Go Back
–+ servings
sticky salmon bowls
Erin Antoniak

Sticky Salmon Rice Bowls

5 from 46 votes
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: dinner, Main Course, meal-prep, salmon
Cuisine: Asian
Calories: 1062
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs salmon skin off
  • 2 cups uncooked rice
  • 3 baby cucumbers
  • 1 large head broccoli chopped into small florets
  • sesame seeds
Cucumbers:
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp chili crunch/sprinkle red pepper flake
  • Juice of 1 lime
Sticky Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tsp sesame oil
  • 2 tbsp grated ginger
  • 2 cloves garlic minced
  • 1 tsp chili crunch/red pepper flake
  • 1 tsp arrowroot powder sub cornstarch
  • 2 tbsp water
Spicy Mayo
  • 1/2 cup mayo
  • 1 tbsp sriracha
  • 2-3 tbsp water

Method
 

  1. Prepare rice according to package. Set aside.
  2. Steam broccoli until fork tender.
  3. Slice cucumbers. In a bowl, whisk together sesame oil, soy sauce, honey, chili crunch, and lime juice. Add cucumbers and mix until well coated. Set aside.
  4. Chop salmon into bite size chunks. Toss with oil and sprinkle with salt and pepper. Lay flat in the air fryer and fry 7 minutes at 400F. Alternatively bake 10 minutes at 425.
  5. In a sauce pan, make the sauce. Over medium-high heat, add soy sauce, rice vinegar, honey, sesame oil, grated ginger, garlic, and chili crunch. In a separate little dish, whisk together arrowroot and water. Once sauce starts to bubble, add arrowroot slurry.
  6. Let sauce bubble and cook for 2-3 minutes or until thickening. It will also thicken more as it cools.
  7. Make spicy mayo by mixing all ingredients together.
  8. Add rice to shallow bowl or plate, then add cooked broccoli, marinated cucumbers, and cooked salmon. Pour sticky sauce over top of salmon, coating well. Top with spicy mayo and sesame seeds.

Nutrition

Calories: 1062kcalCarbohydrates: 112gProtein: 61gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 136mgSodium: 2561mgPotassium: 1906mgFiber: 6gSugar: 26gVitamin A: 1403IUVitamin C: 140mgCalcium: 152mgIron: 5mg

Notes

  • Chop the salmon into bite-sized chunks before cooking. Smaller pieces cook faster and more evenly in the air fryer (7 min at 400°F) or oven (10 min at 425°F), and they get perfectly coated in the sticky sauce.
  • Make the arrowroot slurry separately before adding it to the sauce. Whisk the arrowroot and water together in a small dish first, then add it to the bubbling sauce. Let it cook for 2-3 minutes until thickened — and know that it will thicken even more as it cools.
  • Prep all your components before assembling and don't skip any element. The cucumbers, spicy mayo, and sticky sauce all work together to create layered flavor. Each one plays a role — the crunch of the cucumbers, the heat of the mayo, and the sweet-savory sauce make the whole bowl come alive!

Tried this recipe?

Let us know how it was!