Name: Salmon Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1½ cups jasmine rice; ½ cup mayonnaise; 2 tablespoons sriracha; 3 cups coleslaw mix (or shredded cabbage and carrots); 2 green onions, sliced; 1 tablespoon rice vinegar; 1 tablespoon honey; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon mirin; 1 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1 teaspoon cornstarch; 2 tablespoons olive oil or vegetable oil; 1½ pounds skinless salmon fillet, cut into cubes; 1 English cucumber, sliced; 1 avocado, sliced; 1 tablespoon toasted sesame seeds; Salt and black pepper, to taste

A salmon rice bowl is one of those dishes that feels comforting, fresh, and exciting all at once. I love how this recipe layers fluffy jasmine rice, teriyaki-style glazed salmon bites, crunchy cabbage slaw, creamy avocado, crisp cucumber, and a spicy drizzle of sriracha mayo. Each bite balances savory, sweet, spicy, and tangy flavors, making it a meal that always leaves me satisfied.

Why You’ll Love This Recipe

I like this salmon rice bowl because it feels like a complete meal in one dish. The salmon is perfectly seared and coated in a glossy, flavorful sauce that pairs beautifully with the cool crunch of the slaw and cucumber. I enjoy adding avocado for creaminess and finishing it with sesame seeds and spicy mayo for that extra punch. It’s nourishing, filling, and still light enough that I don’t feel weighed down. Plus, it’s customizable, so I can swap ingredients depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jasmine rice
Mayonnaise
Sriracha
Coleslaw mix (or homemade with cabbage and carrots)
Green onions
Rice vinegar
Honey
Soy sauce
Sesame oil
Mirin
Fresh ginger
Garlic
Cornstarch
Olive oil or vegetable oil
Skinless salmon fillet
English cucumber
Avocado
Toasted sesame seeds
Salt and black pepper

Directions

Cook the jasmine rice according to the package instructions.
Mix together mayonnaise and sriracha to make the spicy mayo. Transfer to a small bag for drizzling later.
Toss together coleslaw mix, green onions, rice vinegar, honey, soy sauce, and sesame oil. Season lightly with salt and set aside.
Whisk together the salmon sauce: soy sauce, mirin, honey, sesame oil, ginger, garlic, and cornstarch until smooth.
Pat salmon pieces dry, season with pepper, and sear in a hot skillet with oil for 2 to 3 minutes.
Pour the prepared sauce over the salmon and cook for about 30 seconds until thickened.
Assemble the bowls with a base of rice, then top with salmon, slaw, avocado, cucumber, and sesame seeds. Drizzle with sriracha mayo before serving.

Servings and timing

This recipe makes 5 servings. Each bowl takes about 15 minutes of prep time and 15 minutes of cooking time, so I can have dinner ready in around 30 minutes.

Variations

I like switching things up with this dish:

I sometimes use brown rice, cauliflower rice, or quinoa instead of jasmine rice.
For the slaw, I make my own with shredded red and green cabbage plus carrots.
When I don’t have mirin, I use dry sherry or even apple cider vinegar.
To cut back on sodium, I swap soy sauce for low-sodium tamari.
I’ve also tried making the spicy mayo with Greek yogurt for a lighter version.
Other vegetables like bok choy, snap peas, or sautéed mushrooms make great add-ins.
When I want to change the protein, I use chicken instead of salmon and cook it through.

Storage/Reheating

I prepare the rice and salmon a day ahead if needed and keep them refrigerated in separate containers. I reheat both in the microwave on 50% power until warm. The slaw holds up well for a day, but I slice the cucumber fresh and cut the avocado just before serving to keep them fresh.

FAQs

Can I use frozen salmon for this recipe?

Yes, I often use frozen salmon fillets. I just make sure they are fully thawed and patted dry before cooking so they sear properly.

What can I use instead of sriracha?

If I don’t have sriracha, I swap in chili garlic sauce or a touch of gochujang for a similar spicy kick.

How do I keep the salmon from drying out?

I sear it quickly on high heat and only cook it on one side before adding the sauce. This keeps the salmon tender and juicy.

Can I make this bowl vegetarian?

Yes, I sometimes use tofu instead of salmon. I cube it, pan-sear it, and toss it with the same sauce.

Is this recipe good for meal prep?

Absolutely. I portion out the rice, salmon, and slaw into containers, then add cucumber and avocado fresh each day for the best texture.

Conclusion

This salmon rice bowl is one of my favorite quick dinners because it’s flavorful, healthy, and endlessly customizable. I love how the tangy slaw and creamy avocado balance the bold salmon and spicy mayo. It’s a meal that feels restaurant-worthy but comes together easily at home. Whether I’m cooking for myself or feeding the whole family, this recipe is always a hit.