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Sticky Salmon Rice Bowl with Asian Cucumbers


A few of my favourite things combined together to make the ultimate rice bowl. Pan-fried salmon covered in sticky sauce, rice, avocado and asian cucumbers. Served with sesame seeds on top and spicy mayo for extra deliciousness. So good!

What ingredients do you need to make this salmon rice bowl?

  • Salmon fillets – I used wild, skinless salmon, but if you have salmon fillets with the skin on, simply remove it before you start cooking. And if you want to make this dish vegetarian, you can easily replace salmon with tofu!
  • Basmati rice – Basmati rice is definitely my favourite! Delicious, very aromatic and taste really good with salmon. However, other types of rice would work too if you prefer!
  • Avocado – I love avocado, because it brings balance to this delicious meal. Plus, it is rich in nutrients and unsaturated fatty acids.
  • Cucumbers – I used mini cucumbers and marinated them in Asian-style sauce which turned out to be sooo good!
  • Sesame seeds – These are a must! I simply cannot imagine this rice bowl without sesame seeds.
  • Spicy mayo sauce – I love to add a little bit of spiciness to my bowl and spicy mayo works really well!

This recipe is the perfect combination of flavours and textures. The sweet, sticky sauce goes so well with the creamy avocado and crunchy cucumber. It’s definitely my favourite rice bowl so far!

Sticky Salmon Rice Bowl with Asian Cucumbers

Course: Lunch, DinnerDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 salmon fillets (approx. 360g)

  • 150 g basmati rice

  • 1 avocado, sliced

  • 4 mini cucumbers

  • 1 tbsp sesame seeds

  • 1 tbsp spicy mayo sauce

  • Salmon marinade:
  • 3 tbsp soy sauce (or tamari)

  • 3 tbsp ketchup

  • 1 tbsp toasted sesame seeds oil

  • 2 tbsp maple syrup

  • 1 tsp ground ginger powder

  • 1 clove garlic, finely chopped

  • Asian-style cucumber sauce:
  • 2 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 tbsp toasted sesame seeds oil

  • 1 tsp ground ginger powder

  • 1 clove garlic, finely chopped


  • Prepare Asian cucumbers. Put cucumber between two straws or chopsticks (this will stop the knife to slice all the way through) and make small diagonal slits. Repeat the same on the other side of cucumber. To a bowl add all sauce ingredients and combine, then add cucumbers and cover in the sauce. Refrigerate.
  • Prepare salmon marinade. Put all ingredients into a bowl and combine. Dice salmon fillets (remove skin and bones if needed), transfer to a bowl and cover with marinade. Refrigerate for about 30 minutes for the best results or fry straight away on a pan for 3-4 minutes until salmon is cooked through and sauce is reduced.
  • Boil rice in a slightly salted water according to instructions on the packaging. Slice avocado.
  • To serve, spoon rice into a serving bowls, top with fried salmon, sliced avocado and cucumbers. Drizzle with spicy mayo and sprinkle sesame seeds on top. Enjoy!

Recipe Video


  • For the best results, let marinated salmon and cucumbers stay in the fridge for about 30 minutes prior cooking.

Did you make this recipe?

Mention @yummytitbitsbymagda or tag #yummytitbits on Instagram!

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