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–+ servings
Close-up view of oven-baked salmon fillets with white rice, soy sauce, creamy sriracha mayo, cucumber, avocado, and chopsticks.

Salmon Rice Bowl (TikTok Recipe)

Flaky baked salmon, a slightly-spicy sriracha mayo, soy sauce mixed with ginger and garlic, and fluffy cooked rice - so simple but so delicious!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield:2 salmon rice bowls

Equipment

  • Oven
  • baking sheet
  • Aluminum Foil
  • Paper towels
  • 2 small bowls
  • 2 whisks
  • 2 Serving bowls

Ingredients

For the Salmon

For the Sriracha Mayo

For the Garlic-Ginger Soy Sauce

  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon grated ginger
  • ½ teaspoon grated garlic or finely minced garlic
  • 1 pinch crushed red pepper flakes more or less to taste

For the Bowls

  • 2 cups cooked rice white or brown
  • half of one English cucumber thinly sliced
  • ¼ cup kimchi
  • half of one avocado sliced
  • nori sheets optional

Instructions

  • Preheat oven to 400° Fahrenheit. Line baking sheet with aluminum foil.
  • Place salmon fillets on baking sheet. Pat salmon completely dry with paper towels, then liberally season all sides of fillets with salt and pepper and drizzle avocado oil over tops of fillets.
    Overhead view of two salmon fillets on a baking sheet lined with aluminum foil.
  • Place baking sheet in preheated oven. Bake salmon 8 to 10 minutes, or until salmon reaches 125° Fahrenheit internally.
  • While fillets are baking, add mayonnaise and sriracha to small bowl. Whisk vigorously until ingredients are fully combined, then set bowl aside.
    Overhead view of prepared sriracha mayo in a white bowl with a silver spoon.
  • Add soy sauce, rice vinegar, grated ginger, garlic, and red pepper flakes to second small bowl. Whisk vigorously until ingredients are fully incorporated. Set aside.
    Overhead view of a ginger-garlic soy sauce mixture in a white bowl with a silver spoon.
  • When salmon fillets are cooked through, remove baking sheet from oven.
    Overhead view of two fully-baked salmon fillets on a baking sheet lined with aluminum foil.
  • Fill serving bowls with 1 cup cooked rice per bowl. Top rice with baked salmon fillet, then garnish with cucumber slices, kimchi, and avocado slices. Drizzle sriracha mayo and soy sauce mixture over salmon and rice. Serve rice bowls immediately with nori sheets if desired.
    Overhead view of a salmon rice bowl with cucumber, avocado, kimchi, and nori, topped with sriracha mayo and soy sauce.

Notes

  • In most versions of this recipe, the salmon is placed on the rice and then flaked immediately, before the rest of the ingredients are added to the bowl. That's totally up to you - feel free to serve the fillets intact if you'd rather.
  • Make it Whole30: Use cauliflower rice, not traditional white or brown rice. Replace the soy sauce with coconut aminos. Use a compliant sriracha (store-bought or homemade) and a compliant mayo (store-bought or homemade).
  • Make it Keto: Use cauliflower rice instead of traditional white or brown rice, and use a sriracha that doesn't contain sugar.

Nutrition

Serving Size: 1salmon rice bowl | Calories: 770cal | Protein: 42g | Fat: 43g | Saturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1393mg | Potassium: 1399mg | Total Carbs: 54g | Fiber: 7g | Sugar: 2g | Net Carbs: 47g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg
Recipe By:Sam Guarnieri