Super Easy Salmon Rice Bowl Recipe! Healthy Dinner Idea

Ingredients

• 1/2 cup Mayonnaise (regular or light)
• 1 tsp Sesame Oil (toasted, for flavor)
• 1 tbsp Sriracha or Sambal Oelek (adjust heat to taste)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 lb Salmon Fillet (skin removed, wild Alaskan or farmed Atlantic)
• 1 tsp Salt (for seasoning salmon and rice)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Paprika (optional for color)
• 1 tbsp Olive Oil (for searing salmon)
• 1 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Honey (prefer raw)
• 2 tbsp Fresh Parsley (chopped)
• 1 cup Jasmine Rice (rinsed well)
• 1 tbsp Coconut Oil (for sautéing garlic)
• 2 cloves Garlic (minced)
• 1 cup Coconut Milk (full‑fat for richness)
• 1 cup Water
• 1 tsp Sugar (adds subtle sweetness to rice)

Instructions

1. Make Sweet‑Spicy Mayo

   In a mixing bowl combine mayonnaise, sesame oil, sriracha (or sambal), sugar, and lemon juice. Whisk until smooth and set aside in an airtight container.

   Time: PT5M

2. Prepare the Salmon

   Place the salmon fillet skin‑side down. Using a very sharp knife, make a shallow cut just under the flesh, grip the skin and pull it off. Cube the flesh into bite‑size pieces and season with salt, black pepper, and paprika. Let it rest while you cook the rice.

   Time: PT5M

3. Rinse Jasmine Rice

   Place the jasmine rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

4. Cook Coconut Rice

   Heat a saucepan over medium heat. Add coconut oil and minced garlic; sauté for about 1 minute until fragrant. Add water, coconut milk, salt, and sugar; stir and bring to a boil. Add the rinsed rice, stir once, return to a boil, then cover and reduce to a simmer for 15 minutes. Turn off the heat and let the rice steam, still covered, for 10 minutes. Fluff with a fork.

   Time: PT21M

   Temperature: Medium

5. Sear and Glaze Salmon

   Heat a large skillet over medium‑high heat. Add olive oil and swirl to coat. When the oil shimmers, add the seasoned salmon cubes. Sear, turning with tongs, until golden brown on all sides, about 5‑7 minutes. Reduce heat to low, add butter, honey, and chopped parsley; toss until the butter melts and coats the salmon.

   Time: PT8M

   Temperature: Medium‑High

6. Assemble the Bowls

   Divide the coconut rice between two bowls. Top with the honey‑butter salmon cubes and drizzle generously with the sweet‑spicy mayo. Garnish with extra parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

65g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Sesame Oil: olive oil, avocado oil
• Instead of Sriracha or Sambal Oelek: hot sauce, chili garlic sauce
• Instead of Granulated Sugar: honey, maple syrup
• Instead of Lemon Juice: lime juice, vinegar
• Instead of Salmon Fillet: trout, cod
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Paprika: smoked paprika
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Unsalted Butter: ghee, vegan butter
• Instead of Honey: maple syrup, agave nectar
• Instead of Fresh Parsley: cilantro, green onions
• Instead of Jasmine Rice: basmati rice, brown rice
• Instead of Coconut Oil: vegetable oil, olive oil
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Coconut Milk: almond milk, regular milk
• Instead of Sugar: honey, maple syrup

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Sharp Knife
• Cutting Board
• Saucepan with Lid
• Large Skillet or Frying Pan
• Measuring Cups
• Measuring Spoons
• Tongs
• Spatula or Spoon

Critical Steps — Do Not Skip

• Removing salmon skin without tearing the flesh
• Properly rinsing and cooking jasmine rice to achieve fluffy texture
• Searing salmon cubes quickly to keep them moist
• Balancing the sweet‑spicy mayo flavor

Chef Tips from the Video

• Wild Alaskan salmon gives a richer orange hue and firmer texture.
• For extra aroma, toast the jasmine rice lightly before adding liquid.
• A pinch of smoked paprika in the salmon seasoning adds a subtle smoky depth.

Troubleshooting

Storage

Refrigerator: Store leftover rice, salmon, and mayo in separate airtight containers for up to 3 days.

Freezer: Salmon cubes can be frozen for up to 2 months; thaw before reheating. Rice freezes well for 1 month.

Room temperature: Do not leave the assembled bowl at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sweet‑spicy mayo a day ahead and keep refrigerated.
• Cook the coconut rice in advance; reheat gently with a splash of water.
• Season and cube the salmon, then cover and refrigerate for up to 30 minutes before cooking.

Frequently Asked Questions