Avocado Salmon Bowls with Spicy Mayo

These avocado salmon bowls drizzled with spicy mayo are everything you love about eating out but made healthy at home.


  • 4 skin-on salmon fillets
  • 3 teaspoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 cup sushi rice or jasmine rice, or white rice
  • 1 medium English cucumber, diced small
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • 2 tablespoons mayonnaise
  • 1/2 to 1 teaspoon chili paste or Sriracha
  • 1 avocado, diced


  1. In a medium pot, combine the rice, a pinch of salt, and just under 2 cups of water. Bring to a boil, cover, reduce the heat to low, and cook, without stirring, for about 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
  2. While the rice cooks, pat the fish dry with paper towels; season with salt and pepper on both sides. 
  3. In a large non-stick pan over medium heat, heat 1 tablespoon of olive oil. Place the salmon, skin side up, and cook, for for 6 to 8 minutes, or until lightly browned. I find it helpful to loosely half-cover the pan with a lid to reduce kitchen splatter.
  4. Flip the salmon and cook for an additional 4 to 6 minutes, until it’s cooked through, about 145F. Remove from heat and transfer the salmon to a large bowl. 
  5. In a medium bowl, combine the rice vinegar and white sugar. Place the diced cucumbers inside and stir to combine. Let it sit for about 10 minutes, while the salmon cooks, tossing them in the sauce a few times.
  6. In a separate bowl, whisk together the mayonnaise, 1 tablespoon of water, and chili paste.
  7. In a small bowl, combine soy sauce and brown sugar to create the soy glaze sauce. 
  8. Remove skins from salmon, drizzle the soy glaze over the salmon pieces and with two forks, shred the salmon meat and combine with the sauce.
  9. Assemble the salmon bowls by adding a base of rice, topped with fish, diced avocado, cucumber slices, and a drizzle of spicy mayo. 



Keywords: salmon bowls, avocado salmon