There’s something extra satisfying about a homemade meal like these spicy salmon bowls. Fresh, flavorful, and just as good as your favorite takeout order.
They bring all that crave-worthy flavor right to your own kitchen, with a spicy kick that can be easily adjusted to your liking!
Crispy Spicy Salmon rice bowls
Whether you’re looking for an easy dinner idea or a healthy lunch idea, spicy salmon rice bowls are a great choice.
Crispy, tender salmon, a simple spicy mayo sauce, and your favorite toppings all come together for a meal that’s bright, bold, and full of texture.
Love this recipe? Try our teriyaki salmon rice bowls or switch it up with our bang bang chicken bowls for a different protein!
Recipe Highlights
- Quick and easy: You can have these easy spicy salmon bowls on the table in about 30 minutes.
- Customizable: Load up your bowl with rice, veggies, and any extras you love.
- Flavor-packed: The spicy mayo and crispy salmon pieces create the perfect balance of heat and richness.
- Meal prep friendly: Make the salmon ahead and assemble fresh bowls throughout the week.
Ingredients
- Salmon fillets: Skinless works best for getting crispy edges, but you can also use skin-on and remove the skin after cooking.
- Cooked rice: White rice, brown rice, or even sushi rice will all work for the base.
- Sriracha: Gives the spicy mayo its classic heat and tang.
- Mayonnaise: Use a creamy mayo as the base for the spicy sauce.
- Brown sugar: Balances the spice and brings a touch of sweetness to the marinade.
- Minced garlic
- Toppings: cucumber, green onions, sesame seeds, shredded carrots, or anything else you love.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Air fryer
How to make spicy salmon rice bowls
Season the salmon: Mix 2 tablespoons sriracha, a pinch of salt, and brown sugar. Rub over salmon fillets and let sit at room temperature for 15 minutes.
Preheat the air fryer to 400°F. Lightly oil the basket
Air fry the salmon: Place salmon in a single layer and cook for 7–10 minutes, or until cooked through and flaky.
Make the spicy mayo: While the salmon is cooking, in a small bowl, mix the remaining 2 tablespoons sriracha with minced garlic and mayonnaise to make the sauce.
Assemble the bowls: Layer cooked rice in bowls, add salmon, drizzle with spicy mayo, and top with jalapeño, cucumber, shredded carrots, and chopped mango.
Garnish and serve: Sprinkle with sesame seeds and chopped green onions. Serve immediately.
What goes with Spicy salmon bowls?
Spicy salmon bowls are pretty filling as is, but a few simple sides and drinks can really round out the meal.
Try serving them with miso soup, steamed edamame, avocados or roasted veggies.
For drinks, light and refreshing options like iced green tea, sparkling water with lime, pomegranate lemonade or even a crisp white wine pair perfectly with the spicy, savory flavors.
Storing and reheating leftovers
Storage: Store the salmon and rice separately from the toppings and sauces for best results. Keep them in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the salmon and rice in the microwave or lightly in a skillet. Add fresh toppings and drizzle with spicy mayo right before serving.
Helpful Tips
- Before marinating, pat the salmon with paper towels to help it get extra crispy in the air fryer or pan
- Cook the salmon in batches if needed so each piece crisps up nicely.
- If you’re not a fan of too much spice, reduce the amount of sriracha or swap in a milder hot sauce.
FAQs
Yes! You can cook salmon from frozen in the air fryer, but for the best flavor in this recipe, I recommend you thaw it overnight in the refrigerator first.
Once thawed, pat it dry with paper towels before marinating so the seasoning sticks well.
No, you don’t have to preheat it. If you skip preheating, expect the salmon to cook in about 10 to 12 minutes, depending on the size of the fillet. The salmon is fully cooked when it reaches an internal temperature of 145°F (63°C)
Short-grain white rice or jasmine rice works wonderfully, but you can use brown rice or even cauliflower rice for a low carb rice alternative.
More quick dinner ideas like this one.
- Cacio e pepe
- Spaghetti aglio e olio
- Grilled salmon salad
- Check out all our Home Cooked Recipes
Try our spicy salmon bowls today!
If you’re craving a fast, flavorful meal that feels special without a lot of work, these spicy salmon bowls are the answer. Whether you’re keeping things simple or loading up on all the toppings, this easy meal brings restaurant-quality flavor to your kitchen in no time.
It’s the kind of recipe you’ll come back to anytime you need a quick weeknight dinner that tastes like a treat!
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Spicy salmon bowls
Ingredients
- 2 salmon filets
- ½ tablespoon Olive oil (for air fryer basket)
- 4 Tablespoons sriracha (divided)
- 2 Tablespoons brown sugar
- ½ Teaspoon salt
For rice bowls
- 2 cups cooked rice
- 1 jalapeño (sliced)
- 1 cucumber (sliced)
- 1 large carrot (Shredded)
- 1 large mango (about 1 cup chopped)
- ½ cup mayonnaise
- 1 teaspoon minced garlic
- ½ Tablespoon sesame seeds
- Green onions (for garnish)
Instructions
- Mix 2 tablespoons sriracha, a pinch of salt, and brown sugar. Rub it all over salmon fillets and let sit at room temperature for 15 minutes.
- Heat the air fryer to 400°F. Lightly oil or spray the basket.
- Place salmon in a single layer and cook for 7–10 minutes, or until cooked through and flaky.
- In a small bowl, mix the remaining 2 tablespoons sriracha with minced garlic and mayonnaise.
Assemble the bowls:
- Layer cooked rice in bowls, add salmon, drizzle with spicy mayo, and top with jalapeño, cucumber, shredded carrots, and chopped mango.
- Sprinkle with sesame seeds and chopped green onions. Serve immediately.
Notes
- Letting salmon rest before cooking helps it absorb more flavor.
- Cooking time may vary depending on fillet thickness.
- Swap toppings based on what you have, avocado or edamame work great too.
- Reduce sriracha for a milder spicy mayo.
