Spicy Salmon Bowl With Kimchi & Avocado

2 servings
20 min

If you’re looking for an easy weeknight dinner recipe that’s full of flavor, this Spicy Salmon Bowl with Kimchi and Avocado will hit the spot. This spicy bowl is perfect for seafood and sushi lovers like myself.

This rice bowl recipe is inspired by the TikTok salmon bowl and is similar to a cooked salmon poke bowl. The perfectly baked salmon with mayo, sriracha, soy sauce, kimchi, and avocado will make you feel like your eating a salmon avocado roll or a spicy salmon roll in a bowl.

Try another salmon rice bowl – check out my Blackened Salmon Bowl with Creamy Jalapeño Salsa.

This salmon sushi bowl recipe is one of my favorite meals to make on those nights that I don’t want to cook dinner (yes, sometimes even food bloggers don’t want to cook dinner).

I love cooking this salmon buddha bowl because its’s delicious, quick and easy, and the bold Asian flavors never disappoint my taste buds. This healthy salmon bowl is balanced with appropriate amounts of fat, carbs, and protein.

Spicy Salmon Bowl Ingredients:

  • Salmon fillets – Bake salmon fillets with garlic, salt, and pepper in the oven on a baking sheet. If you’re in a pinch, you can substitute canned salmon or canned tuna to make this a spicy tuna rice bowl instead.
  • Rice – Sushi rice would be most authentic to use in this meal, but I use microwavable rice to save time. Choose your favorite cooked rice to add to this bowl. I usually use basmati rice or jasmine rice.
  • Kimchi – This is a traditional Korean side dish. Kimchi is salted and fermented cabbage and radish. You can buy kimchi mild or spicy.
  • Soy Sauce – I use low sodium soy sauce. The soy sauce is used to add saltiness and season the rice.
  • Sriracha – Sriracha is a hot sauce with made with red jalapeños peppers. The sriracha is used to add heat and season the rice.
  • Japanese Mayonnaise (Kewpie) – Unlike traditional mayo, Kewpie is made using egg yolks and rice or apple cider vinegar. Kewpie is extra rich and thick in texture with more sweetness and tang than traditional mayo. Kewpie would be most authentic to use in this meal, but regular mayo is a good substitute.
  • Avocado – This spicy salmon bowl recipe wouldn’t be complete without creamy avocado slices.
  • Sesame Seeds – Sprinkle sesame seeds over the top of this spicy salmon rice bowl to add more texture and nutritional value.

How to Make Spicy Salmon Bowl with Kimchi and Avocado

This salmon sushi bowl comes together quickly. First, start by cooking the salmon. Pat dry the salmon fillets then add olive oil, minced garlic, salt, and pepper.

How long to bake salmon at 425°? Depending on the thickness of the fillets, bake salmon for 10-12 minutes. Baking the salmon will give this bowl a baked salmon sushi vibe.

Next, while the salmon this cooking, prepare your rice. Add the cooked rice to the bottom of a bowl and season to taste with soy sauce, sriracha, and mayo. Season to your liking and mix well.

Finally, top each salmon and rice bowl with sliced avocados, kimchi, and a salmon fillet. Sprinkle on sesame seeds and add more sriracha and mayo to give it a spicy mayo flavor, if you would like. Enjoy your spicy sriracha and kimchi salmon bowl.

More Seafood Recipes to Try:

Spicy Salmon Bowl With Kimchi & Avocado
Recipe details
  • 2  servings
  • Prep time: 8 Minutes Cook time: 12 Minutes Total time: 20 min
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  • 2 salmon fillets
  • 1 tablespoon olive oil or olive oil spray
  • 1 clove garlic minced
  • salt and pepper a pinch, to season salmon
  • 8 ounce bag of microwavable Ready Rice divided between each bowl
  • 1 avocado, sliced divided between each bowl
  • 1/2 cup kimchi divided between each bowl
  • 2 tablespoons soy sauce divided between each bowl
  • 2 tablespoons sriracha divided between each bowl
  • 2 tablespoons mayonnaise divided between each bowl
  • 2 tablespoons sesame seeds divided between each bowl

Preheat oven to 425°F. Place salmon fillets on a baking sheet and pat dry. Spray salmon with olive oil spray or brush olive oil over the fillets. Season salmon with garlic, salt, and pepper.
Cook salmon for 10-12 minutes until it flakes easily with a fork.
While salmon is cooking, microwave the rice and slice the avocado. Prepare all other bowl ingredients.
Divide rice between two bowls. Add rice to the bottom of each bowl. Season the rice with your desired amount of soy sauce, sriracha, and mayo. Mix well.
Assemble salmon and rice bowls by placing one cooked salmon fillet on top of the rice in each bowl. Next, top rice bowls with kimchi and avocado. Top with more sriracha and mayo, if desired. Sprinkle with sesame seeds.
  • You can use your preference of rice (white, brown, jasmine, basmati, sushi rice, etc.)
  • Add cucumbers or shredded carrots to add more crunch to this bowl.
  • This bowl is customizable and you can add as much or as little sriracha depending on your spice preference.
  • You can substitute baked salmon with canned salmon or canned tuna.
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