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

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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.

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Questions

What internal temperature should Salmon Rice Bowl reach?

For Salmon Rice Bowl, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Can I use another fish instead of salmon in Salmon Rice Bowl?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Rice Bowl uses 1 1/2 lbs salmon fillet, skin removed, cut into cubes.

Is Salmon Rice Bowl spicy?

Moderately. The heat in Salmon Rice Bowl comes from 2 tsp sriracha. For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Salmon Rice Bowl gluten-free?

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

Is Salmon Rice Bowl keto-friendly?

A serving of Salmon Rice Bowl carries 13 g of carbohydrate. Against a strict 20 g keto day that is 65 percent of the budget; against a moderate 100 g low-carb day it is 13 percent.

How much protein is in Salmon Rice Bowl?

One serving (the recipe makes 4) has 44 g of protein in about 620 calories, alongside 13 g carbohydrate and 44 g fat, plus 1002 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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