Delicious Salmon Rice Bowl with Seaweed

I never understood the obsession with poke bowls until I realized I could make something just as good at home without the $15 price tag. Turns out, all you need is some leftover rice, a piece of cooked salmon, and a spicy mayo that takes about thirty seconds to mix together.

This salmon rice bowl is basically my lazy weeknight version of those trendy bowls you see everywhere. The rice gets fluffy, the salmon gets tossed in a sauce that’s equal parts creamy and spicy, and the seaweed adds that little bit of crunch when you crumble it on top. It’s the kind of dinner that looks like you tried really hard but actually comes together in about fifteen minutes—assuming you already have the rice and salmon cooked, which I usually do.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great in your rice bowl. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this bowl, you can use salmon with the skin on or off, depending on your preference – if you leave it on, try to get it crispy in the pan for extra texture and flavor.

Options for Substitutions

This rice bowl is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Salmon fillets: You can use other fish like tuna, trout, or even cooked shrimp. If you’re not into seafood, teriyaki chicken or tofu work great too – just adjust your cooking time accordingly.
• Rice: White rice is classic, but brown rice, jasmine rice, or even cauliflower rice are good alternatives. Keep in mind that brown rice will need more cooking time and liquid.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you prefer, though the sauce will be tangier. You can also use Japanese Kewpie mayo for a richer flavor.
• Sriracha: Any hot sauce works here – try sambal oelek, gochujang, or even a dash of cayenne pepper mixed with a little vinegar. Adjust the amount based on your heat preference.
• Avocado: If avocados aren’t available or you’re not a fan, cucumber slices or edamame add nice texture and freshness to the bowl.
• Seaweed sheets: Nori sheets are traditional, but you can skip them entirely or use shredded seaweed salad instead. Some people also like adding crispy wonton strips for crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon rice bowls is using cold rice straight from the fridge, which won’t absorb the sauces properly and creates a clumpy texture – that’s why the ice cube trick is genius, as it creates steam that reheats and loosens the rice without drying it out.

Another common error is not shredding the salmon finely enough, which makes it harder to mix evenly with the rice and sauces, so use a fork to break it into small, bite-sized flakes.

When microwaving, make sure your bowl is covered with a damp paper towel or microwave-safe lid to trap the moisture, and if your microwave runs hot, start with 2 minutes and add time in 30-second intervals to avoid overcooking the salmon.

Finally, wait until the rice mixture has cooled slightly before adding the avocado, since the heat can turn it brown and mushy faster than you’d like.

What to Serve With Salmon Rice Bowl?

This salmon rice bowl is pretty filling on its own, but I love adding some quick pickled cucumbers or a side of edamame to round out the meal. If you want to make it more of a spread, miso soup is always a great choice and takes just a few minutes to whip up. You could also serve some extra veggies on the side like steamed broccoli or snap peas with a drizzle of sesame oil. For a lighter option, a simple cucumber salad with rice vinegar and a pinch of salt complements the richness of the salmon and creamy mayo sauce really well.

Storage Instructions

Store: Keep your salmon rice bowl components separate if you’re meal prepping. Store the cooked salmon and rice in separate airtight containers in the fridge for up to 3 days. I like to slice the avocado fresh when I’m ready to eat, since it browns quickly, but you can also store it with a squeeze of lemon juice to keep it green.

Assemble Later: The spicy mayo sauce keeps well in a small jar in the fridge for about a week. When you’re ready to eat, just warm up the rice and salmon separately in the microwave, then build your bowl fresh with the avocado, seaweed, and toppings. This way everything tastes just as good as when you first made it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1700
• Protein: 55-70 g
• Fat: 50-65 g
• Carbohydrates: 180-210 g

Ingredients

For the salmon mixture:

• 3 salmon fillets, cooked and flaked
• 3 tbsp mayonnaise (I prefer Hellmann’s mayonnaise or Kewpie)
• 3 tbsp soy sauce
• 2.5 tbsp sriracha (for a moderately spicy kick)

For the rice base:

• 2.5 cups cooked rice (sushi rice or short-grain white rice works best)
• 2 ice cubes (added to the rice for extra fluffiness)

For the toppings:

• 1 avocado (ripe, hass variety), sliced
• seaweed sheets (for wrapping or crumbling over the bowl)
• 2 sprigs green onion, thinly sliced
• 1 tsp toasted sesame seeds
• 1/4 cup pickled ginger, thinly sliced

Step 1: Prepare the Spicy Mayo Sauce Base

• 3 tbsp mayonnaise
• 3 tbsp soy sauce
• 2.5 tbsp sriracha

In a small bowl, whisk together the mayonnaise, soy sauce, and sriracha until fully combined and smooth.

This creates your flavor base that will coat all the components.

Set aside while you prepare the other elements.

I like to make this first so the flavors have a moment to meld together.

Step 2: Warm and Fluff the Rice

• 2.5 cups cooked rice
• 2 ice cubes

Place the cooked rice in a microwave-safe bowl and nestle the ice cubes into the rice.

Microwave for 2-3 minutes until the rice is warmed through and the ice cubes have melted, which will help separate the grains and add moisture for a fluffy texture.

Remove from microwave and fluff gently with a fork to break up any clumps.

Step 3: Combine Salmon with Spicy Mayo

• 3 salmon fillets, cooked and flaked
• spicy mayo sauce from Step 1
• warm rice from Step 2

Add the flaked cooked salmon to the warm rice from Step 2, then pour the spicy mayo sauce from Step 1 over top.

Mix everything together thoroughly so the sauce coats the salmon and rice evenly, creating a cohesive base.

The warmth of the rice will help the flavors meld beautifully.

Step 4: Build and Garnish the Bowl

• salmon-rice mixture from Step 3
• 1 avocado, sliced
• seaweed sheets
• 2 sprigs green onion, thinly sliced
• 1 tsp toasted sesame seeds
• 1/4 cup pickled ginger, thinly sliced

Transfer the salmon-rice mixture to a serving bowl or onto a sheet of seaweed (if using it as a base or wrapper).

Arrange the sliced avocado, pickled ginger, and green onion on top in an organized pattern.

Scatter the toasted sesame seeds over everything, and crumble or tear additional seaweed over the top for texture and umami depth.

I find that arranging toppings last keeps them looking fresh and appetizing.

Delicious Salmon Rice Bowl with Seaweed

Delicious Delicious Salmon Rice Bowl with Seaweed recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 3 servings

Calories 1550 kcal

Ingredients

  

For the salmon mixture::

• 3 salmon fillets, cooked and flaked
• 3 tbsp mayonnaise (I prefer Hellmann's mayonnaise or Kewpie)
• 3 tbsp soy sauce
• 2.5 tbsp sriracha (for a moderately spicy kick)

For the rice base::

• 2.5 cups cooked rice (sushi rice or short-grain white rice works best)
• 2 ice cubes (added to the rice for extra fluffiness)

For the toppings::

• 1 avocado (ripe, hass variety), sliced
• seaweed sheets (for wrapping or crumbling over the bowl)
• 2 sprigs green onion, thinly sliced
• 1 tsp toasted sesame seeds
• 1/4 cup pickled ginger, thinly sliced

Instructions

 

• In a small bowl, whisk together the mayonnaise, soy sauce, and sriracha until fully combined and smooth. This creates your flavor base that will coat all the components. Set aside while you prepare the other elements. I like to make this first so the flavors have a moment to meld together.
• Place the cooked rice in a microwave-safe bowl and nestle the ice cubes into the rice. Microwave for 2-3 minutes until the rice is warmed through and the ice cubes have melted, which will help separate the grains and add moisture for a fluffy texture. Remove from microwave and fluff gently with a fork to break up any clumps.
• Add the flaked cooked salmon to the warm rice from Step 2, then pour the spicy mayo sauce from Step 1 over top. Mix everything together thoroughly so the sauce coats the salmon and rice evenly, creating a cohesive base. The warmth of the rice will help the flavors meld beautifully.
• Transfer the salmon-rice mixture to a serving bowl or onto a sheet of seaweed (if using it as a base or wrapper). Arrange the sliced avocado, pickled ginger, and green onion on top in an organized pattern. Scatter the toasted sesame seeds over everything, and crumble or tear additional seaweed over the top for texture and umami depth. I find that arranging toppings last keeps them looking fresh and appetizing.