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Salmon Rice Bowls
Salmon rice bowls made with marinated sweet and spicy salmon, fluffy rice, veggies, and topped off with sriracha mayo. They make a delicious protein and flavor-packed meal for lunch or dinner. Gluten-free and dairy-free.
Prep
10 min
Cook
15 min
Total
40 min
Serves
2
Instructions
- 01
Mix the marinade. In a medium bowl, mix the coconut aminos, sriracha, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Adjust according to taste.
- 02
Marinate salmon. Add salmon cubes to the bowl and mix well to evenly coat all the pieces. Let marinate for at least 15 minutes or longer if desired.
- 03
Cook rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Add rinsed white rice and 1 1/3 cups water to a medium pot. Make your rice according to the package.
- 04
Cook salmon. Air fryer - Add salmon pieces to your air fryer basket in a single layer, spreading them out evenly. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Air fry at 400 degrees for 7 minutes. Stovetop - in a large skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd the pan. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.
- 05
While the salmon cooks, make your sauce (you can also do this when the salmon is marinating). Add mayo, sriracha, lime juice, honey, salt, and pepper to a small bowl and whisk to combine. Adjust according to taste.
- 06
Assemble. Divide the rice, air fryer salmon, cucumber, carrots, avocado, and edamame between the bowls. Drizzle with sriracha mayo.
- 07
Enjoy! Top with additional toppings and enjoy.
Nutrition
per serving · 1 bowl
- Calories
- 638
- Protein
- 41.6g
- Carbs
- 62.3g
- Fat
- 25.4g
- Fiber
- 6.6g
- Sugar
- 17g
- Sat. fat
- 3.5g
- Sodium
- 835mg
- Cholesterol
- 95mg
Variations & swaps
Substitutions
- salmon – I like using wild-caught sockeye salmon, but your favorite type of salmon fillet will work. You could also substitute shrimp or your favorite seafood.
- coconut aminos – soy sauce, low-sodium soy sauce, or tamari will work instead, it will just change the flavor a bit. If using soy sauce, the recipe will not be gluten-free.
- sriracha – any kind of chili hot sauce should work instead.
- honey – maple syrup will work instead.
- rice vinegar – apple cider vinegar or lime juice will work instead.
- sesame oil – avocado oil or a light olive oil will work instead, but the flavor will not be the same as sesame oil has a rich and nutty flavor.
- fresh garlic – garlic powder will work instead. Use 1/2 teaspoon.
- ground ginger – fresh minced ginger will work instead. Use 2 teaspoons.
- white rice – any kind of rice (brown rice, wild rice…) will work. You can also use another grain like quinoa or farro. You could substitute cauliflower rice for a low-carb option.
- veggies – feel free to change up the veggies to your liking.
- sriracha mayo – spicy mayo will work or really any kind of sauce you like, store-bought or homemade.
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