Simple Salmon Rice Bowl


  • 2 cups rice of choice (I used Trader Joe’s frozen brown rice for a super fast option!)
  • 2 salmon filets
  • 1 TBSP soy sauce
  • 1 TBSP sriracha mayo (or mix together sriracha and kewpie mayo)
  • 1 avocado, diced
  • seaweed snacks, for topping (optional)
  • chopped green onion
  • 2 mini cucumbers, diced
  • black sesame seeds, optional topping


  1. Preheat oven to 350 degrees and line baking sheet with tin foil.
  2. Pat salmon filets dry, then add to baking sheet. Sprinkle with salt and pepper. Bake for 12 minutes.
  3. While salmon cooks, prepare rice. Once rice is finished, divide among bowls and drizzle with 1/2 soy sauce and sriracha mayo mixture.
  4. Chop cucumber and add to bowls, as well as avocado, green onion.
  5. Once salmon is done cooking, add to bowls. Top with crushed seaweed snacks and black sesame seeds. Drizzle with additional mayo and soy sauce as desired.