I know, I know, this salmon rice bowl initially went viral months ago. But I make my version of it all the time and it’s really, really good, so it needed a permanent home on the blog.
Let’s call it what it is: this bowl is pretty much a deconstructed sushi bowl.
I make it pretty differently than the original viral salmon rice bowl too. But, that one really gave me the inspo for this one, so it’s important to give credit where credit is due!
This meal checks all the boxes for me: It’s super to make. It has plenty of different flavor profiles and textures – all which help to make a satisfying meal.
It also has plenty of filling nutrients too. We’re talking carbs, protein, fats, fiber and tons of vitamins and minerals that our bodies love too.
Meals like this are always so great to have in your rolodex. Not only do is it nice to have easy meal ideas when you can’t figure out what to eat, but also, it’s great to have go-to meals that make you feel good.
A big part of eating intuitively is recognizing how foods feel in your body. Personally, I love a lunch that fills me up and also energizes me, and this meal does exactly that.
Plus again, it’s delicious.
Cook the rice
I used brown rice in this recipe but feel free to use white if you prefer. The differences between brown and white rice nutritionally are pretty minor – it’s always best to use the one you like the best.
Add rice to a pot with water. Bring the water to a boil and then simmer, covered, for about 30-45 minutes, until cooked through. I like to leave the rice in the pot with the heat turned off for a few minutes once it’s done so it gets nice and fluffy.
Prepare the salmon
While the rice is cooking, brush salmon with olive oil and sprinkle with garlic powder, onion powder, salt and pepper.
Place salmon in the air fryer and cook on 400 F for 10-12 minutes, until cooked through or an internal temperature of 160 F is reached.
Mix the sauce
Thinly slice the cucumbers. Dice the avocado. Set aside.
In a small bowl, mix mayonnaise and sriracha to create spicy mayo. For a spicier mayo, add more sriracha.
When everything has finished cooking, assemble the bowls. Using a fork, flake the salmon into smaller pieces. Top cooked rice with flaked salmon, sliced cucumber, diced avocado and seaweed sheets. Drizzle with spicy mayo. Optional: sprinkle sesame seeds on top.
Notes
- Storage: Store the cooked components – brown rice and salmon – in airtight containers in the fridge for 4-5 days. When you’re ready to eat, slice the cucumber and dice the avocado.
- Spicy mayo: I recommend making the spicy mayo right before eating, but you also make it ahead of time and store it in the fridge in an airtight container for 3 days. If you want it spicier, add more sriracha.
- Optional add ons: Sesame seeds are a great garnish and dried furikake flakes would also taste delicious. If you want to add more veggies to this meal, thinly sliced or shaved carrots are great with it too.
Ingredients
- 1 lb salmon fillet
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup brown rice uncooked
- 2-3 Persian cucumbers
- 2 avocados
- 12 seaweed sheets
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- Salt
- Pepper
- Sesame seeds to garnish
Instructions
- Add rice to a pot with water. Bring the water to a boil and then simmer, covered, for about 30-45 minutes, until cooked through. I like to leave the rice in the pot with the heat turned off for a few minutes once it’s done so it gets nice and fluffy.
- While the rice is cooking, brush salmon with olive oil and sprinkle with garlic powder, onion powder, salt and pepper.
- Place salmon in the air fryer and cook on 400 F for 10-12 minutes, until cooked through or an internal temperature of 160 F is reached.
- Thinly slice the cucumbers. Dice the avocado. Set aside.
- In a small bowl, mix mayonnaise and sriracha to create spicy mayo. For a spicier mayo, add more sriracha.
- When everything has finished cooking, assemble the bowls. Using a fork, flake the salmon into smaller pieces. Top cooked rice with flaked salmon, sliced cucumber, diced avocado and seaweed sheets. Drizzle with spicy mayo. Optional: sprinkle sesame seeds on top.
