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A salmon rice bowl with cucumbers, mango and siracha mayo.

Salmon Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Asian-Inspired


Soy Ginger Salmon Rice Bowl – this salmon rice bowl recipe is packed with flavor and so easy to make! The perfect weeknight dinner!




  • 2 tablespoons avocado oil (or olive oil)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon sesame oil
  • 1/2 tablespoon rice vinegar
  • 1/4 cup soy sauce (tamari for gluten-free)
  • 1 teaspoon worstershire sauce
  • 2 teaspoons garlic, minced
  • pinch of ground black pepper
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon chili garlic sauce
  • pinch of kosher salt

Sriracha Mayo:

  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha (more to taste)

Salmon Bowl:

  • 1 pound fresh salmon, skin off and cut into 1 inch cubes
  • 1 tablespoon avocado oil
  • 2 cups mango, diced 
  • 2 cups edamame, shelled
  • 1 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup carrots, julienned  
  • 1 batch marinated cucumbers
  • 4 cups cooked rice of your choice (I used basmati)*


  1. Sauce/Marinade: Combine the Marinade/Sauce ingredients in a mason jar. Place the cap on top and tightly close. Shake to combine. Set aside. (Note: about half of this sauce will be used to marinate the salmon, the rest will be used to pour over top the completed bowls).
  2. Marinate Salmon: Place cubed salmon chunks in a medium-sized bowl or reusable silicone bag.  Pour a little less than half of the sauce over the salmon – just enough to coat the salmon. Reserve the rest for later. Toss to coat the salmon and place in the refrigerator for a minimum of 30 minutes or overnight. 
  3. Sriracha Mayo: Combine the Sriracha Mayo in a small bowl; stir to combine. Taste and add any additional Sriracha, as-desired.
  4. Prep Remaining Ingredients: While the salmon is marinating you can prep the rest of the ingredients: mango, edamame, green onions, cilantro, carrots, marinated cucumbers and rice.
  5. Cook Salmon: Bring a large cast iron skillet to medium-high heat. Add avocado oil; swirl to coat the pan. Working in batches so you don’t crowd the pan, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest 5 minutes. 
  6. Serve: Divide rice between bowls and top with mango, edamame, green onion, cilantro. carrots, marinated cucumbers and then cooked salmon along with some Sriracha mayo. Top salmon with remaining Marinade/Sauce and sprinkle with some sesame seeds if you want and enjoy! 


  • Salmon: I highly recommend using fresh salmon for this recipe for best results – you can use frozen, but it tends to be very watery and may impact the recipe.
  • Prep Ahead: this is a great recipe to prep ahead of time! Make the sauce, marinate the salmon, make the marinated cucumbers, rice, etc. When it comes time for dinner you can quickly cook the salmon (which only takes a few minutes) and dinner will be ready in no time!
  • Extra Saucy: feel free to halve again or double the Sauce/Marinade (it’s SO good) if you want extra sauciness at the end!
  • Gluten-Free: to make this recipe gluten-free use Tamari in place of soy sauce.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Air Fryer Salmon Bites: you can cook the salmon bites in the air fryer if you want!