Salmon Bowl Recipe

overhead of salmon rice bowls

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Perfectly cooked salmon topped onto a rice bowl with asian-inspired ingredients. An all-in-one salmon bowl recipe featuring protein and veggies topped with a delicious spicy sriracha mayo.



  • 4 pieces of miso salmon (or see instructions above for teriyaki salmon)
  • 1 1/2 cups dry white rice (jasmine or basmati)
  • 1 large avocado, thinly sliced
  • 1 large carrot, grated
  • 1 large English cucumber, thinly sliced
  • 3 green onions, chopped

For sauce:

  • 1/4 cup mayonnaise
  • 1 tbsp sriracha sauce
  • 2 tsp raw honey

For garnish:

  • 1 tbsp sesame seeds
  • handful of fresh cilantro
  • soy sauce, for drizzling
  • salt + pepper, to taste


  1. Prep and cook your miso salmon according to instructions here. If replacing with teriyaki salmon, see instructions above.

  2. Cook your rice according to package instructions. I like to pressure cook mine for 4 minutes on high in the Instant Pot.

  3. In a small bowl combine mayonnaise, sriracha and honey.

  4. Divide rice into 4 bowls. Top with a piece of salmon. Divide avocado + veggies evenly onto bowls. Drizzle with sriracha mayo and then sprinkle with sesame seeds, cilantro and soy sauce or salt + pepper (if desired).