Short Description
Salmon rice bowls are a nutritious, flavorful, and easy-to-make meal featuring tender, flaky salmon served over a bed of rice with fresh veggies and a delicious sauce. This customizable dish is perfect for a quick weeknight dinner or meal prep!
Why You’ll Love This Recipe
- Healthy and balanced – Packed with protein, healthy fats, and fiber.
- Quick and easy – Ready in 30 minutes with simple ingredients.
- Customizable – Swap proteins, add different veggies, or adjust spice levels.
- Perfect for meal prep – Make ahead and enjoy throughout the week.
- Delicious and satisfying – A restaurant-quality meal made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon:
- Salmon fillets (skin-on or skinless)
- Soy sauce or tamari (for gluten-free)
- Honey or maple syrup
- Garlic (minced)
- Ginger (grated)
- Sesame oil
- Red pepper flakes (optional, for spice)
- Lime or lemon juice
For the Rice Bowl:
- Cooked rice (white, brown, or sushi rice)
- Avocado (sliced)
- Cucumber (sliced)
- Carrots (shredded)
- Edamame (cooked)
- Green onions (chopped)
- Sesame seeds (for garnish)
For the Sauce (Optional but Recommended):
- Spicy mayo (mayonnaise + Sriracha + lime juice)
- Soy sauce drizzle
- Teriyaki sauce
Directions
- Marinate the salmon – In a bowl, whisk together soy sauce, honey, garlic, ginger, sesame oil, and red pepper flakes. Coat the salmon and let marinate for 15 minutes.
- Cook the salmon – Heat a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side until golden brown and cooked through. Drizzle with lime juice.
- Prepare the rice bowl – Divide cooked rice into bowls and top with salmon.
- Add toppings – Arrange avocado, cucumber, carrots, edamame, and green onions around the salmon.
- Drizzle with sauce – Add spicy mayo, soy sauce, or teriyaki for extra flavor.
- Serve and enjoy!
Servings and Timing
- Servings: 2-4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy version – Add extra Sriracha or chili flakes.
- Low-carb/keto – Use cauliflower rice instead of regular rice.
- Different proteins – Swap salmon for shrimp, tofu, or grilled chicken.
- Extra crunch – Add crushed peanuts or crispy fried onions.
- Hawaiian-style – Use marinated raw salmon (poke-style) instead of cooked.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as avocado and fresh veggies won’t thaw well.
- Reheating: Warm salmon in a skillet over low heat or in the microwave for 30 seconds.
FAQs
Can I use frozen salmon?
Yes! Just thaw completely before marinating and cooking.
What’s the best rice to use?
Sushi rice, jasmine rice, or brown rice all work well.
Can I make this ahead of time?
Yes! Prep everything in advance and assemble when ready to eat.
How do I make this dairy-free?
The recipe is naturally dairy-free—just avoid creamy sauces.
Can I bake the salmon instead?
Yes! Bake at 400°F (200°C) for 12-15 minutes.
What vegetables go well in this bowl?
Try bell peppers, radishes, pickled onions, or shredded cabbage.
How do I make the sauce less spicy?
Use less Sriracha or mix it with plain mayo.
What can I substitute for soy sauce?
Use tamari, coconut aminos, or low-sodium soy sauce.
Can I meal prep this for the week?
Yes! Store the rice, salmon, and toppings separately, then assemble when ready to eat.
What’s the best way to get crispy salmon skin?
Pat the salmon dry before cooking and cook skin-side down first in a hot pan.
Conclusion
Salmon rice bowls are a fresh, flavorful, and easy-to-make dish perfect for any occasion. With flaky salmon, fluffy rice, and vibrant toppings, this meal is both nutritious and satisfying. Try it today for a quick and delicious homemade dinner!
Print
Salmon Rice Bowls
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course, Bowl
- Method: Sautéing
- Cuisine: Asian-Inspired
Description
These Salmon Rice Bowls are a healthy and flavorful meal featuring tender, flaky salmon over a bed of rice with fresh vegetables and a delicious soy-ginger sauce. Perfect for a quick weeknight dinner or meal prep!
Ingredients
For the Salmon:
- 4 salmon fillets (about 5–6 oz each)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes (optional)
For the Rice Bowls:
- 2 cups cooked jasmine or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup edamame (optional)
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
For the Sauce:
- 1/4 cup soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp sriracha (optional, for spice)
Instructions
Step 1: Marinate & Cook the Salmon
- In a bowl, whisk together olive oil, soy sauce, honey, sesame oil, garlic, ginger, salt, black pepper, and red pepper flakes.
- Coat salmon fillets in the marinade and let sit for 10-15 minutes.
- Heat a skillet over medium-high heat and cook salmon for 3-4 minutes per side, until golden and cooked through.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and sriracha.
Step 3: Assemble the Bowls
- Divide cooked rice into bowls.
- Top with salmon, shredded carrots, cucumber slices, avocado, and edamame.
- Drizzle with soy-ginger sauce, then garnish with green onions and sesame seeds.
Step 4: Serve & Enjoy
- Serve warm and enjoy your homemade salmon rice bowls!
Notes
- Make It Spicier: Add extra sriracha or chili flakes to the sauce.
- Rice Swap: Use quinoa, cauliflower rice, or sushi rice instead.
- Storage: Store in the fridge for up to 3 days. Reheat the salmon separately to keep it fresh.
- Meal Prep Friendly: Prepare all components ahead and assemble when ready to eat.