Salmon Rice Bowl

Easy, healthy Salmon Rice Bowl served with perfectly baked salmon, an array of vibrant toppings over the brown rice, and drizzled with sriracha mayo.

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– 4 ounces (125grams) wild salmon fillets – ▢1 teaspoon extra virgin olive oil – ▢1/8 teaspoon salt – ▢1 cup brown rice or white rice – ▢1 cup water – ▢2 tablespoons mayonnaise – ▢1 1/2 teaspoons Sriracha – ▢1 1/2 teaspoons 50%-less-sodium tamari (Japanese soy sauce) – ▢1 teaspoon mirin – ▢1/2 teaspoon freshly grated ginger – ▢1/4 teaspoon chili oil or chili flakes – ▢1/2 ripe avocado (cut into cubes) – ▢1/2 cup cucumber (chopped ) – ▢1/2 cup spicy kimchi – ▢12 sheets (4-inch) nori (roasted seaweed) (for serving)

Step 1

Preheat oven to 400°F (205°C). Place the salmon on a baking pan lined with parchment paper. Drizzle with extra virgin olive oil, and evenly sprinkle salt on top. Bake the salmon for 8 minutes until cooked through.

Step 2

Add brown rice and water to a pot (or a saucepan), and cook according to package directions.

Step 3

In a small bowl, mix mayonnaise and Sriracha, and set aside. In a separate bowl, whisk together tamari, mirin, ginger, and chili oil (or chili flakes).

Step 4

Transfer the brown rice to two serving bowls. Top with salmon, avocado, cucumber, and spicy kimchi. Drizzle the Sriracha mayonnaise and tamari sauce over the salmon and rice, and serve with nori.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.