Salmon Rice Bowl with Spicy Mayo
Flaky baked salmon over fluffy rice with cucumber, avocado and edamame, finished with a creamy sriracha spicy mayo and a sprinkle of sesame. It's one of the easy, wholesome bowls from the Hearth & Bowls kitchen — simple ingredients, big flavor, and ready in 22 minutes.
Ingredients
- Salmon
- 2 salmon fillets (about 6 oz / 170 g each)
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp sesame oil
- ½ tsp garlic powder
- Bowls
- 1 cup (200 g) white or jasmine rice, uncooked
- 1 cup edamame, shelled
- 1 small cucumber, sliced
- 1 avocado, sliced
- 1 tsp sesame seeds, sliced green onion
- Spicy mayo
- 3 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp lime juice
Instructions
Marinate the salmon
Whisk soy sauce, honey, sesame oil and garlic powder. Brush over the salmon fillets and let sit while the oven heats to 400°F (200°C).
Bake the salmon
Bake the salmon on a lined tray for 10–12 minutes, until it flakes easily with a fork. Let it rest, then break into big chunks.
Cook the rice
Cook the rice according to the package directions and steam or boil the edamame for 3–4 minutes until tender.
Mix the spicy mayo
Stir the mayonnaise with sriracha and lime juice until smooth and creamy. Add more sriracha if you like extra heat.
Prep the toppings
Slice the cucumber and avocado and get your sesame seeds and green onion ready.
Build the bowls
Divide rice between two bowls, top with salmon, edamame, cucumber and avocado, drizzle generously with spicy mayo and finish with sesame and green onion.
Nutrition
Approximate values per serving.
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