Sticky Salmon Rice Bowls

Enjoy a delicious, satisfying, and nutrient-dense meal with these Sticky Salmon Rice Bowls made with a homemade sticky sauce and complete with spicy mayo.

Easy and delicious sticky rice and salmon bowls

Nothing packs in flavor, nutrients, and protein quite like a sticky salmon rice bowl. And when it’s filled with so many delicious ingredients (think salmon, cucumber, broccoli, soy sauce, honey, lime juice, garlic…) you can’t help but love it.

This meal is made up of a few different parts, all of which come together to create a flavor-packed and extremely satisfying bowl. The recipe yields 4 servings, making it fantastic for feeding the family, enjoying as dinner and next-day lunch for two, or preparing for the week’s meal prep!

Ingredients in sticky salmon rice bowls

This recipe is made up of four sets of ingredients. We’ll begin with the base where we’ll prep the salmon, rice, and veggies, and then we’ll prepare the cucumbers, sticky sauce, and spicy mayo.

Bowl Base

• Salmon: The bowl base begins with 2 lbs of salmon. Be sure the skin is removed.
• Rice: 2 cups of uncooked rice will be the perfect amount for 4 bowls.
• Cucumber: Next, you’ll need 3 baby cucumbers. We’ll be coating them in a delicious sauce.
• Broccoli: As for the broccoli, use 1 large head, and prepare it by chopping it into small florets.
• Sesame seeds: Sesame seeds will complete the salmon rice bowl base.

Cucumber Sauce

• Sesame oil: First up for the cucumber sauce is 2 tsp of sesame oil.
• Soy sauce: Follow that with 2 tbsp of soy sauce. This is where we’ll get a lot of the flavor.
• Honey: Next, cut the salt a bit by adding 1 tbsp of honey. This will contribute a subtly sweet flavor that tastes delicious alongside the other ingredients!
• Chili crunch: Add a crunch and a bit of heat with 1 tbsp chili crunch. Optionally use red pepper flakes instead.
• Lime juice: Last up for the cucumber sauce is lime juice. Use 1 lime’s worth.

Sticky Sauce

• Soy sauce: The sticky sauce begins with 1/2 cup of soy sauce.
• Rice vinegar: Add a bite by including 1/4 cup of rice vinegar.
• Honey: Like with the cucumber sauce, add some honey to offset the other flavors and add a dash of sweetness. This time, we’ll be using 1/4 cup.
• Sesame oil: Next, use 2 tsp of sesame oil.
• Grated ginger: Then, throw in 2 tbsp of grated ginger.
• Garlic: Gotta have the garlic! Use 2 cloves of minced garlic (or 1/2 tsp of garlic powder).
• Chili crunch: Throw in 1 tsp of chili crunch. Again, you can use red pepper flakes if preferred.
• Arrowroot powder: 1 tsp of arrowroot powder will help thicken up the sauce. This can be substituted with cornstarch.
• Water: Last but not least, add 2 tbsp of water.

Spicy Mayo

• Mayo: For the mayo portion of the spicy mayo, use 1/2 cup.
• Sriracha: A little sriracha goes a long way! You’ll only need about 1 tbsp.
• Water: Finish it off with 2-3 tbsp of water.

Tools needed to make salmon rice bowls

You will need select kitchen tools to create this recipe, beginning with a pot large enough to cook two cups (uncooked) of rice. A steamer will be needed to steam the broccoli, or you can steam it in the microwave.

Additional items include a cutting board and knife, a small mixing bowl, a whisk, a sauce pot, and a stirring utensil.

To measure out ingredients, grab the following measuring cup sizes: 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup.

How to make sticky salmon rice bowls

These rice bowls have a lot of steps, but it’s nothing you can’t tackle! Prep everything in the order listed below, and I’m sure you’ll find this dish easy to prepare. We’ll begin with the rice!

First, prepare the rice according to the instructions on the package. Then, set aside.

Steam the broccoli until it’s fork-tender.

Next, slice the cucumbers and then whisk together the sesame oil, soy sauce, honey, chili crunch, and lime juice in a small bowl. Add the cucumbers and mix until they’re well-coated. Set aside.

Chop the salmon into bite-sized chunks. Toss them with oil and then sprinkle with salt and pepper. Lay flat in the air fryer and fry for 7 minutes at 400°F. If baking, bake for 10 minutes at 425°F.

Next, begin creating the sticky sauce. Place a sauce pot over medium-high heat and add the soy sauce, rice vinegar, honey, sesame oil, grated ginger, garlic, and chili crunch. In a separate little dish, whisk together the arrowroot and water. Once the sauce starts to bubble, add the arrowroot slurry.

Let the sauce bubble and cook for 2-3 minutes or until it thickens. It will thicken more as it cools.

Prepare the spicy mayo by mixing together all of the mayo ingredients.

Finally, add the rice to a shallow bowl or plate, followed by the cooked broccoli, marinated cucumbers, and cooked salmon. Pour the sticky sauce on top of the salmon, coating well. Top with the spicy mayo and sesame seeds, and enjoy!

Optional ingredient add-ins

Want to add even more flavor to your bowls? Below are some ingredients that you can add for an extra bump in flavor (and healthy nutrients)!

• Avocado
• Shredded carrots
• Shredded purple cabbage
• Edamame
• White or red onion

If you liked this recipe, you’ll want to try these!

Enjoy some more delicious meals this week with these yummy lunch or dinner recipes. From chicken to shrimp pasta, there’s an idea for all cravings. Or, check out all of my dinner recipes!

• Greek Sheet Pan Chicken Thighs
• Chicken Piccata Meatballs
• Lightened Creamy Cajun Shrimp Pasta
• Easy White Chicken Chili Recipe (Stovetop or Crockpot)

Recipe by Erin Morrissey and Photos by The Mindful Hapa