Roasted Salmon Rice Bowls With Spicy Mayo
Soy-glazed roasted salmon over rice with edamame, cucumber, avocado and a creamy sriracha mayo. A healthy, high-protein salmon rice bowl ready in 35 minutes.
By Tasty Nest Recipes Editorial TeamPublished
35 min total 4 bowlsEasy
Photo: OriginalJo · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These salmon rice bowls are a fast, wholesome lunch built around fish that is cooked through. A quick soy, honey and ginger glaze caramelises on the salmon as it roasts, and then the fillets are flaked over warm rice.
Crunchy cucumber, creamy avocado, edamame and a drizzle of spicy mayo round out a bowl that is full of protein and healthy fats.
Equipment you'll need
- Rimmed baking sheet
- Parchment paper
- Saucepan with a lid
- Instant-read thermometer
Tips for success
- Pour any glaze left in the bowl over the salmon before roasting rather than reusing it as a sauce.
- Thinner fillets cook faster; start checking at 10 minutes.
- For meal prep, add the avocado on the day you eat the bowl so it does not brown.
Substitutions and variations
- Use trout, cod or shrimp instead of salmon.
- Swap rice for brown rice, quinoa or soba noodles.
- Use Greek yogurt in place of mayonnaise for a lighter sauce.
Storage and reheating
To store: Refrigerate the salmon, rice and vegetables in airtight containers for up to 3 days; keep the sauce separate.
To reheat: Reheat the rice and salmon gently in the microwave for 1 to 2 minutes until hot, or enjoy the salmon cold over warm rice.
Recipe
Roasted Salmon Rice Bowls With Spicy Mayo
Soy-glazed roasted salmon over rice with edamame, cucumber, avocado and a creamy sriracha mayo. A healthy, high-protein salmon rice bowl ready in 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4 bowls
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Salmon
Spicy mayo
Bowls
Instructions
Step 1: Cook the rice
Cook the rice according to the package (or bring to a boil with 1 1/2 cups water, cover and simmer on low for 15 minutes, then rest for 10 minutes).
Step 2: Glaze the salmon
Heat the oven to 425°F (220°C) and line the baking sheet with parchment. Whisk the soy sauce, honey, ginger and sesame oil, and brush over the salmon.
Step 3: Roast
Roast for 10 to 14 minutes, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
Step 4: Make the spicy mayo
Stir the mayonnaise, sriracha and lime juice together.
Step 5: Assemble
Divide the rice among bowls, then add the salmon, edamame, cucumber and avocado. Drizzle with spicy mayo and sprinkle with scallions and sesame seeds.
Cuisine: Japanese-inspired · Course: Lunch
Estimated nutrition per serving
- Calories
- 640
- Protein
- 36 g
- Fat
- 26 g
- Carbs
- 64 g
- Fibre
- 6 g
- Sugars
- 6 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/salmon-rice-bowl
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