Easy Crunchy Salmon Bowl Meal Prep (Rice + Spicy Mayo)
This Crunchy Salmon Bowl is a fast, meal-prep-friendly rice bowl with crispy pan-seared salmon bites, seasoned sushi-style rice, crunchy veggies, nori, and spicy mayo. It’s a high protein rice bowl that feels like takeout but packs cleanly for weekday lunches.
Equipment
- Large skillet
- Glass meal prep containers with lids
- mixing bowls and whisk
- rice cooker or saucepan
Ingredients
- 1.5 pounds salmon fillets skin removed, cut into bite-size pieces
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce use tamari if gluten-free
- 1 tablespoon honey
- 0.5 teaspoon ground ginger
- 1 tablespoon sesame seeds plus more for topping if desired
- 2 cups cooked white rice
- 1 tablespoon rice vinegar
- 0.33 teaspoon sea salt
- 1 large avocado cubed
- 2 Persian cucumbers sliced (use 3 if small)
- 1 carrot shredded
- 3 green onions diced
- spicy mayo for serving (optional)
- nori sheets chopped or sliced, for serving (optional)
Instructions
- Cook the rice according to package directions. While it’s still warm, stir in the rice vinegar and sea salt until evenly seasoned.
- Remove the salmon skin by gently pulling it off, then cut the salmon into bite-size pieces. Toss the pieces with cornstarch until lightly coated.
- Heat the sesame oil in a large skillet over medium-high heat. Add the salmon in a single layer and sear for about 3 minutes without moving it, until the bottoms are browned and crisp.
- Flip and continue cooking, turning as needed, for 5 to 6 minutes total until the salmon is crisp on multiple sides and flakes easily.
- In a small bowl, whisk together the soy sauce, honey, ground ginger, and sesame seeds until the honey dissolves. Pour into the skillet and toss the salmon for 1 to 2 minutes, until the sauce clings and looks glossy.
- Assemble bowls with rice, salmon, avocado, cucumbers, shredded carrot, and green onions. Add spicy mayo and nori if using.
- For meal prep, divide rice and salmon evenly into 4 meal prep containers, then add cucumbers and carrot (keep avocado, nori, and spicy mayo separate if possible). Let cool completely, about 15 to 20 minutes, before sealing lids. Store in the fridge for up to 4 days.
Notes
- Fridge life: Best within 4 days. Keep spicy mayo and nori separate so your Crunchy Salmon Bowl stays crunchy.
- Freezer: Freeze only the cooked rice and glazed salmon (no veggies, avocado, or mayo) for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave rice and salmon together in 45 to 90 second bursts until hot, then add cold veggies and drizzle spicy mayo after heating. For extra crunch, re-crisp salmon in a hot skillet for 1 to 2 minutes.
- Scaling tip: If doubling, cook salmon in batches so it sears instead of steaming.
- Make-ahead: Slice cucumbers and shred carrot up to 3 days ahead, store dry in a sealed container with a paper towel to absorb moisture.
- Nutrition disclaimer: Nutrition estimates are approximate and will vary by ingredient brands and portion sizes.