beamingbaker.com
Easy Salmon Rice Bowl Recipe
This easy Salmon Rice Bowl recipe has brown sugar and soy sauce glazed salmon served with creamy sriracha mayo, fresh red cabbage and carrots with steamed edamame, topped with black and white sesame seeds!
Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Instructions
- 01
Whisk together all Sriracha Mayo Sauce ingredients in a small bowl until well combined: mayonnaise, sriracha, and lemon. Cover and store in the refrigerator.
- 02
Preheat oven to 400°F. In a small bowl, whisk together oil, soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, and ginger. Whisk until fully combined.
- 03
Using a silicone cooking brush, coat a 9-inch square baking dish in oil. Place salmon fillets, skin-side down onto the pan dish, leaving space in between fillets for even cooking.
- 04
Pour the sauce evenly over the fillets. Brush to coat all sides of the salmon.
- 05
Bake for 10-14 minutes, until flaky and the salmon can easily separate from the skin.
- 06
Evenly divide rice, cucumber, cabbage, carrots, edamame, avocado, and salmon into 4 bowls. Drizzle sriracha mayo over the bowl and garnish with sesame seeds.
- 07
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Nutrition
per serving · 1 serving
- Calories
- 642
- Protein
- 42g
- Carbs
- 41g
- Fat
- 34g
- Fiber
- 6g
- Sugar
- 8g
- Sat. fat
- 5g
- Sodium
- 625mg
- Cholesterol
- 100mg
Variations & swaps
Variations
- Since we like to eat this healthy & spicy salmon rice bowl often, Erik and I make simple swaps to keep this recipe fresh and exciting. Here are a few swaps you can make.
- Grains: instead of white rice, use brown rice, quinoa, or wild rice
- Fish: try spicy honey teriyaki salmon, salmon bites, or blackened salmon
- Shrimp: swap the salmon with bang bang shrimp or Asian garlic shrimp
- Veggies: sub all veggies with maple Brussel sprouts, steamed broccoli, creamy cilantro lime slaw or blistered green beans
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