Asian Salmon Rice Bowl

5 from 22 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.

Prep Time45

Cook Time20

Total Time1 5

Course: Lunch, Main Course

Cuisine: Asian

Servings: large bowls (or 4 small ones)

Author: Grace Vallo

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