Looking for a fast, flavorful meal you can throw together after work or batch prep for the week? This grilled spicy salmon rice bowl is a total winner. It has juicy salmon, crunchy veggies, and a creamy sriracha mayo that ties everything together.
We keep things simple with just seven ingredients and a quick cook on the grill. It's perfect for busy weeknights and even better for meal prep. If you love bowls like this, browse our Meal prep bowls and High protein recipes for more easy ideas.
Why you'll love this recipe
- Big flavor, minimal effort-only seven ingredients and 15 minutes
- Meal-prep friendly and great for lunches
- Flexible: swap in brown rice, cauliflower rice, or another protein
- Balanced: protein, carbs, and fats in one satisfying bowl
- Budget-friendly: pantry staples plus a few fresh add-ins
Summarize this Recipe and Get Macros
Ingredients
Makes 3 servings
- 1 lb salmon fillet (skin-on or skinless)
- 4 cups cooked basmati rice (use microwave rice for speed)
- 2 tablespoon kewpie mayo
- 2 tablespoon sriracha
- 1 medium carrot, shredded
- 1 small cucumber, thinly sliced
- 1 tablespoon Everything but the Bagel seasoning, to taste
Optional but tasty
- 2-3 tablespoon Bachan's Original (or your favorite teriyaki/Japanese barbecue sauce) for brushing the salmon
How to make
Step 1: Prep
- Preheat your grill to 400-450°F. Clean and oil the grates.
- If you're using microwave rice packs, heat according to package directions and fluff with a fork.
Step 2: Grill the salmon
- Pat the salmon dry. If using, brush lightly with Bachan's or another sauce.
- Place the salmon on the grill, skin-side down if using skin-on. Close the lid and cook 6-10 minutes, depending on thickness, until it flakes easily with a fork and reaches 125-130°F for medium.
- Transfer to a plate and rest 2 minutes, then flake into large pieces.
Step 3: Make the spicy mayo
- In a small bowl, stir together the kewpie mayo and sriracha. Adjust the heat to taste.
Step 4: Assemble the bowls
- Divide the rice among three bowls or meal-prep containers.
- Top with salmon, cucumber, and shredded carrot.
- Drizzle with spicy mayo and finish with Everything but the Bagel seasoning to taste.
How to store
- Fridge: Store assembled bowls (keep the spicy mayo in a separate small container for best texture) for up to 4 days.
- Freezer: Freeze rice and salmon together for up to 2-3 months. Add fresh cucumber, carrot, and sauce after thawing for the best crunch.
How to reheat
- Microwave: Reheat salmon and rice, covered, on medium power for 1-2 minutes, until hot. Add veggies and sauce after heating.
- Stovetop: Warm rice in a covered skillet with a splash of water. Add salmon at the end to gently heat without drying out.
- Crispy edges option: Air-fry or broil the salmon pieces for 2-3 minutes to re-crisp, then assemble.
Nutrition facts (per serving)
- Calories: 624
- Protein: 33 g
- Carbs: 51 g
- Fat: 29 g
Nutrition provided by the recipe author; values may vary based on brands and exact portions.
Helpful tips or ingredient swaps
- No grill? Bake salmon at 425°F for 10-12 minutes or pan-sear 3-4 minutes per side.
- Swap the base: try brown rice, quinoa, or cauliflower rice to change the macros.
- Adjust the heat: add more sriracha or a pinch of red pepper flakes; mellow it out with extra mayo or a spoonful of plain Greek yogurt.
- Extra veg ideas: edamame, sliced avocado, radishes, or shredded cabbage add color and crunch.
- Sauce alternatives: if you don't have kewpie, use regular mayo or half mayo/half Greek yogurt.
FAQs
Can I use canned salmon?
Yes. Drain it well, flake, and warm gently before assembling. Grilled fresh salmon has the best texture, but canned works in a pinch.
Is Bachan's necessary?
No. It's optional for a sweet-savory glaze. You can skip it or brush on a little soy sauce mixed with honey.
How far ahead can I meal prep this?
Make up to 4 days in advance. Store the spicy mayo and fresh veggies separately to keep everything crisp.
Final thoughts
This spicy salmon rice bowl is the kind of meal I rely on when I want big flavor without a lot of fuss. With a few shortcuts and a hot grill, you'll have three hearty bowls ready in minutes. If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long.
Ingredients
- 1 lb salmon fillet skin-on or skinless
- 4 cups cooked basmati rice use microwave rice for speed
- 2 tablespoon kewpie mayo
- 2 tablespoon sriracha
- 1 medium carrot shredded
- 1 small cucumber thinly sliced
- 1 tablespoon Everything but the Bagel seasoning to taste
Instructions
Step 1: Prep
- Preheat your grill to 400-450°F. Clean and oil the grates.
- If you're using microwave rice packs, heat according to package directions and fluff with a fork.
Step 2: Grill the salmon
- Pat the salmon dry. If using, brush lightly with Bachan's or another sauce.
- Place the salmon on the grill, skin-side down if using skin-on. Close the lid and cook 6-10 minutes, depending on thickness, until it flakes easily with a fork and reaches 125-130°F for medium.
- Transfer to a plate and rest 2 minutes, then flake into large pieces.
Step 3: Make the spicy mayo
- In a small bowl, stir together the kewpie mayo and sriracha. Adjust the heat to taste.
Step 4: Assemble the bowls
- Divide the rice among three bowls or meal-prep containers.
- Top with salmon, cucumber, and shredded carrot.
- Drizzle with spicy mayo and finish with Everything but the Bagel seasoning to taste.
Leave a Reply