There’s something so comforting about a warm bowl of perfectly cooked rice, tender salmon, and fresh, vibrant toppings. This salmon rice bowl is a wholesome, well-balanced meal that comes together effortlessly, making it perfect for busy weeknights or meal prep. It’s packed with protein, healthy fats, and a mix of flavors and textures that will have you coming back for more.
Inspired by Japanese and Korean flavors, this dish combines flaky salmon with a slightly sweet, savory glaze, paired with seasoned rice and crisp vegetables. Whether you love the simplicity of a nourishing bowl or you’re looking for a new way to enjoy salmon, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Quick and Easy – Ready in under 30 minutes, this meal is perfect for busy days.
- Healthy and Nutritious – Loaded with omega-3 fatty acids, protein, and fiber.
- Customizable – Add your favorite vegetables, toppings, and sauces to make it your own.
- Great for Meal Prep – Make extra servings and enjoy throughout the week.
Ingredients You’ll Need
For the Salmon:
- 2 salmon fillets
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Rice:
- 2 cups cooked white or brown rice
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- ¼ teaspoon salt
Toppings (Optional but Recommended):
- ½ avocado, sliced
- ½ cucumber, thinly sliced
- 1 small carrot, julienned
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into strips
- 1 tablespoon spicy mayo (mix mayonnaise with a little sriracha)
How to Make Salmon Rice Bowls
Step 1: Prepare the Rice
Start by cooking your rice according to the package instructions. Once it’s done, fluff it with a fork and mix in a little rice vinegar, sesame oil, and salt for extra flavor. Keep it warm while you prepare the salmon.
Step 2: Marinate the Salmon
In a small bowl, whisk together soy sauce, honey, sesame oil, garlic powder, ground ginger, salt, and black pepper. Brush the marinade over the salmon fillets, ensuring they are evenly coated. Let them sit for about 10 minutes while you prep the toppings.
Step 3: Cook the Salmon
Heat a non-stick skillet or grill pan over medium heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily. If you prefer, you can also bake the salmon at 400°F (200°C) for 12-15 minutes.
Step 4: Assemble the Bowls
Divide the warm rice between two bowls. Gently place the cooked salmon on top, breaking it into large pieces. Arrange the sliced avocado, cucumber, and carrot around the salmon. Sprinkle with green onions and sesame seeds, and add some nori strips for extra umami flavor.
Step 5: Add the Finishing Touches
Drizzle with spicy mayo or your favorite sauce. You can also add a splash of soy sauce or a squeeze of fresh lime for extra brightness. Serve immediately and enjoy!
Helpful Tips
- Use Fresh Salmon – If possible, opt for fresh, high-quality salmon for the best flavor and texture.
- Customize Your Toppings – Try adding edamame, radishes, or even a soft-boiled egg for extra protein.
- Make It Spicy – A drizzle of sriracha or a sprinkle of red pepper flakes can add some heat.
- Meal Prep Friendly – Cook extra salmon and rice, then store them separately for easy assembly throughout the week.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (if using tamari instead of soy sauce)
Notes
- Marinate salmon longer for more flavor.
- For crispy skin, cook in a hot pan without moving.
- Swap salmon with chicken, shrimp, or tofu.
- Try brown rice, sushi rice, or cauliflower rice.
- Store ingredients separately for freshness.
- Add pickled ginger or wasabi for extra flavor!
Storage Instructions
If you have leftovers, store the salmon and rice separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the rice in the microwave and either lightly reheat the salmon or enjoy it cold. The toppings are best added fresh before serving.
Frequently Asked Questions
Can I use frozen salmon?
Yes! Just make sure to fully thaw it in the fridge overnight before cooking.
What type of rice works best?
Short-grain white rice, jasmine rice, or brown rice all work well for this recipe.
Can I make this bowl ahead of time?
Yes, but for the best texture, store the rice, salmon, and toppings separately and assemble just before eating.
What other sauces can I use?
Try teriyaki sauce, ponzu sauce, or a simple mix of soy sauce and sesame oil.
Related Recipes
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Conclusion
This salmon rice bowl is the perfect combination of nutritious, delicious, and easy to make. Whether you’re meal prepping for the week or need a quick and satisfying dinner, this recipe has you covered. With fresh ingredients and a flavorful salmon glaze, it’s sure to become a regular in your kitchen. Try it today and enjoy a homemade bowl that rivals your favorite takeout spot!
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Delicious and Easy Salmon Rice Bowls
Description
There’s something so comforting about a warm bowl of perfectly cooked rice, tender salmon, and fresh, vibrant toppings. This salmon rice bowl is a wholesome, well-balanced meal that comes together effortlessly, making it perfect for busy weeknights or meal prep. It’s packed with protein, healthy fats, and a mix of flavors and textures that will have you coming back for more.
Inspired by Japanese and Korean flavors, this dish combines flaky salmon with a slightly sweet, savory glaze, paired with seasoned rice and crisp vegetables. Whether you love the simplicity of a nourishing bowl or you’re looking for a new way to enjoy salmon, this recipe is sure to become a favorite.
Ingredients
For the Salmon:
- 2 salmon fillets
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Rice:
- 2 cups cooked white or brown rice
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- ¼ teaspoon salt
Toppings (Optional but Recommended):
- ½ avocado, sliced
- ½ cucumber, thinly sliced
- 1 small carrot, julienned
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into strips
- 1 tablespoon spicy mayo (mix mayonnaise with a little sriracha)
Instructions
Start by cooking your rice according to the package instructions. Once it’s done, fluff it with a fork and mix in a little rice vinegar, sesame oil, and salt for extra flavor. Keep it warm while you prepare the salmon.
In a small bowl, whisk together soy sauce, honey, sesame oil, garlic powder, ground ginger, salt, and black pepper. Brush the marinade over the salmon fillets, ensuring they are evenly coated. Let them sit for about 10 minutes while you prep the toppings.
Heat a non-stick skillet or grill pan over medium heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily. If you prefer, you can also bake the salmon at 400°F (200°C) for 12-15 minutes.
Divide the warm rice between two bowls. Gently place the cooked salmon on top, breaking it into large pieces. Arrange the sliced avocado, cucumber, and carrot around the salmon. Sprinkle with green onions and sesame seeds, and add some nori strips for extra umami flavor.
Drizzle with spicy mayo or your favorite sauce. You can also add a splash of soy sauce or a squeeze of fresh lime for extra brightness. Serve immediately and enjoy!
Notes
- Marinate salmon longer for more flavor.
- For crispy skin, cook in a hot pan without moving.
- Swap salmon with chicken, shrimp, or tofu.
- Try brown rice, sushi rice, or cauliflower rice.
- Store ingredients separately for freshness.
- Add pickled ginger or wasabi for extra flavor!