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Smoked salmon rice bowl with spicy dressing.
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Smoked Salmon Rice Bowl with Spicy Mayo

This healthy gluten free Smoked Salmon Rice Bowl is a fast and flavorful recipe! It's topped with fresh veggies and a spicy Sriracha mayo.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Diet: Gluten Free, Low Lactose
Keyword: salmon rice bowls, Asian rice bowls, spicy salmon rice bowl
Servings: 4
Calories: 560kcal
Author: Christine Rooney


For The Rice Bowls:

  • 1 cup rice any variety
  • 4-5 oz. smoked salmon
  • 2 carrots grated
  • ½ seedless cucumber diced
  • cup snap peas diced
  • 1 avocado
  • 4 green onions optional
  • ¼ cup sesame seeds optional

For The Spicy Mayo:


For The Rice Bowls:

  • Prepare 1 cup rice (any variety) according to package instructions.
  • Wash and peel 2 carrots. Grate the carrots with a box grater.
  • Cut ½ seedless cucumber into small chunks (peel the cucumber if desired).
  • Dice 1 cup of snap peas (or boil 1 cup of frozen edamame beans in place of peas if desired).
  • Cut 1 avocado into chunks.
  • Cut 4-5 oz. smoked salmon into small chunks.

For The Spicy Mayo:

  • Combine ½ cup mayo, 2 Tbsp. Sriracha hot sauce, 2 Tbsp. lemon juice, and a pinch of kosher salt in a small bowl. Peel 1 clove of garlic and grate it into the bowl using a Microplane or small zester.
  • Stir until all of the ingredients are completely combined.

Assemble The Rice Bowls:

  • Add some of the cooked rice to a bowl.
  • Top with grated carrots, diced cucumbers, snap peas, and avocadoes (or fresh veggies of choice).
  • Add desired amount of sliced smoked salmon to the bowl.
  • Drizzle as much or as little of the spicy mayo over the bowl.
  • Garnish with some sliced green onions, sesame seeds, and a squeeze of lemon (optional). You can also add some low sodium Tamari or soy sauce, pickled ginger, or any toppings of choice (optional).


This recipe calls for smoked salmon, which is fully cooked. Do not use raw salmon or raw seafood of any kind.
Feel free to use any fresh veggies you like in this salmon rice bowl. Use as much or as little of the ingredients you like when making these bowls.
Any leftover spicy mayo may be stored for 2-3 days in an airtight container in the fridge. See copy above for ideas to use up leftover spicy mayo.
Feel free to use any variety of rice you like in this recipe. White, brown, heat-and-eat, cauliflower, wild rice, or sushi rice are all great options.


Serving: 4cups | Calories: 560kcal | Carbohydrates: 50g | Protein: 14g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 682mg | Potassium: 615mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5390IU | Vitamin C: 19mg | Calcium: 144mg | Iron: 3mg