This Lazy Salmon Rice Bowl is one of the recipes I share most often with my nutrition clients. As a dietitian, I find it’s the perfect stepping stone for anyone trying to swap takeaways for more home-cooked meals. It uses pre-cooked salmon and rice, so it still feels easy and doable but you’re cooking at home.
A Quick Look At This Recipe
- ✅ Recipe Name: Lazy 15-Minute Salmon Rice Bowl
- 🕒 Ready In: ~15 minutes
- 👪 Serves: 1
- 🍽Nutrition Info: ~560 calories, 32g protein, 6.5g fiber per serving (may vary by size and ingredients)
- 🥣 Main Ingredients: Cooked salmon and rice, cucumber, mango, radishes, ponzu sauce, mayonnaise & sriracha.
- ⭐ Why You'll Love It: Quick, balanced, customizable, and packed with flavor.
As much as I love cooking from scratch, I know it’s not for everyone. And I completely understand that many people aren’t fans of cooking fish in particular. As a dietitian, though, I always encourage my nutrition clients to include at least one portion of oily fish like salmon each week because of the anti-inflammatory benefits of omega-3 fats.
This recipe has had amazing feedback from clients because it’s quick, tastes fresh, and feels like a proper home-cooked meal even though we’re taking a few shortcuts. And honestly, there’s nothing wrong with that. If using pre-cooked salmon or microwave rice helps you stay consistent with your healthy eating habits, I’d take that any day over trying to avoid anything that’s even slightly processed.
If you are looking for more quick dinner recipes I'd suggest trying my pesto ricotta pasta or sweet potato and ground beef bowls next!
Why This Recipe Is Good for You
- Heart-Healthy Omega-3s: Including oily fish like salmon at least once a week is a key part of any heart-healthy diet, anti-inflammatory diet and even a fertility supporting diet plan.
- Quick & Easy: This recipe is fast, fuss-free, and won’t leave you with a pile of dishes. Using pre-cooked rice and hot-smoked salmon means dinner comes together in less time than it takes to order takeout. And when healthy meals feel easy, you’re much more likely to stick with them.
- Perfectly Balanced: We have protein, healthy fats, carbs and lots of color in every meal. You can also treat it as a base recipe and throw in whatever veggies or salad you might have in the fridge. This means more diversity in your diet which is a win for gut health.
- Resistant starch: If you cook and cool your rice before eating, you’ll increase the amount of resistant starch it contains. Resistant starch acts a bit like fiber in the body, helping to support gut health, blood sugar control, and keep you feeling fuller for longer. So that's a little bonus if you plan on prepping this meal in advance.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Hot Smoked Salmon: Look for "hot smoked" salmon fillets, which are fully cooked, firm, and flaky. This is different from cold-smoked salmon (like lox), which has a much softer texture. You can typically find hot smoked salmon in the refrigerated fish section of most large supermarkets. It often comes in different flavors like sweet chilli for example. If you would prefer to cook your own salmon I cover that below.
- Rice: I used ready-to-eat coconut rice for extra convenience, but any type of rice works well. Jasmine, basmati, sushi, or brown rice are all great options. Just cook it according to the package directions. When using microwaveable rice pouches, I always recommend removing the rice from the plastic packaging before heating to help minimize plastic exposure.
- Ponzu Sauce: Ponzu is a citrus-based soy sauce that adds a bright, tangy flavor. If you don't have it, regular soy sauce or tamari also works perfectly well.
- Light Mayonnaise & Sriracha: We combine these two to make the sriracha mayo sauce.
- Frozen produce: I always stock edamame and mango in my freezer which are great to grab for this bowl.
- Fresh produce: Use whatever needs using up from your fridge. Cucumber and radishes work great. I also like to sprinkle some green onions (scallions) on top.
Ingredient Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences. I only recommend swapping 1 - 2 ingredients, so the original recipe doesn't completely change.
- Gluten-Free: Use a gluten-free soy sauce such as tamari, and double-check that the glaze on your salmon is also certified gluten-free.
- Vegan: Swap the salmon for pan-fried tofu or tempeh. Use a plant-based mayonnaise for the sriracha sauce.
- Dairy-Free: This recipe is naturally dairy-free.
Ingredient Swaps To Make This Recipe:
- Higher in protein: Add extra edamame beans or increase the portion of salmon. You could also use Greek yogurt instead of mayonnaise.
- Lower in calories: Increase the amount of non-starchy vegetables like cucumbers, radishes, and leafy greens to add volume without significantly increasing calories. You can also use a bit less rice and replace it with some cauliflower rice.
Please note: This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know in the comments below! I'd love to hear how it worked out! 💛
Recipe Variations
- Teriyaki Salmon Rice Bowl: For a different flavor profile, swap the ponzu or soy sauce for a drizzle of teriyaki sauce. You can also use a plain hot smoked salmon fillet and brush it with teriyaki sauce.
- Mango & Lime: Don't skip the diced mango and add a squeeze of fresh lime juice to brighten everything up.
- Sweet Chili Salmon Bowl: Use a sweet chili sauce instead of the ponzu. I like the reduced sugar blue dragon chili sauce.
How To Make This Salmon Rice Bowl
Below are the simple steps for how to make this salmon rice bowl recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Make the Sriracha Mayo
In a small, separate bowl, whisk together the light mayonnaise and sriracha until the sauce is smooth and creamy. You can add more or less sriracha to get the spice level just right for you.
Build Your Bowl
Cook or heat your rice and place it in the bottom of a bowl. Add the hot smoked salmon over the rice. Arrange the sliced cucumber, radishes, mango and edamame along with any other vegetables you are using.
Sauce and Serve
Drizzle the soy ponzu directly over the ingredients in the bowl, then finish by drizzling your homemade sriracha mayo on top. Serve immediately and enjoy!
Note on Making Your Own Salmon: If you're not using pre-cooked salmon, you can easily make your own. Just brush a raw salmon fillet with 1 teaspoon of sweet chili sauce or a teriyaki glaze. Bake it on a lined tray at 350°F / 180°C for 12–15 minutes, or until cooked through.
Expert Tips for Making This Recipe
Adjust the Spice: The sriracha mayo is easy to customize. If you like it spicier, add more sriracha. If you prefer it mild, start with just a tiny amount.
Slice the Veggies Thinly: For the best texture, slice your cucumber and radishes thinly.
Don't Overcook the Rice: Make sure your rice is fluffy, as it's the foundation of the bowl.
Storage
Fridge: This bowl is best enjoyed fresh, especially once the sauces are added. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Check out my post on safely reheating rice to avoid any food safety issues!
Make-Ahead: For meal prep, you can store the cooked rice, salmon, and chopped vegetables in separate airtight containers in the fridge. Assemble the bowl and add the sauces just before you’re ready to eat.
Nutrition Notes
Nutrition information was calculated using the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use.
The optional toppings were not included in the nutrition analysis.
FAQ
Absolutely! Canned salmon, a freshly cooked salmon fillet, or even leftover baked salmon would work perfectly. Just make sure it's cooked through.
Yes! The best way to do this is to store the components separately in the fridge for up to 2 days. Keep the rice, salmon, and chopped veggies in their own containers. Add the sauces right before serving.
Simply leave the sriracha out of the mayonnaise. A plain mayonnaise or aioli drizzle is delicious, or you could use a different sauce altogether, like teriyaki or a simple vinaigrette.
So many! Try shredded carrots, bell peppers, corn or even some leafy greens like spinach at the base.
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 The Recipe
Lazy 15-Minute Salmon Rice Bowl
Ingredients
- 120 g Coconut Ready To Eat Rice ½ of a 240g pouch(I use Bens Original or Tilda) *see notes
- 1 Hot Smoked Salmon Fillet cooked & ready to eat, (sweet chili flavor works nicely)
- ¼ Cucumber
- 50 grams Radishes about 4-6 radishes
- 50 g mango ⅓ cup
- 50 g shelled edamame ⅓ cup
- 1 Veg Of Choice I recommend bulking up this meal further with your favorite veg. These can be raw or cooked.
- 15 milliliters Soy Ponzu or regular soy sauce 1 tbsp
- 15 g Light Mayonnaise 1 tablespoon
- 3 g Sriracha ½ teaspoon (add more as needed, adjusting heat to taste)
Optional Toppings
- 1 tablespoon Sesame seeds
- 1 tablespoon Chopped cilantro
- 50 g Avocado (50g = ¼ of a large or ½ of a small)
- 1 green onion (scallion) finely chopped
Instructions
- Cook the rice according to the directions on the package.120 g Coconut Ready To Eat Rice
- Assemble your bowl by adding rice to the bottom. Top it with salmon, cucumber, radishes, mango, shelled edamame and other veg of choice.1 Hot Smoked Salmon Fillet, 50 g Avocado, ¼ Cucumber, 50 g mango, 50 grams Radishes, 1 Veg Of Choice
- Drizzle over the soy or ponzu sauce.15 milliliters Soy Ponzu
- In a separate bowl whisk together the mayo and sriracha then drizzle over the salmon and rice.15 g Light Mayonnaise, 3 g Sriracha
Notes
How To Make This Recipe...
- Higher in Protein: Add extra edamame beans or increase the portion of salmon. You could also use Greek yogurt instead of mayonnaise.
- Lower in Calories: Increase the amount of non-starchy vegetables like cucumbers, radishes, and leafy greens to add volume without significantly increasing calories. You can also use a bit less rice and replace it with some cauliflower rice.
Where to Buy Hot Smoked Salmon Fillets: You can usually find Hot Smoked Salmon Fillets in the chilled section of larger supermarkets. They often come in different flavors e.g., sweet chili. Retailers include:
- Tesco (IE) – Ready to Eat Sweet Chilli Hot Smoked Salmon;
- Waitrose (UK) – Hot Smoked Salmon Fillets with Sweet Chilli;
- Aldi (UK & US) – The Fishmonger Hot Smoked.
Leftovers: This bowl is best enjoyed fresh, especially once the sauces are added. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Check out my post on safely reheating rice to avoid any food safety issues!
Nutritional Analysis: The nutritional analysis of this recipe does not include the optional toppings.
padraig lucey says
Simple and delicious we loved making this
Maria Lucey RD says
Amazing!!! Its my favorite easy recipe at the moment!
Sean Hussey says
Loved this, very easy, thank you.
Maria Lucey RD says
You are very welcome!!