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This fresh salmon rice bowl with spicy mayo is packed with warm salmon, rice, veggies, and seaweed. It is a flavorful, yet easy to make meal full of protein and nutrients.
I have been making a version of this salmon bowl weekly for months now. I just can’t get over how delicious cooked salmon, rice, spicy mayo and pickled cucumbers are together. YUM.
If you love salmon recipes, try my Asian Salmon Fishcakes or Salmon with Coconut Cream Sauce. They make weeknights more delicious.
Table of Contents
Why this recipe is great
- It is a delicious week day meal option and a great way to add salmon to your diet.
- It comes together quickly and easily.
- It is naturally dairy-free and gluten-free.
- It is full of flavor! From the asian pickled cucumbers to the spicy mayo, it has lots of great flavors.
- It is a fun take on that viral tiktok recipe where you wrap your salmon and rice in roasted seaweed sheets.
Recipe ingredients
- White rice– Basmati or jasmine rice both work well for this recipe.
- Salmon– Pre-cut salmon fillets or a large fillet both work here.
- Cucumbers– English cucumbers or American cucumbers both can be used in this recipe.
- Apple cider vinegar– this is used to make the pickled cucumbers.
- Maple syrup– this sweetens the pickled cucumbers. Make sure to use pure maple syrup.
- Sesame oil– this adds nice flavor to the cucumbers. If you can’t find it, you can leave it out.
- Snap peas– these add a nice crunch to the dish.
- Shredded cabbage and carrots– these are served raw and add nice crunch and flavor.
- Roasted seaweed sheets– these can be used to wrap up your salmon and rice.
- Mayonnaise– you can use whatever brand mayo that works for you.
- Hot sauce– this mixes into the mayo to make the spicy mayo.
- Ground ginger– this seasons the spicy mayo as well.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of white rice, you can use brown rice or quinoa.
- Instead of snap peas, you can use edamame or broccoli.
- You can add avocado.
- Instead of pickled cucumbers, you can use plain sliced cucumbers.
Step by step instructions
Step 1: Make the pickled cucumbers. Then set them aside.
Step 2: Cook the white rice.
Step 3: Season the salmon fillets with salt, pepper, and some sliced lemon.
Step 4: Wrap up the salmon fillets in the aluminum foil and bake.
Step 5: Make the spicy mayo by mixing mayonnaise, hot sauce and ground ginger together.
Step 6: Put your bowl together. Add the rice, cabbage, carrots, pickled cucumber, snap peas, and seaweed to the bowl. Top with salmon and spicy mayo.
Expert tips
- To eat: mash up the salmon and other bowl ingredients together and put onto your seaweed sheet and wrap it up.
- To store: Store in an airtight container in the fridge for 3-4 days. Store the pickled cucumbers separately.
- If you like a lot of spicy mayo, you can double the recipe.
- You can use leftover rice or leftover salmon to make these bowls as well. Just top the leftover salmon with the spicy mayo and you are good to go!
Other salmon recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Fresh Salmon Rice Bowl with Spicy Mayo
Ingredients
Salmon bowl ingredients:
- 1 lb salmon fillet
- 1 lemon
- salt and pepper to taste
- 1 cup white rice
- 8 ounces snap peas
- 2 cups shredded cabbage
- 1 cup shredded carrots
- organic roasted seaweed sheets
Pickled cucumber ingredients:
- 1 english cucumber
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 Tablespoons maple syrup
- 1 teaspoon sesame oil
- optional- crushed red pepper
Spicy mayo ingredients:
- 5 Tablespoons mayonnaise
- 2 Tablespoons hot sauce
- 1/2 teaspoon ground ginger
Instructions
- Preheat your oven to 400 degrees F.
- Make the pickled cucumbers. Slice the cucumbers and add to a large bowl. Cover in 1/2 cup apple cider vinegar, 1/4 cup water, 2 Tablespoons maple syrup, 1 teaspoon sesame oil, and mix. Let them sit.
- Put 2 cups of water and 1 cup of rice into a pan and cook over medium heat until the water has evaporated and the rice is done cooking.
- While the rice cooks, cover a cookie sheet in aluminum foil. Put the salmon in the middle of the aluminum foil, season with salt and pepper to taste. Slice the lemon and top the salmon in lemon slices. Lift up the sides of the aluminum foil and wrap the salmon up in it, until you cant see the salmon anymore. Cook for 20-25 minutes, until cooked through.
- Make the spicy mayo. Mix the 5 tablespoons of mayonnaise, 2 Tablespoons of hot sauce, and 1/2 teaspoon of dried ginger together in a bowl.
- Take out 4 plates or larger bowls. Evenly distribute the snap peas, cabbage, shredded carrots, cooked rice, and pickled cucumbers on each plate. Top each plate or bowl with salmon. Sprinkle the spicy mayo on top of each salmon filet. Add roasted seaweed sheets to each plate.
Notes
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- Instead of white rice, you can use brown rice or quinoa.
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- Instead of snap peas, you can use edamame or broccoli.
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- You can add avocado.
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- Instead of pickled cucumbers, you can use plain sliced cucumbers.
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- To eat: mash up the salmon and other bowl ingredients together and put onto your seaweed sheet and wrap it up.
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- To store: Store in an airtight container in the fridge for 3-4 days. Store the pickled cucumbers separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
