Bowl meals are the best. You have different foods and textures, everything is nestled together, and you can pick and choose what you want on each bite or mix it up. After making air fryer salmon bites so many times, these salmon rice bowls are my favorite way to enjoy them.
The salmon gets quickly marinated in a sweet, spicy, and tangy sauce and then is cooked in the air fryer, although you can also cook it in a skillet. The marinade gives them a little bit of a crisp on the outside while the inside is juicy and tender. To bring them all together, they are served with fluffy rice, crisp veggies, creamy avocado, and topped with spicy sriracha mayo.
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These salmon rice bowls are full of flavor and so satisfying. Plus, they make a great balanced meal packed with protein, carbs, and healthy fats, and are great for lunch or a weeknight dinner. My husband is not a big fan of salmon, but loves it when I make this dish!
Why you’ll love this salmon rice bowl recipe
- ready in 40 minutes from start to finish!
- packed with flavor – the combination of the marinade and the salmon is so tasty!
- macro-balanced – they have a good balance of protein, carbohydrates, healthy fats, and fiber for a balanced meal.
Ingredients
- skinless salmon – I like using wild-caught salmon. Tip – you can ask your butcher to remove the skin for you or do it yourself at home with a sharp knife.
- coconut aminos – a gluten-free alternative to soy sauce.
- sriracha – for a little spice
- honey – for a touch of sweetness
- rice vinegar
- sesame oil
- fresh garlic
- ground ginger
- white rice
- cucumber
- shredded carrots
- edamame
- avocado
- mayo
- lime juice
- salt and pepper
How to make air fryer salmon bowls
- Mix the marinade. In a medium bowl, mix the coconut aminos, sriracha, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Adjust according to taste.
- Marinate salmon. Add salmon cubes to the bowl and mix well to evenly coat all the pieces. Let marinate for at least 15 minutes or longer if desired.
- Cook rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Add rinsed white rice and 1 1/3 cups water to a medium pot. Make your rice according to the package.
- Cook salmon. Air fryer – Add salmon pieces to your air fryer basket in a single layer, spreading them out evenly. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Air fry at 400 degrees for 7 minutes. Stovetop – in a large skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.
- While the salmon cooks, make your sauce (you can also do this when the salmon is marinating). Add mayo, sriracha, lime juice, honey, salt, and pepper to a small bowl and whisk to combine. Adjust according to taste.
- Assemble. Divide the rice, air fryer salmon, cucumber, carrots, avocado, and edamame between the bowls. Drizzle with sriracha mayo.
- Enjoy! Top with additional toppings and enjoy.
Storage
- fridge – if you have leftovers, allow salmon to cool completely and store it in an airtight container in the refrigerator for up to 4 days.
- freezer – I do not recommend freezing this recipe as the texture will change once defrosted.
- reheating – reheat leftover salmon bites in the air fryer at 400 degrees for 3 minutes.
Substitutions
- salmon – I like using wild-caught sockeye salmon, but your favorite type of salmon fillet will work. You could also substitute shrimp or your favorite seafood.
- coconut aminos – soy sauce, low-sodium soy sauce, or tamari will work instead, it will just change the flavor a bit. If using soy sauce, the recipe will not be gluten-free.
- sriracha – any kind of chili hot sauce should work instead.
- honey – maple syrup will work instead.
- rice vinegar – apple cider vinegar or lime juice will work instead.
- sesame oil – avocado oil or a light olive oil will work instead, but the flavor will not be the same as sesame oil has a rich and nutty flavor.
- fresh garlic – garlic powder will work instead. Use 1/2 teaspoon.
- ground ginger – fresh minced ginger will work instead. Use 2 teaspoons.
- white rice – any kind of rice (brown rice, wild rice…) will work. You can also use another grain like quinoa or farro. You could substitute cauliflower rice for a low-carb option.
- veggies – feel free to change up the veggies to your liking.
- sriracha mayo – spicy mayo will work or really any kind of sauce you like, store-bought or homemade.
More healthy bowl recipes
- summer grilled chicken and rice bowl
- ground beef taco bowl
- copycat sweetgreen harvest bowl
- greek chicken bowl
- savory breakfast bowl
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Salmon Rice Bowls
Salmon rice bowls made with marinated sweet and spicy salmon, fluffy rice, veggies, and topped off with sriracha mayo. They make a delicious protein and flavor-packed meal for lunch or dinner. Gluten-free and dairy-free.
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ingredients
Salmon Bites
- 10 ounces salmon, skin removed and cut into 1-inch cubes
- 1 tablespoon coconut aminos
- 1 tablespoon sriracha
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- salt and pepper, to taste
- 1/2 tablespoon olive oil (only use if cooking on the stovetop)
For the bowls:
- 2/3 cup white rice (dry)
- 1 cup diced cucumber (130 grams)
- 1/2 cup shredded carrots (40 grams)
- 1/2 heaping cup shelled edamame (85 grams)
- 1/2 small avocado, diced (60 grams)
- for topping – green onions, sesame seeds…
instructions
- Mix the marinade. In a medium bowl, mix the coconut aminos, sriracha, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Adjust according to taste.
- Marinate salmon. Add salmon cubes to the bowl and mix well to evenly coat all the pieces. Let marinate for at least 15 minutes or longer if desired.
- Cook rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Add rinsed white rice and 1 1/3 cups water to a medium pot. Make your rice according to the package.
- Cook salmon. Air fryer – Add salmon pieces to your air fryer basket in a single layer, spreading them out evenly. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Air fry at 400 degrees for 7 minutes. Stovetop – in a large skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd the pan. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.
- While the salmon cooks, make your sauce (you can also do this when the salmon is marinating). Add mayo, sriracha, lime juice, honey, salt, and pepper to a small bowl and whisk to combine. Adjust according to taste.
- Assemble. Divide the rice, air fryer salmon, cucumber, carrots, avocado, and edamame between the bowls. Drizzle with sriracha mayo.
- Enjoy! Top with additional toppings and enjoy.
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nutrition
Nutrition Facts
Salmon Rice Bowls
Amount Per Serving (1 bowl)
Calories 638
Calories from Fat 229
% Daily Value*
Fat 25.4g39%
Saturated Fat 3.5g22%
Polyunsaturated Fat 5.3g
Monounsaturated Fat 11.3g
Cholesterol 95mg32%
Sodium 835mg36%
Potassium 1137mg32%
Carbohydrates 62.3g21%
Fiber 6.6g28%
Sugar 17g19%
Protein 41.6g83%
Vitamin A 1981IU40%
Vitamin C 14mg17%
Calcium 81mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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I love this recipe for salmon. The fish is so moist and the sauce very tasty! The combination of the condiments is perfect for a healthy fulfilling meal!! One of my favs!!
So glad you love it, Nancy! Thanks for trying it!
Great dish and easy to prepare
Thanks, Dan!
This really hit the spot. It tastes so fresh and was perfect for this spring day. I will be making this again!
So glad you enjoyed the bowls. Thanks, Carolyn!