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A salmon rice bowl recipe finished with Lee Kum Kee Sriracha Mayo.

Salmon Rice Bowl Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    15mins

Fusion Seafood Rice or Noodle Vegetable Lunch Dinner Less Than 30 mins

An easy salmon rice bowl recipe is a great way to recharge in the middle of a busy week, or to fuel up with a simple and nutritious meal. With the heat of Lee Kum Kee Sriracha Mayo backing up the flavor notes, this bowl is packed with heat, umami, and plenty of fresh flavors that will make this part of your regular recipe rotation.

 


While you can use pre-cooked salmon or leftover salmon to speed the entire process, this recipe showcases how to prepare the salmon from start to finish as well. Even with the extra prep, you can still have this salmon rice bowl on the table within half an hour!

What You Will Need

Ingredients

  • 2 4 oz. salmon filets, skinless
  • 2 cups cooked white rice
  • 1 cucumber, diced or sliced into thin rounds
  • 1 avocado, sliced thinly
  • 1 cup cooked edamame
  • lime wedges, for garnish
  • white and black sesame seeds, for garnish

Marinade

  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Sriracha chili Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp. honey
  • 1 tsp. Lee Kum Kee Minced Garlic

Seasoning

  • Lee Kum Kee Sriracha Mayo, for garnish

Made with
Lee Kum Kee products

Sriracha Chili Sauce, 445 ml, Bottle

Sriracha Sauces

Sriracha Chili Sauce (Gluten-Free & Non-GMO)
Sriracha Mayo Type Dressing, 445ml, Bottle

Sriracha Sauces

Sriracha Mayo Type Dressing (Cage-Free Eggs)
LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. Preheat your oven to 400˚ Fahrenheit and place the salmon filets on a baking tray lined with parchment paper. Mix together the honey, Lee Kum Kee Sriracha, Premium Soy Sauce, Pure Sesame Oil, and Minced Garlic, then brush over all over the salmon filets.
  2. Bake for 15 minutes or until the salmon is flake-apart tender. In the meantime, you can dice your cucumber, avocado, and lime wedges, as well as cook or reheat some rice.
  3. Prepare your bowls by starting with a base of white rice. Lay the salmon on top and arrange sliced avocado, cucumber, and edamame on the plate. Garnish the salmon with white and black sesame seeds and drizzle Lee Kum Kee Sriracha Mayo over the entire rice bowl.

  4. Serve with lime wedges and squeeze the lime juice over the rice bowls before enjoying. 

     

    For more simple salmon and seafood recipes, check out our recipes page.

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