Spicy Salmon Rice Bowls

These Spicy Salmon Rice Bowls are so incredibly easy throw together, but are effortlessly delicious. Tender salmon cubes soak up a sweet-spicy soy marinade, get lightly caramelized in the air fryer, and then sit on a bed of warm rice with creamy avocado, crisp cucumber, fresh herbs, and a generous drizzle of spicy mayo. It’s fresh, satisfying, and craveable in the best way. This recipe is perfect for weeknights when you want something exciting without a ton of effort.

Why This Is Delish ❤️

The salmon cooks quickly and stays juicy, the rice makes it feel hearty and comforting, and the toppings bring balance—cool, crunchy, creamy, and spicy all at once. Plus, everything is customizable depending on what you have in the fridge. It’s the kind of bowl you’ll want to make again the next day!

How to Make These Spicy Salmon Rice Bowls 🤌

Cook the rice: Rinse rice 3-4 times until water runs clear, then cook in a rice cooker.

Marinate the salmon: In a small bowl, combine soy sauce, honey, chili flakes, rice wine vinegar, and sesame oil. Season salmon cubes with salt and pepper, place in a bowl or baking dish, and pour marinade over top. Cover and refrigerate for 30 minutes.

Cook the salmon: Preheat air fryer to 400°F. Spray basket with avocado oil. Add marinated salmon and cook 10–12 minutes until cooked through and lightly browned. Remove from air fryer.

Make the spicy mayo: In a small bowl, mix mayo and sriracha until smooth.

Assemble the bowls: Divide rice between two bowls. Top with salmon bites, avocado slices, cucumber, scallions, sesame seeds, and drizzle with spicy mayo. Toss chopped cilantro and scallions with a splash of soy sauce and drizzle over the salmon.

Serve: Enjoy immediately!

Substitutions For Your Dietary Needs

• No air fryer: Bake the salmon at 425°F for 10–12 minutes or pan-sear in a hot skillet.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Extra crunch: Add shredded carrots, radishes, or crispy fried onions.
• Low-sugar: Replace honey with maple syrup or use a sugar-free alternative.

Recipe Hacks & Tips

• Don’t over-marinate the salmon—30 minutes is perfect to avoid overly salty fish.
• Cut the salmon into even cubes so everything cooks at the same rate.
• Let the salmon rest for a minute after cooking so it stays juicy.

Serve These Delicious Dishes

• Hot Honey Salmon Bites
• Hot Honey Salmon — My Go-To Dinner Recipe
• Falafel Bowl with Homemade Hummus, Tahini, Glazed Carrots + Roasted Veggies Recipe

👝 How to Store Leftovers

Store the salmon and rice separately in airtight containers in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop. Add fresh avocado, cucumber, herbs, and spicy mayo just before serving for the best texture.

🤔 Common Questions

Spicy Salmon Rice Bowls

These spicy salmon rice bowls feature tender air-fried salmon in a sweet and spicy soy marinade, served over fluffy rice with avocado, cucumber, herbs, sesame seeds, and a creamy sriracha mayo drizzle.

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Prep Time:30 minutes mins

Cook Time:12 minutes mins

Total Time:42 minutes mins

Yields: 2 Servings

Video

Ingredients

SALMON & MARINADE

• 8 Ounces Salmon skin removed, cut into cubes
• ¼ Cup Soy Sauce
• 2 Tablespoons Honey
• 1 Teaspoon Chili Flakes
• 1 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Sesame Oil
• Salt & Pepper

RICE BOWL TOPPINGS

• 1 Cup Rice
• 1 Avocado sliced
• ⅓ Cucumber sliced
• ¼ Cup Scallions chopped
• 1 Bunch Cilantro chopped
• 2 Tablespoons Sesame Seeds

SPICY MAYO

• ½ Cup Mayo
• ¼ Cup Sriracha

Equipment

• Rice Cooker
• Mixing Bowls
• Small Bowl for marinade
• Baking Dish for salmon
• Air Fryer or oven
• Spoon or spatula
• Knives
• Cutting Board
• Measuring Cups & Spoons

Instructions

• First, cook the rice. Rinse rice 3-4 times until water runs clear, then cook in a rice cooker.
• Next, marinade the salmon. In a small bowl, combine soy sauce, honey, chili flakes, rice wine vinegar, and sesame oil. Season salmon cubes with salt and pepper, place in a bowl or baking dish, and pour marinade over top. Cover and refrigerate for 30 minutes.
• Now, cook the salmon. Preheat air fryer to 400°F. Spray basket with avocado oil. Add marinated salmon and cook 10–12 minutes until cooked through and lightly browned. Remove from air fryer.
• Make the spicy mayo. In a small bowl, mix mayo and sriracha until smooth.
• Divide rice between two bowls. Top with salmon bites, avocado slices, cucumber, scallions, sesame seeds, and drizzle with spicy mayo. Toss chopped cilantro and scallions with a splash of soy sauce and drizzle over the salmon.
• Enjoy immediately!