Salmon Rice Bowl
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.
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
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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.
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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.
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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.
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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.
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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.
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6
In a small bowl, stir together 1/4 cup mayonnaise and 2 tsp sriracha to make the spicy mayo.
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7
Divide 3 cups cooked white rice among bowls. Top with the glazed salmon, 1 diced cucumber, and 2 sliced avocado.
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8
Drizzle with the spicy mayo, sprinkle with 2 tsp toasted sesame seeds and 2 thinly sliced scallion, and serve.