This easy salmon bowl recipe piles delicately cooked salmon over a bed of fluffy rice, crisp veggies, and an addictive spicy mayo sauce. Every element of this bowl is picture- perfect, and you’ll love how easy it is to make! Watch the video belowto see how I make this in my kitchen.
In a large bowl, combine all the ingredients except for the salmon. Add the salmon and gently mix until combined.
Add olive oil to a large skillet or pan and place over medium-high heat. Sauté the salmon for 3 minutes on each side or until golden brown.
Remove from the pan and set aside.
Assemble the bowls. Divide the rice, avocado, cucumber, edamame, pickled red onion, and mango into four bowls. Add the salmon on top of each bowl, drizzle with the spicy mayo, then sprinkle with sesame seeds and sliced green onion to garnish.
Video
Notes
This recipe feeds four people or two very hungry people. I like to use sushi rice, basmati rice, or long grain rice. TO STORE. I recommend storing the salmon, rice, and veggies separately from each other in airtight containers. Stored this way in the refrigerator, they should keep for up to 3-4 days.TO FREEZE. The salmon and rice can each be stored in freezer-safe containers and frozen for up to 3 months. Everything else I recommend enjoying fresh. Allow the rice and salmon to thaw overnight in the fridge before reheating.TO REHEAT. I enjoy eating the leftovers cold, but you can microwave the rice and salmon for 30-40 seconds if you prefer.