Name: Spicy Salmon Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 1 1/4 lb (567 g) wild salmon fillets, cut into 1-inch cubes; 1 tbsp low-sodium soy sauce; 1 tsp honey; 1/2 cup (113 g) plain nonfat Greek yogurt; 1 tbsp sriracha; 1 tsp lime juice; 2 cups cooked brown rice; 1 cup (150 g) shelled edamame, thawed; 1 English cucumber, sliced; 1 avocado, sliced; 1 tbsp sesame seeds; Sliced green onions

Spicy Salmon Bowl

A sushi-style salmon bowl with soy-glazed salmon, rice, edamame, cucumber, avocado and a spicy Greek yogurt sauce. 43 grams of protein.

43g protein

447 calories

27 minutes

4 servings

This salmon bowl is a sushi bowl you can make on a weeknight: soy-honey salmon bites roasted in 10 minutes, over rice with edamame, cucumber and avocado, finished with a spicy Greek yogurt sauce. Each bowl has 43 grams of protein.

Cubes cook faster

Cutting the salmon into cubes means it roasts in 8 to 10 minutes, gets more caramelized edges, and is easy to eat with chopsticks.

Spicy “mayo” without mayo

Greek yogurt with sriracha and lime tastes like the spicy mayo from sushi restaurants, with added protein instead of 90 calories of mayo per tablespoon.

Mix it up

Add mango, pickled ginger or seaweed snacks.
Swap rice for cauliflower rice or greens.
Use the glaze from our miso glazed salmon for a sweeter, richer flavor.

What to put in a salmon bowl

A great salmon bowl balances five things:

Base: brown rice, sushi rice, quinoa or greens.
Protein: soy-honey roasted salmon (this recipe), or flaked leftover salmon.
Crunch: cucumber, edamame, shredded carrots, radish or red cabbage.
Creamy: avocado or mango.
Sauce and topping: spicy yogurt sauce, sesame seeds, green onions, nori strips or furikake.

Salmon rice bowl or poke bowl?

This is a cooked salmon rice bowl, which is easy and safe to make with any salmon from the grocery store. A poke bowl uses raw, sushi-grade fish. If you have access to sushi-grade salmon, the same sauce and toppings work for a poke-style bowl; see the FAQ.

Ingredients you’ll need

Wild salmon: leaner than farmed and very high in protein. Farmed salmon works and is richer.
Soy sauce and honey: a quick glaze that caramelizes in the oven.
Greek yogurt and sriracha: a lighter spicy mayo.
Edamame: extra plant protein and color.

How to cook salmon for bowls

Cut the salmon into 1-inch cubes before cooking. Cubes roast in 8 to 10 minutes at 400°F, get caramelized edges on every side, and are easy to eat with chopsticks. An air fryer at 390°F takes 7 to 8 minutes.

Meal prep salmon bowls

Cook the salmon and rice ahead, cool, and pack with the cucumber and edamame. Add the avocado and sauce just before eating. Salmon bowls keep 3 days in the fridge and are good cold or gently warmed.

Questions people ask

Can I use leftover salmon?

Yes. Flake any cooked salmon over the rice. It is great cold too.

What sauce goes on a salmon bowl?

Spicy mayo is classic. This version uses Greek yogurt with sriracha for the same creamy heat with more protein.

What do you put in a salmon bowl?

A base of rice or greens, cooked salmon, crunchy vegetables like cucumber, edamame and carrots, something creamy like avocado, a sauce, and a topping such as sesame seeds, green onions or furikake.

Can I make a salmon poke bowl with this recipe?

Yes, if you use sushi-grade salmon. Cube it raw, toss with the soy-honey glaze, and serve immediately. Use only fish sold specifically for raw eating.

What rice is best for salmon bowls?

Short-grain sushi rice is the most traditional. Brown rice adds fiber, and cauliflower rice keeps it lighter.