Save The first time I saw these salmon bowls popping up everywhere, I was sitting at my tiny apartment kitchen table half-watching a cooking video while my rice cooker bubbled away in the corner. Something about the contrast of crispy hot salmon against cool crisp vegetables just made sense, and I happened to have a piece of salmon in the fridge that needed using. Now it is the kind of dinner I throw together when I want something that feels special but does not take forever.
I made this for my sister last summer when she came over complaining about being stuck in a dinner rut. We stood around the counter assembling our bowls like we were building something important and she went quiet for a second after the first bite then immediately asked for the recipe. That is when I knew this was not just another trendy recipe but actually something worth keeping.
Ingredients
- 300 g skinless salmon fillet cut into 2 cm cubes: Fresh salmon gives the best texture but frozen works too if thawed completely and patted dry
- 1 tbsp soy sauce: This creates the savory base for the marinade so use a good quality one you enjoy drinking from a spoon
- 1 tbsp sesame oil: Toasted sesame oil adds that nutty aroma that makes everything taste restaurant quality
- 1 tsp sriracha optional: Leave this out if you are heat sensitive but it really helps balance the honey
- 1 tsp honey or maple syrup: This is what makes the salmon caramelize and get those gorgeous crispy edges
- 1/2 tsp garlic powder: I prefer garlic powder here because fresh garlic can burn at high heat
- 1/2 tsp black pepper: Freshly ground makes a noticeable difference in the final flavor
- 200 g cooked jasmine or sushi rice: Short grain rice sticks together better and feels more authentic to the bowl experience
- 1/2 cucumber thinly sliced: English cucumbers work great because they have fewer seeds and stay crisper
- 1 small avocado sliced: Wait to slice this until right before serving so it does not brown
- 2 tbsp pickled ginger:This adds bright acidity that cuts through the rich salmon
- 1 small carrot julienned: A vegetable peeler makes quick work of creating thin ribbons
- 1 sheet nori cut into strips: Kitchen shears are way easier than a knife for cutting nori
- 1 tbsp sesame seeds: Toast these in a dry pan for 2 minutes for extra nuttiness
- 2 tbsp scallions sliced: Include both the white and green parts for different levels of onion flavor
- 2 tbsp mayonnaise: Kewpie mayo has a richer flavor but regular works perfectly fine
- 1 tbsp sriracha: Adjust this based on how much heat you like in your sauce
- 1 tsp lime juice: Fresh lime juice brightens the entire sauce and balances the creaminess
Instructions
- Marinate the salmon:
- Toss the salmon cubes with soy sauce sesame oil sriracha honey garlic powder and black pepper until evenly coated. Let it sit for at least 10 minutes while you prep everything else but no longer than 30 minutes or the texture starts to change.
- Cook the salmon bites:
- Preheat your air fryer or oven to 200°C 400°F and arrange the salmon in a single layer with space between each piece. Cook for 7 to 10 minutes turning halfway until golden and just cooked through still slightly translucent in the center.
- Make the spicy mayo:
- Whisk together the mayonnaise sriracha and lime juice until smooth and bright orange. Taste and add more sriracha if you want more heat or a tiny pinch of salt if it needs balancing.
- Prep the bowls:
- Divide the warm rice between two bowls and arrange the cucumber avocado pickled ginger carrot and nori strips in sections on top. Think of it like composing a plate where every bite gets a little bit of everything.
- Assemble and serve:
- Add the hot salmon bites right on top and drizzle generously with the spicy mayo. Sprinkle with sesame seeds and scallions and eat immediately while the salmon is still warm and crispy.
Save This recipe became my go-to for dinner guests because it looks impressive but I am not stuck in the kitchen missing the conversation. Everyone builds their own bowl exactly how they like it and there is something about the format that makes people linger at the table longer.
Making It Your Way
Once you have the basic formula down this bowl adapts to whatever you have in the fridge or what feels good that season. Sometimes I use brown rice or quinoa and in summer I might skip the rice entirely and use extra vegetables with a extra drizzle of sauce.
Getting The Texture Right
The magic of this bowl happens in the contrast between textures and that mostly comes down to how you cook the salmon and when you cut the vegetables. I slice my cucumber and carrot right before assembling so they stay snappy and I never skip the sesame seeds because that tiny crunch matters more than you would think.
Meal Prep Magic
You can get everything ready ahead except the final cook and assembly which makes this perfect for busy weekdays. I marinate the salmon in the morning and keep the vegetables prepped in separate containers in the fridge then just cook the salmon and assemble when I get home.
- Cut all the vegetables the night before and store them in containers
- Keep the sauce in a small jar and give it a shake before using
- If taking this for lunch pack the salmon separately and reheat it
Save This is the kind of meal that manages to feel nourishing without trying too hard and that might be exactly why it stuck around in my rotation long after the trend passed.
Cooking Q&A
- → How should the salmon be prepared for this dish?
Cut the salmon into small cubes and marinate with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper for about 10 minutes before cooking.
- → What is the best cooking method for salmon bites here?
Air frying or oven baking at 200°C (400°F) for 7–10 minutes until golden ensures crispy, cooked-through salmon bites.
- → Can the rice be substituted with other options?
Yes, cauliflower rice can be used as a low-carb alternative without compromising flavor and texture.
- → What ingredients contribute to the spicy mayo?
A blend of mayonnaise, sriracha, and lime juice creates the creamy, spicy sauce that complements the salmon and veggies.
- → Which vegetables add freshness and crunch to the bowl?
Sliced cucumber, avocado, pickled ginger, julienned carrot, and nori strips provide a bright and crisp contrast to the salmon and rice.
- → Are there allergen considerations to keep in mind?
This dish contains fish, egg, and soy, with possible traces of sesame and gluten from some ingredients; caution is advised for sensitive individuals.