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Glazed sesame-topped pieces over rice in a blue bowl with chopsticks, similar to this salmon bowl recipe
Chef Emma

Salmon Rice Bowls With Spicy Mayo

Soy-honey glazed salmon cubes, air fried or roasted, served over rice with spicy mayo, cucumber, avocado, edamame and quick pickled carrots.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-inspired
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Glazed salmon
  • 1 1/4 lb skinless salmon fillet 565 g, cut into 1-inch cubes
  • 2 tsp avocado or neutral oil 10 ml
  • 3 tbsp low-sodium soy sauce 45 ml, or tamari
  • 2 tbsp honey 42 g
  • 1 tsp toasted sesame oil 5 ml
  • 1 tsp rice vinegar 5 ml
  • 1 clove garlic finely grated
  • 1 tsp fresh ginger grated
  • black pepper to taste
Rice
  • 1 1/4 cups short-grain white or jasmine rice 250 g uncooked, rinsed
  • 1 1/2 cups water 360 ml
  • 1 tbsp rice vinegar 15 ml, optional
  • 1 tsp sugar optional
Spicy mayo
  • 1/4 cup mayonnaise 55 g
  • 1 1/2 tbsp sriracha 25 g, to taste
  • 1 tsp lime juice
Pickled carrots and toppings
  • 2 medium carrots about 120 g, cut into matchsticks
  • 1/3 cup rice vinegar 80 ml
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 Persian cucumbers about 150 g, sliced
  • 1 large avocado about 200 g flesh, sliced
  • 1 cup shelled edamame 150 g, thawed
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds
  • nori strips or furikake optional

Equipment

  • Air fryer or rimmed sheet pan with parchment
  • Medium saucepan with lid or rice cooker
  • Small saucepan
  • Small jar for pickles
  • Instant-read thermometer

Method
 

  1. Rinse the rice, then bring it to a boil with 1 1/2 cups (360 ml) water. Cover, cook on low 15 to 18 minutes and rest 10 minutes off the heat. Stir in the rice vinegar and sugar if using.
  2. Stir the 1/3 cup rice vinegar, 1 tbsp sugar and 1/2 tsp salt until dissolved. Add the carrots and let them sit at least 20 minutes; drain before serving.
  3. Whisk the soy sauce, honey, sesame oil, 1 tsp rice vinegar, garlic, ginger and pepper. Pat the salmon dry and toss with the oil and 2 tbsp of the glaze.
  4. Air fry at 400°F (200°C) in a single layer for 7 to 9 minutes, shaking once, or roast on a lined sheet pan at 425°F (220°C) for 10 to 12 minutes, until the salmon reaches 145°F (63°C).
  5. Simmer the remaining glaze 1 to 2 minutes until it coats a spoon, then toss gently with the hot salmon.
  6. Mix the mayonnaise, sriracha and lime juice.
  7. Divide the rice among 4 bowls. Top with salmon, cucumber, edamame, pickled carrots and avocado, drizzle with spicy mayo, and finish with green onions and sesame seeds.

Notes

For meal prep, pack the rice, salmon, edamame and cucumber together and keep the spicy mayo, pickles and avocado separate. Refrigerate within 2 hours and eat within 3 to 4 days, cold or reheated to 165°F (74°C). Calories are an estimate per bowl from USDA FoodData Central values.