Save to Pinterest The first time I made this was on a lazy Tuesday evening when my phone wouldn't stop buzzing with TikTok videos of these beautiful salmon bowls. I'd been meaning to try something more adventurous than my usual weeknight rotation, and there was something about the combination of crispy, flaky salmon and that creamy spicy sauce that felt both elegant and impossibly easy. Twenty minutes later, I was plating up something that looked like it belonged in a trendy café, not my humble kitchen. My partner took one bite and asked why I hadn't been making this all along.
I made this for my coworker Sarah who'd been talking about wanting to eat healthier but hated the word diet. When she saw what I brought for lunch, she was surprised something this vibrant and delicious could actually be nutritious. She's been asking for the recipe ever since, and honestly, it's become my go-to when I want to impress someone without spending hours in the kitchen.
Ingredients
- Salmon fillet, 300g, cut into 2cm cubes: Look for a piece that's bright pink and smells like the ocean, not fishy. If your salmon feels soft or the color is dull, find a different piece.
- Soy sauce, 1 tbsp: This is your salt and umami backbone, so don't skip it or try to use tamari as a 1:1 swap without adjusting.
- Sesame oil, 1 tbsp: Use the good stuff here—toasted sesame oil has a deeper, nuttier flavor that regular sesame oil can't match.
- Sriracha, 1 tsp plus 1 tbsp for mayo: Keep this optional if heat isn't your thing, but the dish really needs that sharp kick.
- Honey or maple syrup, 1 tsp: This balances the salty-spicy-savory flavors and keeps the marinade from being one-note.
- Garlic powder, 1/2 tsp: Fresh garlic can make the marinade watery, so the powder is actually the right call here.
- Black pepper, 1/2 tsp: A tiny bit goes a long way, so don't be tempted to double it.
- Jasmine or sushi rice, 200g cooked: Jasmine rice is slightly sweet and fluffy, which pairs better with the spicy elements than regular white rice.
- Cucumber, 1/2, thinly sliced: The cool crispness cuts through the richness of the salmon beautifully.
- Avocado, 1 small, sliced: Add this right before serving or it'll turn brown and sad.
- Pickled ginger, 2 tbsp: This adds a bright, fresh zing that makes the whole bowl feel balanced.
- Carrot, 1 small, julienned: The natural sweetness complements the spicy mayo in an unexpected way.
- Nori, 1 sheet, cut into strips: Toast it lightly over a flame if you want the flavor to really pop.
- Sesame seeds, 1 tbsp: Sprinkle these on just before eating so they stay crunchy.
- Scallions, 2 tbsp, sliced: Use both the white and green parts for different flavor notes.
- Mayonnaise, 2 tbsp: Japanese mayo has more richness, but regular mayo works fine.
- Lime juice, 1 tsp: Fresh squeezed makes all the difference in that spicy mayo.
Instructions
- Make the marinade and coat your salmon:
- In a bowl, whisk together soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper until the honey dissolves completely. Add your salmon cubes and toss gently until every piece is coated, then let it sit for 10 minutes while you prep everything else.
- Get your salmon crispy:
- Preheat your air fryer to 200°C or your oven to 400°F. Lay the salmon bites in a single layer on your air fryer basket or a lined baking sheet, making sure they're not touching. Cook for 7 to 10 minutes, giving them a gentle shake halfway through—they're done when the edges are golden and the centers are opaque.
- Whisk up the spicy mayo:
- While the salmon is cooking, combine mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and creamy, tasting as you go to adjust the heat level.
- Build your bowls:
- Divide the cooked rice between two bowls, then arrange your cucumber slices, avocado, pickled ginger, carrot, and nori strips in little piles around the rice. This isn't just for looks—it keeps each element distinct so you get different flavors in every bite.
- Bring it all together:
- Top each bowl with the hot salmon bites, then drizzle generously with the spicy mayo. Finish with a sprinkle of sesame seeds and scallions, then serve immediately while the salmon is still warm.
Save to Pinterest What I love most about this bowl is how it came together as the perfect thing to eat when I wanted to feel taken care of without having to put on a whole production. There's something about the warmth of the salmon hitting the cool vegetables that just feels right.
Why This Bowl Works
The genius of this dish is that every element serves a purpose beyond just tasting good. The pickled ginger and scallions provide freshness that cuts through the richness of the salmon and mayo, while the avocado adds creaminess without any extra sauce. The sesame oil in the marinade gives you that toasted, nutty depth that makes people ask what your secret ingredient is. It's a lesson I've learned from watching cooking videos—don't just throw things together, understand why each component is there.
Timing and Prep Strategy
The beauty of this recipe is that nothing requires complicated timing. You can prep all your vegetables first, then while the salmon marinates and cooks, you're essentially done. I usually cut everything and arrange it on the counter before the salmon even goes in, so it's just assembly when the hot food is ready. This is the kind of meal you can throw together on a weeknight without feeling rushed, or make fancy enough for someone you're trying to impress.
Make It Your Own
Once you nail this version, the variations are endless. I've made it with cauliflower rice for nights when I'm being stricter about carbs, added edamame for extra protein, and even switched the salmon for seared tuna when I was feeling fancy. The spicy mayo is forgiving too—if you like it milder, use less sriracha and add a touch of honey instead. The core formula of crispy protein, rice, fresh vegetables, and a creamy sauce can handle a lot of improvisation.
- Try adding a handful of edamame for extra crunch and plant-based protein.
- Swap the rice for cauliflower rice, soba noodles, or even leafy greens if you're keeping it lighter.
- Drizzle extra lime juice over the whole bowl if you want more brightness and acid.
Save to Pinterest This salmon bowl taught me that some of the best meals are the ones that feel effortless but taste like you actually tried. It's become my favorite proof that healthy eating doesn't have to feel like punishment.
Recipe FAQs
- → How do I get crispy salmon bites?
Marinate salmon cubes briefly, then air fry or bake at 200°C (400°F) for 7–10 minutes, turning halfway for even crispiness.
- → Can I substitute jasmine rice with other grains?
Yes, sushi rice, brown rice, or cauliflower rice work well for variations in texture and dietary preferences.
- → What ingredients are in the spicy mayo?
The spicy mayo combines mayonnaise, sriracha, and lime juice for a creamy, tangy, and mildly spicy sauce.
- → How can I add more crunch to the bowl?
Including edamame, radish slices, or extra sesame seeds enhances texture and adds fresh, crunchy notes.
- → Is this dish suitable for pescatarian diets?
Yes, the main protein is salmon, making it appropriate for pescatarian dietary choices.