Salmon Rice Bowl with Spicy Mayo Recipe

If you’ve ever found yourself craving something that’s comforting yet fresh, flavorful but easy to whip up, this Salmon Rice Bowl with Spicy Mayo Recipe is absolutely your go-to. I love this because it balances that tender, perfectly cooked salmon with the creaminess and kick of spicy mayo — it’s like a little party in every bite. Plus, it’s super versatile and quick enough for a weeknight dinner. Trust me, once you try it, you’ll be making this again and again!

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Ingredients You’ll Need

The magic of this Salmon Rice Bowl with Spicy Mayo Recipe lies in the simple, fresh ingredients that play off each other so well. When you shop, try to get center-cut salmon fillets for a nice even shape—makes cooking easier and prettier. And don’t skip the kewpie mayo if you can find it; it adds a perfect creaminess that regular mayo just can’t match.

• Salmon filet: Center-cut, skin removed, so your cubes cook evenly and beautifully.
• Soy sauce: Use a good quality one for that deep umami flavor.
• Honey: Adds just the right touch of sweetness to balance the spice.
• Sriracha: My favorite chili sauce to kick up the heat without overwhelming the flavors.
• Garlic and ginger: Freshly grated for that punch of aromatics and warmth.
• Kewpie mayo: If you can’t find it, regular mayo works, but kewpie has that extra silky texture.
• Toasted sesame oil: Adds a nutty depth to the spicy mayo.
• Steamed rice: Perfect fluffy base that soaks up all the flavors.
• Persian or baby cucumbers: Adds a crunchy, refreshing crisp.
• Avocado: Creamy, buttery slice that cools down the spice.
• Edamame: A protein-packed, vibrant green veggie that plugs the nutrition gap.
• Sesame seeds and nori sheets: These little garnishes give a beautiful finish and extra flavor layers.

Variations

I love trying little twists on my Salmon Rice Bowl with Spicy Mayo Recipe, depending on what I’ve got on hand or what mood I’m in. Feel free to play around with the veggies and spice levels to make this your own.

• Spice Level: Sometimes I double the sriracha in the spicy mayo because my family loves heat, but if you prefer mild, just cut back a bit.
• Veggie Swap: I’ve swapped out cucumbers for shredded carrots or bell peppers to add color and crunch—both delicious.
• Gluten-Free: Use tamari instead of soy sauce, and you’re all set for a gluten-free meal.
• Plant-Based: For my plant-based friends, try marinating tofu cubes the same way and bake—it’s super tasty and protein-packed.

How to Make Salmon Rice Bowl with Spicy Mayo Recipe

Step 1: Whisk Up the Marinade

Start by mixing your soy sauce, honey, sriracha, garlic, and ginger together in a bowl until everything blends into a smooth, flavorful marinade. I always make sure the honey is fully dissolved—sometimes I warm the soy sauce slightly to help with that—because it really helps the salmon soak up those flavors evenly.

Step 2: Prep and Marinate the Salmon

Pat your salmon dry with paper towels—this is key to get a nice bake without steaming. Cut it into 1½-inch cubes, which helps them cook evenly and makes them perfect for scooping in a bowl later. Toss those cubes with the marinade and let them sit for at least 20 minutes. Pro tip: if you have time, marinating a few hours up to overnight in the fridge really amps up the flavor.

Step 3: Mix the Spicy Mayo

In a small bowl, whisk together the kewpie mayo, sriracha, grated ginger, soy sauce, and toasted sesame oil until silky smooth. This spicy mayo is the creamy kick that’s worth the extra effort, so don’t skip it. Pop it in the fridge while the salmon marinates.

Step 4: Bake the Salmon

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Spread the salmon cubes out, making sure they aren’t crowded (that helps them roast instead of steam). Bake for 8 to 10 minutes until cooked through, then switch your oven to broil and blast it for 1-2 minutes to get a lovely light char on top. Keep a close eye here so it doesn’t burn—this step adds a ton of flavor and texture.

Step 5: Assemble Your Salmon Rice Bowls

Divide the fluffy steamed rice into bowls first. Pile on the baked salmon, then add cucumber halves, avocado slices, and steamed edamame. Drizzle generously with your spicy mayo, sprinkle toasted sesame seeds, and tear nori sheets over the top for that umami boost. I love how all these textures come together—it’s like eating a celebration of flavors.

How to Serve Salmon Rice Bowl with Spicy Mayo Recipe

Garnishes

I’m all about the little finishing touches. I seriously love sprinkling toasted sesame seeds on top—it adds that light crunch and nutty aroma that pairs perfectly with the richness of the salmon. I also like tearing nori sheets into strips right before serving; it gives each bite a subtle seaweed flavor that’s just divine.

Side Dishes

Pair this with a simple miso soup and maybe some pickled radishes or ginger on the side. These light sides complement without overpowering and help make your meal feel complete and balanced.

Creative Ways to Present

For special occasions, I’ve served these in cute mini bowls as part of a spread with other Japanese-inspired small bites. Another fun idea is to wrap the salmon and rice in nori sheets like hand rolls—your guests will love the interactive factor!

Make Ahead and Storage

Storing Leftovers

I like to store any leftover salmon and rice separately in airtight containers to keep textures intact. The spicy mayo goes into a small jar in the fridge. This way, when you reheat, the salmon stays tender and the rice doesn’t get soggy.

Freezing

I haven’t had great luck freezing the salmon rice bowls assembled because avocado and cucumbers don’t freeze well. But you can freeze the marinated salmon cubes raw to bake later—just thaw them overnight in your fridge before cooking.

Reheating

Reheat the salmon and rice in the oven or microwave with a loose cover; this retains moisture and keeps the salmon from drying out. Then, add fresh avocado slices and cucumbers when serving to keep that fresh crunch alive.

FAQs

Final Thoughts

This Salmon Rice Bowl with Spicy Mayo Recipe is one of those dishes I always come back to because it’s so reliable, tasty, and adaptable. Every time I serve it, people ask for seconds—even those who usually shy away from fish. If you want a meal that’s fresh, satisfying, and a little bit special without a ton of effort, you really have to try this. Believe me, your taste buds will thank you!

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