Name: Salmon Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 salmon fillets (6 oz each); 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; ½ tsp garlic powder; Pinch of kosher salt; 2 cups cooked short-grain rice; 1 avocado (sliced); 1 cucumber (sliced); 2 tbsp mayonnaise; 1 tsp sriracha; 1 tsp soy sauce; Nori strips (optional); Sesame seeds; Pickled ginger (optional)

Spoon Simple

Salmon Rice Bowl

Flaky salmon over seasoned rice with spicy mayo and avocado — the viral meal-prep bowl format that took over lunch Reels.

Prep 10 min

Cook 20 min

Total 30 min

Serves 2

Lunch·Japanese·Easy

Ingredients

Step 1 — Salmon

2 salmon fillets (6 oz each)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
½ tsp garlic powder
Pinch of kosher salt

Step 2 — Bowls

2 cups cooked short-grain rice
1 avocado (sliced)
1 cucumber (sliced)
2 tbsp mayonnaise
1 tsp sriracha
1 tsp soy sauce
Nori strips (optional)
Sesame seeds
Pickled ginger (optional)

Instructions

1
Cook the salmon
Season salmon with soy sauce, sesame oil, rice vinegar, garlic powder, and salt. Pan-sear or bake at 400°F for 12–14 minutes until flaky.
2
Assemble bowls
Divide rice between bowls. Top with salmon, avocado, and cucumber. Mix mayo, sriracha, and soy sauce for spicy mayo and drizzle over the top. Finish with nori, sesame seeds, and pickled ginger.

Nutrition per serving: 580 cal · 36g protein · 48g carbs · 28g fat · 6g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.