Save I discovered this bowl on a Tuesday night scrolling mindlessly through TikTok, and something about the way those golden salmon cubes glistened under the kitchen lights made me stop and actually save the video. The next day, I raided my fridge with zero expectations—leftover jasmine rice, half an avocado, a piece of salmon I'd been meaning to use—and somehow ended up with something so addictively good that I've made it almost every week since. What started as chasing a trend became the kind of meal I actually crave, which tells you everything.
My roommate watched me assemble this the first time and actually sat down without being invited, which is how I knew I'd stumbled onto something special. She's the kind of person who eats cereal for dinner three nights a week, but she finished her bowl in minutes and asked if I could make it again the next day. That's when I realized this wasn't just food—it was the kind of thing that makes people want to be in your kitchen.
Ingredients
- Salmon fillet (300g, cubed): The star of the show—buy it fresh and cut it into 2cm pieces so it cooks evenly and gets those crispy edges while staying tender inside.
- Soy sauce (1 tbsp): This is your umami base, the thing that makes the marinade taste intentional instead of bland.
- Sesame oil (1 tbsp): A little goes a long way; it adds nuttiness that makes people ask what that amazing smell is.
- Sriracha (1 tsp for marinade, 1 tbsp for mayo): Adjust based on your heat tolerance—sriracha is more flavor than fire, which is why it works so well here.
- Honey or maple syrup (1 tsp): This tiny bit balances the spicy and salty, and it helps the salmon caramelize beautifully.
- Garlic powder (1/2 tsp) and black pepper (1/2 tsp): The quiet backbone that ties everything together without stealing the show.
- Jasmine or sushi rice (200g cooked): Use day-old rice if you have it—it stays fluffier and won't get mushy under all the toppings.
- Cucumber (1/2, thinly sliced): This adds freshness and crunch, a necessary cool moment against the heat.
- Avocado (1 small, sliced): Pick one that's ripe but still firm enough to slice cleanly without falling apart in your bowl.
- Pickled ginger (2 tbsp): That little zing between bites keeps your palate awake and makes everything taste brighter.
- Carrot (1 small, julienned): Raw, thin, and sweet—it adds color and a subtle crunch that balances the soft components.
- Nori (1 sheet, cut into strips): The ocean flavor in every bite; these strips are your secret weapon for making this feel restaurant-quality.
- Sesame seeds (1 tbsp): Toasted if you can find them, but honestly either way they add visual warmth and a subtle nuttiness.
- Scallions (2 tbsp, sliced): These are the finishing touch that makes you feel like you actually know what you're doing in the kitchen.
- Mayonnaise (2 tbsp) and lime juice (1 tsp): Mayo is the creamy vehicle, lime juice is what stops it from tasting like a jar of condiment.
Instructions
- Build your marinade and wake up the salmon:
- Combine the soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper in a bowl, then add your salmon cubes and gently toss until everything is coated. Let it sit for 10 minutes—this isn't a long marinade, but it's enough time for the flavors to seep in and for you to prep everything else without feeling rushed.
- Get your salmon golden and crispy:
- Heat your air fryer or oven to 200°C (400°F) and spread the marinated salmon in a single layer—don't crowd the pan, or it'll steam instead of crisp. Cook for 7–10 minutes, turning the pieces halfway through, until they're golden on the outside and cooked through, which you can tell when they flake easily but are still moist inside.
- Make the sauce that changes everything:
- While the salmon cooks, whisk together the mayo, sriracha, and lime juice in a small bowl until it's smooth and vibrant. Taste it and add more sriracha or lime if you want it spicier or tangier—this is your chance to adjust it to what you actually like.
- Assemble your bowl like you mean it:
- Divide the rice between two bowls, then arrange the cucumber, avocado, pickled ginger, carrot, and nori strips on top in whatever way looks good to you. This is where it starts looking like something you'd post about, so take a second to make it pretty.
- Bring it all together with the salmon:
- Top each bowl with the hot salmon bites and drizzle generously with the spicy mayo—don't be shy, this sauce is the glue that makes everything taste like one intentional dish instead of a bunch of separate ingredients.
- Finish with the touches that matter:
- Sprinkle sesame seeds and sliced scallions over the top, then serve immediately while the salmon is still warm and everything is still in its own lane flavor-wise.
Save There's something about eating from a bowl that just feels intentional, like you're actually taking care of yourself instead of just eating quickly standing up. This dish changed how I think about weeknight dinners—suddenly it felt possible to make something that tasted impressive without turning my kitchen into a disaster zone.
Why This Bowl Works So Well
The genius of this bowl is that it plays temperature and texture against each other—warm crispy salmon meeting cool creamy avocado and bright pickled ginger, all held together by a sauce that somehow tastes both comforting and exciting. Every component has a job, nothing is filler, and when you fork through it all at once, you get why this went viral in the first place. It's not complicated, but it feels special because someone clearly thought about how all the pieces would actually taste together.
Customizing Your Bowl
The beautiful thing about bowls is that they're forgiving—if you don't have cucumber, use radish; if avocado looks sad, skip it and add edamame instead; if you want it lower-carb, cauliflower rice works beautifully under these toppings. I've made this with leftover salmon, canned salmon when I'm being real about my effort level, and even with other fish when salmon was out of budget. The structure stays the same, but the details can flex based on what's actually in your kitchen.
The Sauce Philosophy
That spicy mayo isn't just a condiment—it's what transforms individual ingredients into one cohesive meal, which is why it deserves respect and attention. Make it fresh each time, taste it as you go, and adjust the heat to your actual preferences rather than following the recipe like it's law. This is where you get to make it yours, and honestly, the difference between a good bowl and your bowl comes down to this sauce tasting exactly right to you.
- If you're making this for someone who hates spice, you can swap sriracha for honey in the mayo and suddenly it's sweet and savory instead of spicy-forward.
- Keep extra mayo on the side—people always want more, and it's less messy if they can add it themselves than if you drown the bowl in it before serving.
- The lime juice matters more than you think, so don't skip it even if the recipe says optional; it's what keeps the mayo from tasting like a condiment jar.
Save Make this bowl when you want to feel like you're treating yourself, because honestly you are—it's fast, it's healthy, and it tastes like actual care. Once you nail the formula, you'll find yourself making it on nights when you could have ordered out, which is how you know it's become a real favorite.
Recipe FAQs
- → What is the best way to cook the salmon bites?
Marinate salmon cubes briefly, then air fry or bake at 200°C (400°F) for 7–10 minutes until golden and cooked through, turning halfway for even crispness.
- → Can I substitute the rice in this bowl?
Yes, cauliflower rice is a great low-carb alternative that pairs well with the salmon and fresh veggies.
- → How spicy is the sauce, and can it be adjusted?
The sauce combines mayonnaise with sriracha and lime juice for a creamy, mildly spicy kick. Adjust sriracha to your heat preference or omit for a milder taste.
- → Are there recommended toppings to enhance the bowl?
Sesame seeds and scallions add crunch and freshness. You can also add edamame or radish slices for extra texture and color.
- → Is this dish suitable for special diets?
This dish fits a pescatarian diet and can be made gluten-aware by using tamari or gluten-free soy sauce alternatives.