Save The first time I made this salmon bowl was on a lazy Sunday afternoon when I had some beautiful salmon that needed using up. I was scrolling through TikTok, watching videos of these gorgeous, glistening salmon bites glistening over rice, and thought, why not give it a shot? Twenty minutes later, I had something that tasted like it came from a trendy restaurant but felt entirely mine to customize. It's become my go-to when I want something that feels fancy but requires barely any planning.
I made this for my partner on a night when we were both exhausted from work, and watching their face light up when they took that first bite reminded me why I love cooking. The combination of temperatures and textures—hot salmon, cool avocado, warm rice—felt like a small celebration on a regular day. They asked me to make it again the very next week.
Ingredients
- Salmon fillet: Buy the freshest you can find, cut into roughly 2 cm cubes so they cook evenly and get those gorgeous crispy edges while staying tender inside.
- Soy sauce: The umami backbone that makes the marinade sing; don't skip it even if you think you might.
- Sesame oil: Just a tablespoon goes a long way, giving that authentic nutty depth that makes people ask what your secret ingredient is.
- Sriracha: Optional in the marinade but honestly not really optional if you want that kick; adjust based on your heat tolerance.
- Honey or maple syrup: A small touch that balances the heat and soy, adding a subtle sweetness that ties everything together.
- Garlic powder and black pepper: Simple seasonings that elevate without overpowering the delicate salmon.
- Jasmine or sushi rice: Cook it ahead so it's ready to go; the slight sweetness pairs beautifully with the savory salmon.
- Cucumber: Keeps things fresh and crisp; slice it thin so it doesn't overpower the other flavors.
- Avocado: The creamy element that makes each bite feel luxurious; add it just before serving so it doesn't brown.
- Pickled ginger: A small punch of acidity and brightness that cuts through the richness beautifully.
- Carrot: Julienne it thin so it adds crunch without being tough to eat with chopsticks or a fork.
- Nori sheets: Those little strips of umami that remind you this is a love letter to Japanese-inspired flavors.
- Sesame seeds: Toast them lightly in a dry pan first if you have the time; they taste infinitely better and add a warmth to the bowl.
- Scallions: Fresh, sharp, and essential for that final pop of color and flavor.
- Mayonnaise and sriracha: The spicy mayo is where the magic happens; make it slightly thinner than you think you need so it drizzles beautifully.
- Lime juice: A squeeze of brightness that brings all the creamy, spicy elements into focus.
Instructions
- Marinate the salmon:
- Toss your salmon cubes into a bowl with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper. Let them sit for 10 minutes while you gather your other ingredients—this gives everything time to get friendly and flavored.
- Cook until golden:
- Heat your air fryer or oven to 200°C and arrange the salmon in a single layer so each piece gets a chance to crisp up. Cook for 7 to 10 minutes, flipping halfway through, until the outside is golden and the inside is just cooked through.
- Make the spicy mayo:
- While salmon cooks, whisk together mayo, sriracha, and lime juice in a small bowl. Taste it and adjust the heat level to your preference—it should make you smile.
- Build the base:
- Divide your cooked rice between two bowls, then arrange cucumber, avocado, pickled ginger, carrot, and nori strips on top. Think of it as creating a beautiful landscape that the salmon will soon anchor.
- Bring it together:
- Top each bowl with the hot salmon bites, then drizzle generously with spicy mayo. The contrast of temperatures is part of the magic.
- Finish with flair:
- Scatter sesame seeds and scallions over everything and serve immediately while the salmon is still warm and the textures are at their best.
Save There's something almost meditative about arranging all the components in a bowl—the colors are so vibrant that you feel like you're creating edible art. What started as a TikTok inspiration turned into something I now make entirely by feel, switching out vegetables based on what I find at the market and what matches my mood.
The Secret of the Spicy Mayo
The spicy mayo is honestly where this bowl transforms from good to unforgettable. I learned by accident that if you add a tiny squeeze of lime juice, it brightens the whole thing and prevents it from tasting heavy. The sriracha isn't just heat—it's bringing a subtle depth that makes people wonder what they're tasting. Don't be stingy with it; this is where you make the bowl yours.
Timing and Temperature Play
One of my favorite things about this bowl is how the warm salmon meets cool vegetables and creamy avocado. It's a study in contrast that keeps your palate engaged throughout. The warm rice also warms up the veggies slightly, but the avocado stays cool enough to provide relief from the spice. This balance is what makes it feel so satisfying and complete.
Customizing Your Bowl
The beauty of a bowl format is that you can adjust it based on what you have on hand and what you're craving. I've made it with cauliflower rice when I wanted something lighter, swapped in radish for extra crunch, and once added a soft-boiled egg because I had one sitting there. The salmon and spicy mayo are your anchor; everything else can shift.
- Try adding edamame or snap peas if you want more crunch and protein.
- A drizzle of extra sesame oil at the very end adds richness that feels luxurious.
- If you can't find pickled ginger, a squeeze of fresh ginger and a tiny bit of rice vinegar work beautifully.
Save This salmon bowl became something I make whenever I want to feel like I'm taking care of myself without the stress of complexity. It's the kind of meal that brings a bit of joy to an ordinary day.
Cooking Questions
- → What type of salmon is best for this dish?
Skinless salmon fillets cut into bite-sized cubes work best for even marinating and cooking.
- → Can the salmon bites be cooked without an air fryer?
Yes, baking in a preheated oven at 200°C (400°F) for 7–10 minutes yields crispy, nicely cooked bites.
- → How is the spicy mayo sauce prepared?
Mix mayonnaise with sriracha and lime juice until smooth for a creamy, tangy topping.
- → What are good substitutions for the rice component?
Cauliflower rice is a fresh low-carb option that pairs well with the flavors in the bowl.
- → How can I add more texture to the dish?
Incorporate crunchy edamame or radish slices to enhance the textural contrast alongside the soft ingredients.