Stacie and Meghan’s

salmon rice bowls
5 from 3 votes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Courtesy of: Stacie Billis and Meghan Splawn of Didn’t I Just Feed You for Recipe Club



  • 1 lb. skinless salmon filet, cut into 1-inch cubes
  • 1 tablespoon grated ginger
  • 3 cloves garlic, grated
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light brown sugar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon avocado or canola oil


  • 2 cups cooked white rice
  • 1 teaspoon kosher salt
  • 1 (12 oz.) bag shelled edamame
  • ¼ cup mayonnaise
  • 1 tablespoon garlic chili sauce or Sriracha
  • 1 large English cucumber, thinly sliced into coins


  • sliced scallions
  • fresh herbs such as mint or basil
  • sliced avocado
  • sesame seeds (optional)


  • Marinate the salmon. Combine 1 lb. cubed salmon with 1 tablespoon grated ginger, 3 cloves grated garlic, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, and 2 teaspoons sesame oil in a large bowl. Set aside for about 10 minutes while you prepare the sauce and vegetables.
  • Combine ¼ cup mayonnaise with 2 tablespoon garlic chili sauce in a small bowl. Set aside sauce for serving.
  • Cook the 1 (12 oz.) bag edamame according to the steam-in-bag directions. Set aside.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil in the skillet and heat until shimmering. Use tongs to add the marinated salmon to the skillet, being sure to not overcrowd the pan. Cook the salmon for about 3 minutes total, turning every minute or so until darkly browned and slightly lacquered. Repeat with any remaining salmon pieces, if working in batches.
  • Build the bowls by spooning cooked rice into each, top with salmon, edamame, and sliced cucumber. Top with the spiced mayo, sliced scallions, fresh herbs, sliced avocado, and sesame seeds.


  • We love these bowl components served over soba or rice noodles too!


  • Serve with pot stickers or an Asian salad kit to complete this meal.


  • Protein: Swap the salmon for cubed chicken breasts. Cook to 165°F.
  • Vegetarian: Remove salmon and add pressed and cubed tofu. Cook as directed.
  • Gluten-free: Swap soy sauce for coconut aminos or tamari.


  • The spiced mayo and salmon marinade can be mixed together up 2 days in advance; store in separate airtight containers in the refrigerator.


Calories: 458kcal | Carbohydrates: 31g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1221mg | Potassium: 756mg | Fiber: 1g | Sugar: 5g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg