Introduction

The Salmon Rice Bowl with Cucumber, Avocado, and Sriracha Mayo is a vibrant, nutrient-packed meal that’s as visually appealing as it is delicious. Flaky baked salmon rests atop a bed of fluffy rice, accompanied by crisp cucumber, creamy avocado, and a spicy-sweet Sriracha mayo drizzle. It’s light yet filling, fresh yet comforting — perfect for lunch, dinner, or even meal prep.

Why I Love This Recipe

I love this recipe because it delivers the perfect balance of freshness, flavor, and comfort in one bowl. The rich, flaky salmon pairs beautifully with the cool crunch of cucumber and the creamy smoothness of avocado. Then, when you drizzle on that spicy, tangy sriracha mayo, every bite becomes a burst of flavor that keeps you coming back for more.

Another reason I adore this recipe is that it’s both nourishing and satisfying. It’s packed with healthy fats from the salmon and avocado, balanced with complex carbs from the rice, and lightened with crisp vegetables. It’s a wholesome meal that feels indulgent, yet fuels your body in the best way.

I also love how customizable and versatile it is. Some days I add pickled veggies for extra tang, swap in brown rice or quinoa for a heartier base, or sprinkle on sesame seeds and scallions for extra crunch. It’s the kind of recipe that you can make your own every time.

Most of all, I love this dish because it’s simple yet feels special. Whether I’m making a quick weeknight dinner, a satisfying lunch, or even serving it for guests, it always looks vibrant, tastes fresh, and feels like a treat without requiring complicated steps.

Why It’s a Must-Try Dish

This dish is a must-try because it’s the perfect example of healthy food that tastes absolutely amazing. The salmon brings rich, buttery flavor and high-quality protein, the avocado adds creamy decadence, the cucumber offers refreshing crunch, and the sriracha mayo ties everything together with a bold, spicy kick. Every element complements the others, creating a bowl that’s both balanced and exciting.

It’s also a must-try for its nutritional benefits. Packed with omega-3s, fiber, healthy fats, and vitamins, it’s a meal that nourishes your body while satisfying your cravings. Unlike many quick meals, this bowl doesn’t leave you feeling heavy—it fuels you with clean, wholesome energy.

Another reason this recipe stands out is its versatility and ease. Whether you’re craving a light lunch, a hearty dinner, or even meal prep for the week, it adapts beautifully. You can swap in different grains, add pickled veggies, or adjust the spice level to suit your taste.

Most importantly, it’s a must-try because it’s a dish that feels like a restaurant-worthy experience at home. With its vibrant colors, fresh flavors, and creamy-spicy finish, this salmon rice bowl delivers satisfaction on every level—making it a recipe you’ll want to come back to again and again.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories per Serving: ~480 kcal

Ingredients

For the Salmon:

• 4 salmon fillets (about 5 oz / 140 g each)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon honey or maple syrup
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper, to taste

For the Bowls:

• 2 cups cooked white or brown rice (warm)
• 1 large cucumber, thinly sliced
• 1 avocado, sliced or diced
• 2 tablespoons chopped fresh cilantro or green onions (optional)
• 1 tablespoon sesame seeds (optional)

For the Sriracha Mayo:

• ¼ cup mayonnaise
• 1–2 tablespoons Sriracha (adjust to spice preference)
• 1 teaspoon rice vinegar or lemon juice

Directions

1. Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare salmon: Pat salmon dry. In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, paprika, salt, and pepper. Brush evenly over salmon fillets.
3. Bake salmon: Place salmon on the prepared sheet and bake for 12–15 minutes, or until it flakes easily with a fork.
4. Make Sriracha mayo: In a small bowl, whisk together mayonnaise, Sriracha, and rice vinegar/lemon juice until smooth.
5. Assemble bowls: Divide warm rice into bowls. Top with cucumber slices, avocado, and flaked salmon. Drizzle generously with Sriracha mayo.
6. Garnish: Sprinkle with sesame seeds and fresh herbs if desired.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C).
2. Mix marinade (olive oil, soy sauce, honey, garlic powder, paprika, salt, pepper).
3. Brush salmon fillets with marinade → place on baking sheet.
4. Bake 12–15 min → check doneness by flaking with a fork.
5. Stir together mayonnaise, Sriracha, and vinegar/lemon juice → set aside.
6. Fill bowls with rice → add cucumber and avocado.
7. Flake baked salmon into chunks → place on rice.
8. Drizzle Sriracha mayo over top → sprinkle garnishes → serve.

How to Serve

Serve immediately while the salmon and rice are warm, allowing the Sriracha mayo to slightly melt into the dish. A side of miso soup or edamame pairs beautifully.

Additional Recipe Tips

• Perfect rice: Use short-grain or sushi rice for a stickier texture, or brown rice for extra fiber.
• Flavor boost: Add a splash of ponzu or extra soy sauce before serving.
• Meal prep tip: Store ingredients separately and assemble just before eating for freshness.

Variations

• Low-carb: Swap rice for cauliflower rice or zucchini noodles.
• Pescatarian sushi vibe: Add pickled ginger and nori strips.
• Extra protein: Add a soft-boiled egg.

Freezing & Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: Not recommended for cucumber and avocado, but cooked salmon can be frozen for up to 2 months.
• Reheating: Gently warm salmon and rice in the microwave; add fresh toppings afterward.

Special Equipment Needed

• Baking sheet
• Small mixing bowls
• Sharp knife for slicing avocado and cucumber

Frequently Asked Questions (FAQ)

Q: Can I use canned salmon?
Yes! Just drain and flake it, then season to taste.

Q: Can I air fry the salmon instead?
Absolutely — cook at 400°F (200°C) for about 8–10 minutes.

Q: Can I make it dairy-free?
Yes, use a dairy-free mayonnaise alternative for the Sriracha mayo.

Conclusion

The Salmon Rice Bowl with Cucumber, Avocado, and Sriracha Mayo is the perfect harmony of fresh, creamy, spicy, and savory elements — all in one easy-to-make dish. Whether for a quick weeknight dinner or a healthy meal prep option, it’s sure to be a repeat favorite.