If you love quick high-protein dinners that still feel fresh, satisfying and restaurant-quality, this Spicy Salmon Rice Bowl is about to become a weekly staple. Crispy caramelised salmon bites are coated in a sweet-spicy soy glaze, then layered over fluffy rice with creamy avocado, crunchy cucumber, capsicum and a drizzle of spicy mayo. It’s the perfect balance of protein, healthy fats and flavour – and it comes together with minimal effort in the air fryer.
This salmon rice bowl is ideal for busy weeknights, meal prep lunches or those nights where you want takeaway vibes without the heavy feeling afterwards. The spicy salmon gets beautifully sticky and slightly charred while staying tender inside, and paired with cool fresh vegetables and creamy spicy mayo, every bite has the perfect contrast of textures.
The best part? It’s endlessly customisable. You can adjust the spice level, swap the veggies depending on what’s in your fridge, or even make it lower carb by serving it over cauliflower rice. Whether you’re trying to eat more protein, make healthier dinners, or simply want a genuinely delicious salmon bowl recipe, this one ticks every box.
Why You’ll Love This Recipe
- High-protein and satisfying
- Ready in under 30 minutes
- Air fryer friendly
- Better than takeaway poke bowls
- Packed with healthy fats and fresh vegetables
- Easy to customise for meal prep
- Naturally dairy-free
Tips For The Best Salmon Rice Bowl
- Use skinless salmon for the best texture and even cooking.
- Don’t overcrowd the air fryer basket – this helps the salmon caramelise properly.
- Marinating overnight gives the salmon even deeper flavour.
- Add the spicy mayo just before serving to keep everything fresh.
- Fresh coriander or spring onion adds brightness and balances the richness.
Variations
Make It Lower Carb
Swap regular rice for cauliflower rice or shredded cabbage.
Extra Protein
Add edamame, a soft boiled egg or extra salmon.
Milder Version
Reduce the sriracha and chilli flakes for a less spicy bowl.
Crispy Rice Version
Use leftover rice and crisp it up in a pan before serving.
Serving Suggestions
Serve this spicy salmon bowl with:
- Jasmine rice
- Brown rice
- Sushi rice
- Cauliflower rice
- Seaweed sheets on the side
- Extra lime wedges
- Pickled ginger or kimchi
Spicy Salmon Rice Bowl
Ingredients
- 250g/8oz salmon
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp chilli flakes
To Serve
- 1/3 cucumber, sliced
- 1/2 cup red capsicum, sliced
- 1 avocado, sliced
- 1/2 cup coriander, chopped or spring onion
- 2 tbsp sesame seeds
Spicy Mayo
- 1/2 cup mayo
- 1/4 cup sriracha
Instructions
- In a medium bowl combine soy sauce, sesame oil, honey, rice wine vinegar and chilli flakes. Slice salmon into cubes and add to bowl, stirring to marinate the salmon. Cover with cling wrap and place in fridge for 30 minutes or overnight.
- Remove salmon from fridge and airfry at 200C/400F for 6-10 minutes until salmon is cooked and browned. Remove from airfryer.
- Serve salmon bites on top of rice, with cucumber, red capsicum and avocado. Sprinkle with coriander, sesame seeds, and spicy mayo. Serve immediately and enjoy!