Salmon Rice Bowl

Name: Salmon Rice Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 lbs salmon fillet, skin removed, cut into cubes; 1/4 cup soy sauce; 2 tbsp honey; 2 tsp toasted sesame oil; 2 cloves garlic, minced; 1 tbsp rice vinegar; 1 tbsp vegetable oil; 3 cups cooked white rice; 1 cucumber, diced; 2 avocado, sliced; 1/4 cup mayonnaise; 2 tsp sriracha; 2 tsp sesame seeds, toasted; 2 scallion, thinly sliced

The practical 2026 viral bowl: soy-sesame glazed salmon chunks over rice with cucumber, avocado, and spicy mayo, delivering 35 grams of protein a serving. Components also pack well for lunches: store cooled salmon and rice separately, chilled, up to 3 days.

27 minEasyServes 4620 cal/serving

JapaneseDinnerStovetopHigh ProteinPescatarianLow CarbNut-FreePork-Free

Ingredients

1 1/2 lbs salmon fillet, skin removed, cut into cubes
1/4 cup soy sauce
2 tbsp honey
2 tsp toasted sesame oil
2 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp vegetable oil
3 cups cooked white rice
1 cucumber, diced
2 avocado, sliced
1/4 cup mayonnaise
2 tsp sriracha
2 tsp sesame seeds, toasted
2 scallion, thinly sliced

Instructions

1

In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 2 tsp toasted sesame oil, 2 cloves minced garlic, and 1 tbsp rice vinegar to make the glaze.
2

Add 1 1/2 lbs cut into cubes salmon fillet, skin removed to the glaze and toss gently to coat. Let sit for 10 minutes.
3

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Lift the salmon from the marinade, letting excess drip off, and add to the skillet in a single layer, reserving the marinade.
4

Cook the salmon for 2 to 3 minutes per side, turning gently, until browned outside and just opaque in the center, reaching an internal temperature of 145F.
5

Pour the reserved marinade into the skillet and simmer for 1 to 2 minutes until it thickens into a glaze that coats the salmon.
6

In a small bowl, stir together 1/4 cup mayonnaise and 2 tsp sriracha to make the spicy mayo.
7

Divide 3 cups cooked white rice among bowls. Top with the glazed salmon, 1 diced cucumber, and 2 sliced avocado.
8

Drizzle with the spicy mayo, sprinkle with 2 tsp toasted sesame seeds and 2 thinly sliced scallion, and serve.

Questions

Can I make Salmon Rice Bowl gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Salmon Rice Bowl ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Salmon Rice Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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