Salmon Rice Bowls with Sriracha Mayo

A bowl of food with many different vegetables

Salmon Rice Bowls with Sriracha Mayo

Servings 4 Servings


  • cups uncooked Jasmin rice
  • 1/3 cup soy sauce
  • 2 teaspoons sriracha
  • ¼ cup honey
  • 1 tablespoon sesame oil
  • 1 tablespoon finely minced fresh garlic
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 2 pounds salmon filets
  • 2 tablespoons avocado, canola or grapeseed oil, for cooking
  • Sriracha Mayo:
  • 1 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 teaspoon finely minced garlic
  • Toppings:
  • 1 cup shredded purple cabbage
  • ½ cup shredded carrots
  • 2 cucumbers
  • 2 large avocados
  • ¾ cup diced mango or pineapple
  • 2 green onions, thinly sliced at a bias
  • ½ cup fresh cilantro leaves
  • 2 tablespoons sesame seeds


  • Cook rice according to directions on package.
  • In a small mixing bowl whisk soy sauce, sriracha, honey, sesame oil, garlic, ginger, and cornstarch until smooth. Add the Add the salmon pieces to the marinade and marinate for 15 minutes.
  • To make the sriracha mayo, add mayonnaise, sriracha and garlic to a small bowl. Whisk until smooth and creamy. Set aside until ready to use.
  • Heat 2 tablespoons of oil in a large cast iron skillet or heavy-bottomed pan, over medium-high heat. Add salmon pieces with the marinade and cook for 2 minutes on each side, or until cooked all the way through and flaky on the inside.
  • To assemble bowls, add the cooked rice into serving bowls. Top with salmon, all the toppings, and a good amount of sriracha mayo. Enjoy!