This easy Salmon Bowl is so delicious! It’s served with rice, cucumber, mango and avocado then topped with chili crisp and spicy mayo.
This bowl is just perfect for a healthy lunch or dinner and comes together in no time. Plus, you can customize it with your favourite toppings to make it your own.
Why you’ll love this recipe
- Packed with flavour: The spicy mayo and chili crisp add just the right amount of heat and richness, balanced by sweet mango and creamy avocado.
- Fresh and nourishing: This is a well-rounded satisfying meal that feels both light and filling.
Ingredients and substitutions
- Salmon – Swap with tofu, shrimp, chicken, or canned salmon for a different protein.
- Soy sauce – Use tamari for a gluten-free option or coconut aminos for less sodium and a hint of sweetness.
- Sesame oil – Try avocado oil or olive oil; chili oil adds a spicy twist.
- Garlic – Substitute with garlic powder (1/4 tsp per clove), shallots, or onion.
- Avocado – Use hummus, guacamole, or even a sliced boiled egg for a creamy alternative.
- Mango – Pineapple, mandarin oranges or peaches work well for a sweet pop.
- Cucumber – Zucchini ribbons, radishes or shredded carrots add crunch.
- Cilantro – If you’re not a fan, go for parsley, basil or mint instead.
- Green onions – Replace with chives or thinly sliced red onions.
- Chili crisp – Sub in chili oil, sambal oelek, hot sauce or crushed red pepper with sesame oil.
- White rice – Try brown rice, jasmine rice, quinoa or cauliflower rice for a lighter option.
Spicy Mayo
- Light Mayo – Use Greek yogurt for a lighter version or vegan mayo for dairy-free.
- Sriracha – Substitute with sambal oelek, hot sauce, or gochujang for a deeper, richer heat.
If you love this spicy mayo, then you’ll love my Bang Bang Sauce!
How to make these salmon bowls
Step 1: Make the marinade.
Mix soy sauce, sesame oil and garlic together.
Step 2: Marinate the salmon.
Let it sit for at least 15 minutes.
Step 3: Cook the rice.
Cook in a pot or rice cooker.
Step 4: Make the spicy mayo.
Mix together the mayo and sriracha.
Step 5: Sear the salmon.
Sear salmon, then add the marinade until it thickens.
Step 6: Assemble the bowls.
Arrange your toppings on top of the rice, drizzle with chili crisp and spicy mayo, then dig in!
Recipe Tips & Variations
Looking to make this salmon bowl your own? Try switch up the flavours or add extra crunch with these variations and tips.
- Use pre-cooked rice: You can use microwaveable rice packs if you’re short on time!
- Try a different protein: Swap the salmon with tofu, shrimp or grilled chicken for a different taste.
- Add more crunch: Top with roasted peanuts, crispy onions or shredded nori for added texture.
- Make it low-carb: Serve the toppings with cauliflower rice or a bed of greens instead of white rice.
- More flavour: Marinate salmon overnight.
- Mix up the veggies: Try sliced radish, edamame, shredded carrots or red cabbage for extra colour and crunch.
Frequently asked questions
Can I bake the salmon instead of searing it?
Definitely. Bake at 400°F for 12 – 15 minutes, ot until the salmon flakes easily with a fork.
Can I use canned salmon?
While fresh is best for texture, canned salmon works in a pinch. Just skip the marinade and flake it over the bowl.
What’s a good non-dairy substitute for spicy mayo?
Use vegan mayo or mashed avocado mixed with hot sauce for a good dairy-free alternative.
What to serve with salmon bowls
These flavour-packed salmon bowls are a complete meal on their own, but if you’re looking to round things out or serve a crowd, here are a few great ideas to pair with them:
- Miso Soup
- Seaweed salad
- Steamed dumplings
- Pickled veggies
- Fresh spring roll
How to store and reheat
Store: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Reheat salmon and rice in the microwave for 1 – 2 minutes until heated through.
Freeze and reheat from frozen: Freeze salmon and rice separately for up to 2 months. Defrost overnight in the fridge, then reheat as usual.
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- A rice cooker is invaluable for saving time, and it cooks other grains, too!
- Get a meat thermometer to make sure your salmon is cooked through.
Chili Crisp Salmon Bowls
Equipment
- Squeeze bottle for drizzling sauce
Ingredients
- 16 oz salmon cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1 avocado sliced
- 1 cup mango diced
- 1 cup cucumber sliced
- 1/2 cup cilantro finely chopped
- 2 green onions sliced
- 1 tbsp chili crisp
- Sesame seeds for garnish
Rice
- 1 cup white rice
- 1.5 cup water
- 1 pinch salt
Spicy mayo
- 1/2 cup light mayo
- 1 tbsp sriracha
Instructions
- Mix soy sauce, sesame oil and garlic together in a large bowl, then toss with salmon. Let marinate for at least 15 minutes and up to 24 hours.
- Meanwhile, add rice, water and salt to a rice cooker or pot on the stove and cook until all liquid has absorbed, and mix mayo and sriracha together to make the spicy mayo.
- Heat a large skillet over medium-high heat with a splash of oil. Cook salmon, seasoning with salt and pepper and reserving marinade in the bowl, for 2 minutes per side until a nice sear forms. Add remaining marinade and cook for 1 more minute until the sauce thickens.
- Serve salmon over cooked rice, then add cucumber, avocado and mango, garnishing with green onions, cilantro and sesame seeds. Drizzle spicy mayo and chili crisp overtop, then serve and enjoy!
Comments & Reviews
Taylor Stinson says
The salmon is so tender and I’m obsessed with the sauce!