Salmon rice bowls are a delicious, healthy meal that combines tender, flavorful salmon with rice and fresh, vibrant toppings. This dish is inspired by Japanese and Asian cuisine but has become a global favorite for its simplicity and versatility. You can enjoy it warm or cold, making it perfect for lunch, dinner, or meal prep. Salmon rice bowls blend nutrition with taste in every bite, making them a go-to for busy people who want a quick but satisfying meal.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Main Course | Asian Fusion | Easy | 2-4 | 10 mins | 15 mins | 450 kcal |
Equipment Needed
To make a salmon rice bowl, you’ll need some basic kitchen tools. Here’s a list to help you prepare efficiently:
- Non-stick skillet or grill pan (for cooking salmon)
- Rice cooker or pot (to cook rice)
- Mixing bowls (for sauces and toppings)
- Measuring cups and spoons
- Sharp knife (for slicing salmon and veggies)
- Cutting board
- Spatula or tongs (for flipping salmon)
- Serving bowls or deep plates
- Optional: Mandoline slicer (for thinly slicing vegetables)
Having these tools ready will make the cooking process smooth and enjoyable.
Ingredients
Here’s what you’ll need to make a classic salmon rice bowl:
- 2 salmon fillets (about 6 oz each)
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Optional: pickled ginger, seaweed flakes, sriracha for heat
Instructions
- Cook the rice according to package instructions. Keep it warm.
- Prepare the marinade by mixing soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic in a bowl.
- Marinate the salmon for 10 minutes to soak in the flavors.
- Heat the skillet on medium-high. Cook the salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until flaky.
- Assemble the bowl by placing rice at the bottom, then arrange salmon, avocado, cucumber, and green onions on top.
- Drizzle extra marinade or soy sauce over the bowl.
- Sprinkle sesame seeds and optional toppings like seaweed or sriracha.
Essential note: Use fresh salmon for the best flavor. If using frozen, thaw it completely before cooking. Don’t overcook the salmon—it should be moist and tender inside. You can swap white rice for brown or cauliflower rice for a low-carb version.
