage on hand and added diced mango and heated up chunked pineapple in a Thai sweet chili sauce for a little kick. I will definitely make this again and again. Thank you for sharing this awesome recipe.
Thanks for the review, Regina! I’m so happy the bowls turned out well. Love the pineapple idea 🙂
Grace