Microwave Sesame-Ginger Salmon Rice Bowl With Sriracha Mayo

Quick Recipe Version (TL;DR)

• Yield: 2 bowls
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 cups cooked white rice (about 360 g), hot (leftover or microwave-ready)
• 8 oz (225 g) cooked salmon, skin removed
• 1 1/2 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger, finely grated
• 1 tsp rice vinegar
• 1 tsp honey
• 1 cup frozen shelled edamame
• 1 cup thinly sliced cucumber
• 2 tbsp mayonnaise
• 2 tsp sriracha (more to taste)
• 1 tsp lime juice (or water)
• 1 tbsp sliced scallions
• 1 tsp toasted sesame seeds (optional)
• Nori strips (optional)

Do This

• 1. Microwave edamame with a splash of water, 2 to 3 minutes on HIGH; drain.
• 2. Mix soy sauce, sesame oil, ginger, rice vinegar, and honey in a microwave-safe bowl.
• 3. Add cooked salmon, cover, and microwave 60 to 90 seconds on HIGH, just until hot (165°F / 74°C); flake.
• 4. Heat rice in the microwave 1 to 2 minutes on HIGH until steaming.
• 5. Stir mayo, sriracha, and lime juice into a drizzle sauce.
• 6. Build bowls: rice, edamame, cucumber, warm sesame-ginger salmon.
• 7. Finish with sriracha-mayo, scallions, and sesame seeds (and nori if you like).

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Why You’ll Love This Recipe

• Fast and satisfying: a warm, saucy salmon bowl in about 15 minutes.
• Big “sushi-bowl” flavor without rolling anything or turning on the stove.
• Great use for leftover rice and cooked salmon (meal-prep friendly).
• Easy to customize with whatever veggies you have on hand.

Grocery List

• Produce: fresh ginger, cucumber (English or Persian), scallions, lime (optional)
• Dairy: mayonnaise
• Pantry: low-sodium soy sauce, toasted sesame oil, rice vinegar, honey, sriracha, toasted sesame seeds, nori strips (optional)
• Seafood: cooked salmon (leftover, store-bought cooked, or previously cooked meal-prep salmon)
• Frozen: shelled edamame
• Grains: cooked white rice (leftover) or microwave-ready rice

Full Ingredients

For the Bowl Base

• Cooked rice: 2 cups cooked white rice (about 360 g), preferably short-grain or jasmine
• Edamame: 1 cup (150 g) frozen shelled edamame
• Cucumber: 1 cup (about 120 g) thinly sliced cucumber (English or Persian)

For the Sesame-Ginger Salmon

• Cooked salmon: 8 oz (225 g), skin removed (cold leftovers work great)
• Low-sodium soy sauce: 1 1/2 tbsp (22 mL)
• Toasted sesame oil: 1 tsp (5 mL)
• Fresh ginger: 1 tsp finely grated (about 5 g)
• Rice vinegar: 1 tsp (5 mL)
• Honey: 1 tsp (7 g)
• Water: 1 tsp (5 mL), to keep it moist in the microwave

For the Sriracha-Mayo Drizzle

• Mayonnaise: 2 tbsp (30 g)
• Sriracha: 2 tsp (10 g), plus more to taste
• Lime juice: 1 tsp (5 mL) (or substitute 1 tsp water for a milder, creamier drizzle)
• Salt: 1 small pinch (optional, to taste)

Optional Finishes

• Scallions: 1 tbsp thinly sliced
• Toasted sesame seeds: 1 tsp
• Nori strips: 1 to 2 tbsp, for a stronger sushi-bowl vibe

Step-by-Step Instructions

Step 1: Prep your bowl add-ins

Thinly slice the cucumber and set it aside. If your salmon has skin, remove it and discard. Keep the salmon in fairly large pieces for now; it will flake easily after warming.

Step 2: Microwave the edamame

Place 1 cup frozen shelled edamame in a microwave-safe bowl with 1 tbsp water. Cover (a microwave-safe plate works well) and microwave on HIGH for 2 to 3 minutes, until hot. Carefully drain and set aside.

Step 3: Mix the sesame-ginger soy glaze

In a separate microwave-safe bowl, whisk together:

1 1/2 tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp grated ginger, 1 tsp rice vinegar, 1 tsp honey, and 1 tsp water.

The water helps the salmon warm gently without drying out.

Step 4: Warm the salmon (gently) and flake it

Add the 8 oz cooked salmon to the bowl with the sauce and turn to coat. Cover and microwave on HIGH for 60 seconds. Check and stir, then continue in 15-second bursts until the salmon is hot throughout, reaching 165°F (74°C) in the thickest part.

Use a fork to flake the salmon into bite-size pieces directly in the bowl, mixing it with the warm sesame-ginger sauce.

Step 5: Heat the rice

Warm 2 cups cooked rice until steaming. For leftover rice, sprinkle with 1 to 2 tsp water, cover, and microwave on HIGH for 1 to 2 minutes, stirring once halfway through. (Microwave times vary; aim for rice that’s hot and fluffy.)

Step 6: Stir together the sriracha-mayo drizzle

In a small bowl, stir until smooth: 2 tbsp mayonnaise, 2 tsp sriracha, and 1 tsp lime juice (or water). Taste and adjust: add more sriracha for heat, or a few drops of water to thin it to a drizzle.

Step 7: Assemble the bowls and finish

Divide the warm rice between two bowls. Top each with edamame and cucumber. Spoon the warm sesame-ginger salmon over the top, including any sauce in the bowl.

Drizzle with sriracha-mayo and finish with sliced scallions, toasted sesame seeds, and nori strips if using. Serve right away while the salmon and rice are warm and the cucumbers stay crisp.

Pro Tips

• Don’t over-microwave the salmon. Heat in short bursts and stop as soon as it hits 165°F (74°C) to keep it moist and tender.
• Grate ginger finely. A microplane-style grater gives you a smooth ginger paste that blends into the sauce (no stringy bits).
• Loosen leftover rice. A tiny splash of water plus a cover makes rice reheat fluffy instead of dry or crunchy.
• Use low-sodium soy sauce. It keeps the bowl balanced since the sriracha-mayo and optional nori add salt too.
• For extra “sushi bowl” flavor, add 1 to 2 tablespoons nori strips right before eating so they stay a little crisp.

Variations

• Spicy sesame-lime: Add 1 tsp lime zest to the sriracha-mayo and an extra 1/2 tsp rice vinegar to the salmon sauce for a brighter bite.
• Higher-veg crunch: Add 1 cup shredded carrots or thin-sliced radishes; they pair nicely with the warm salmon and creamy drizzle.
• Swap the protein: Use cooked shrimp or shredded rotisserie chicken; warm the same way with the sesame-ginger soy mixture (165°F / 74°C).

Storage & Make-Ahead

Store components separately for best texture. Refrigerate cooked salmon, rice, and edamame in airtight containers for up to 3 days. Keep cucumbers separate so they stay crisp. The sriracha-mayo keeps for up to 5 days refrigerated. Reheat rice and salmon in the microwave until salmon reaches 165°F (74°C), then assemble with cold cucumber and drizzle just before serving.

Nutrition (per serving)

Approximate, per bowl: 670 calories, 38 g protein, 71 g carbs, 26 g fat, 6 g fiber, 1,150 mg sodium (varies by soy sauce, sriracha, and mayonnaise brands).