Today I’m sharing a recipe for spicy salmon bowls. I could eat this meal every single day for the rest of my life and die happy. Seriously. It’s a cinch to make featuring tamari-ginger roasted salmon, sushi rice, some crunchy veggies, and not one but two sauces (you know how much I love my sauces!).
Table of Contents
Why You’ll Love This Recipe
These easy Salmon Rice Bowls have become one of our family’s favorite healthy dinners because we all get to play in our own way. The delicious recipe was inspired by the rice bowls at Barrique Wine Bar in Lake Geneva, WI, where I ate a few years ago with my mom and sisters-in-law during a weekend getaway. We ended up going twice for lunch because we loved the rice bowls so much. Their version uses raw fish (which you can absolutely use here), which was drizzled with sriracha aioli, but they also serve a tamari-based sauce to drizzle over everything. The combination of the creamy-spicy sauce with the salty-umami-based sauce was divine (so much flavor!).
I created my own version of the bowls the moment I got home, making a tamari sauce with toasted sesame oil, ginger, and maple syrup for balance. The sauce does double duty—it’s also used to glaze salmon fillets (which are roasted for ease). Crunchy cucumber and radishes, creamy avocado, and sticky sushi rice round out the meal. We also tuck in store-bought seaweed snacks, and, as I mentioned, the kids ditch the bowls completely and make sushi instead (here’s how to do it without a sushi mat).
If you love bowl recipes like me, check out these Seared Tuna Bowls, these Pan-Fried Falafel Bowls, or these Healthy-ish Taco Salad Bowls.
How to Make Spicy Salmon Bowls
These easy salmon rice bowls are a cinch to make using roasted salmon, raw veggies, and two no-cook sauces. The combination of the two sauces with the tender fish and fresh veggies is my idea of nirvana. The recipe is super versatile and you can even transform it into Homemade Sushi Rolls instead. Either way, it’s a fun, interactive meal that invites play.
See the printable recipe card below for details, ingredient amounts, and recipe notes.
Ingredient Notes
Tamari Sesame Sauce Ingredients
- tamari or soy sauce
- maple syrup
- toasted sesame oil
- grated ginger
- sriracha
- sesame seeds
Salmon
- salmon fillets, preferably center cut. You can use wild-caught salmon, frozen salmon, etc. Make sure it’s thawed before preparing.
- Salt and freshly ground black pepper
For Serving
- Sushi Rice (tap for recipe): This easy sushi rice is perfectly fluffy and sticky, and it can be made in a rice cooker or on the stovetop. Use it in sushi and rice bowls, or serve it as a side dish!
- Creamy Sriracha Mayo Sauce (tap for recipe)
- Thinly sliced avocado, cucumber and radishes
- Packaged seaweed snacks, halved (optional)
Step-by-Step Instructions
Preheat the oven to 400 degrees F (200 ̊C).
Make the tamari sesame sauce: In a small bowl whisk together the tamari, maple syrup, toasted sesame oil, ginger, and sriracha. Measure out 2 tablespoons of the sauce and set it aside for brushing the salmon. To the rest of the sauce, add the sesame seeds—set this sauce aside for serving.
Make your rice: If you’re serving over a bed of fluffy rice, prepare it now. As the rice cooks, move on to the next step (salmon!). Alternatively, you can make brown rice, white rice, cauliflower rice, or your favorite grain.
Roast the salmon: Place the salmon fillets in a single layer on a parchment-lined baking sheet pan and season them lightly with a pinch of salt and pepper (go light on the salt because of the glaze). Brush half of the reserved sauce (about 1 tablespoon) over the salmon fillets. Roast the salmon for 5 minutes. Remove the pan from the oven and brush the fillets with the remaining 1 tablespoon of sauce. Bake until the fish flakes easily but is still rosy in the center, about 5-8 minutes longer (depending on the size and thickness of the fillets).
Serve: Scoop sushi rice into the center of shallow serving bowls. Transfer the cooked salmon fillets to the bowls (you can leave the skin behind or eat it—I love it!), and drizzle the salmon with the creamy sriracha sauce. Arrange the avocado, cucumber, and radishes alongside (now’s your time to get creative). Tuck in some seaweed snacks, if using. Drizzle everything with some of the reserved tamari sesame sauce (bring the rest to the table). Admire your masterpiece, then dive in.
Recipe Tips
- Feel free to use good quality raw salmon or tuna in place of the roasted salmon.
- The Creamy Sriracha Sauce is also amazing on Seared Tuna Bowls, Veggie Burgers, and Salmon Cakes, and as a dip for sweet potato fries.
- If you have leftover Tamari Sesame Sauce, use it in fried rice, stir fries, or as a dip for Salmon Sushi Wraps.
- The Tamari Sesame Sauce and the Creamy Sriracha Sauce can both be refrigerated for up to 2 weeks. This is great for meal prep so you have these steps done ahead of time.
Serving Tips
You can adapt this spicy salmon bowl recipe according to what you have on hand. Feel free to switch up the fresh vegetables - sugar snap peas, sautéed bok choy, greens, carrots, and mushrooms are all delicious.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. I recommend storing the different components of the salmon bowls separately, then assembling them when ready to serve.
Recipe FAQs
Sushi rice is a sticky, short-grain rice that's lightly coated in a vinegar, salt, and sugar solution. The seasoned sticky rice is slightly sweet and salty, with a delicious flavor that's perfect for sushi, wraps, and rice bowls.
Yes! Cooked salmon can be served cold or hot. In a hot weather time of year, a refreshing cold salmon bowl might be the way to go.
Other Salmon Recipes You Might Like
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Spicy Salmon Rice Bowls
Ingredients
Tamari Sesame Sauce Ingredients
- ⅓ cup tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
Salmon
- 4 4- to 6-ounce salmon fillets, preferably center cut (you can use wild-caught salmon or frozen salmon - make sure it’s thawed before preparing)
- Salt and freshly ground black pepper
For serving
- Sushi Rice, tap for recipe
- Creamy Sriracha Mayo Sauce, tap for recipe
- Thinly sliced avocado, cucumber and radishes
- Packaged seaweed snacks, halved (optional)
Instructions
- Preheat the oven to 400 degrees F (200 ̊C).
- Make the tamari sesame sauce: In a small bowl whisk together the tamari, maple syrup, toasted sesame oil, ginger, and sriracha. Measure out 2 tablespoons of the sauce and set it aside for brushing the salmon. To the rest of the sauce, add the sesame seeds—set this sauce aside for serving.
- Make your rice: If you’re serving over my delicious sushi rice, prepare it now. As the rice cooks, move on to the next step (salmon!). Alternatively, you can make brown rice, white rice, cauliflower rice, or your favorite grain for a bed of rice.
- Roast the salmon: Place the salmon fillets in a single layer on a parchment-lined baking sheet and season them lightly with a pinch of salt and pepper (go light on the salt because of the glaze). Brush half of the reserved sauce (about 1 tablespoon) over the salmon fillets. Roast the salmon for 5 minutes. Remove the pan from the oven and brush the fillets with the remaining 1 tablespoon of sauce. Bake until the fish flakes easily but is still rosy in the center, about 5-8 minutes longer (depending on the size and thickness of the fillets).
- Serve: Scoop sushi rice into the center of shallow serving bowls. Transfer the cooked salmon fillets to the bowls (you can leave the skin behind or eat it—I love it!), and drizzle the salmon with the creamy sriracha sauce. Arrange the avocado, cucumber, and radishes alongside (now’s your time to get creative). Tuck in some seaweed snacks, if using. Drizzle everything with some of the reserved tamari sesame sauce (bring the rest to the table). Admire your masterpiece, then dive in.
Notes
Recipe Tips
- Feel free to use good quality raw salmon or tuna in place of the roasted salmon.
- The Creamy Sriracha Sauce is also amazing on Seared Tuna Bowls, Veggie Burgers, and Salmon Cakes, and as a dip for sweet potato fries.
- If you have leftover Tamari Sesame Sauce, use it in fried rice, stir fries, or as a dip for Salmon Sushi Wraps.
- The Tamari Sesame Sauce and the Creamy Sriracha Sauce can both be refrigerated for up to 2 weeks. This is great for meal prep so you have these steps done ahead of time.
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