Salmon Rice Bowl with Soy Ginger Sauce
This easy salmon rice bowl is packed with bold, fresh flavor and comes together with simple ingredients. Tender salmon is marinated in a savory soy ginger sauce, then cooked until perfectly flaky and served over a bed of warm, fluffy rice. Add fresh veggies, sweet mango, and a drizzle of creamy sriracha mayo for a customizable, restaurant-quality bowl that’s perfect for busy weeknights or meal prep.
Ingredients
Marinade/Sauce:
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon fish sauce
- ¼ teaspoon sesame oil
- ½ tablespoon rice vinegar
- ¼ cup soy sauce tamari for gluten-free
- 1 teaspoon worstershire sauce
- 2 teaspoons garlic minced
- pinch ground black pepper
- 1 teaspoon lemon zest
- ½ teaspoon ginger grated
- ½ teaspoon chili garlic sauce
- pinch kosher salt
Sriracha Mayo:
- ½ 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
- ¼ cup fresh cilantro chopped
- ½ cup carrots julienned
- marinated cucumbers
- 4 cups cooked rice I used basmati*
Instructions
- 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).
- 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 about 10 minutes while you prep the rest of the ingredients.
- Sriracha Mayo: In a small bowl, add ½ cup mayonnaise and 1 tablespoon sriracha; stir to combine. Taste and add any additional Sriracha, as-desired.
- 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.
- Cook Salmon: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon 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.
- 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!
Notes
- 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!
- Frozen Salmon: I always say that fresh is best because I feel like frozen tends to cook a little watery, but if that is what you have - use it! Just let it thaw completely and really pat it dry.
- 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: option to make air fryer salmon bites for this bowl, if you want!
Nutrition
Calories: 348kcal | Carbohydrates: 37g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 638mg | Potassium: 638mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1977IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 2mg
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