Imagine a dinner that's not only delicious but also quick to prepare. Our easy Salmon Rice Bowl Recipe is your answer. Perfect for busy weeknights, this dish combines fresh salmon, colorful vegetables, and Japanese barbecue sauce to create a meal that’s incredibly tasty!
Love this healthy fish bowl? Try our Poke Bowl with Seared Ahi Tuna and Spicy Sauce!
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A salmon rice bowl is a versatile dish that combines cooked salmon, sushi rice, and a variety of fresh vegetables, all topped with flavorful garnishes. Originating from Japanese cuisine, this dish has gained popularity for its simplicity and taste. It's perfect for busy weeknights or as a crowd-pleasing meal for entertaining.
If you like this seafood recipe, you may also love our Korean BBQ Salmon Skewers or our Maple Bourbon Bacon Wrapped Salmon Bites.
Why We Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy parents.
- Customizable: Easy to adjust to your taste preferences and dietary needs.
- Family-Friendly: A fun and interactive meal that everyone can enjoy.
Ingredients
- Salmon: Use fresh, high-quality salmon for the best flavor.
- Japanese Barbecue Sauce: Adds a savory and slightly sweet taste to the salmon.
- Sushi Rice: Sticky rice that forms the base of the bowl.
- Cucumber: Provides a refreshing crunch.
- Edamame: Nutritious and adds a pop of color. Love edamame? Try our Asian Bean Salad!
- Carrots: Cut into sticks for texture and sweetness.
- Mini Avocados: Creamy and rich, perfect for balancing flavors.
- Radishes: Add a peppery crunch.
- Lime: Fresh lime wedges for a zesty finish.
- Green Onions: Adds a mild onion flavor.
- Sesame Seeds: White and black for garnish.
- Rice Wine Vinegar and Salt: To season the rice.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make a Salmon Rice Bowl
STEP ONE: Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, season with a pinch of salt and rice wine vinegar. Set aside to cool slightly.
STEP TWO: Cook the Salmon
Cut salmon fillets into one-inch cubes. Preheat the oven to 400°F (200°C). Place the salmon fillet cubes on a baking sheet lined with parchment paper.
Brush generously with Japanese barbecue sauce. Bake for 10-12 minutes, until the salmon is cooked through and flakes easily with a fork.
STEP THREE: Prepare the Vegetables
Slice the cucumber thinly, cut the carrots into sticks, and thinly slice the radishes. Steam or microwave the edamame until tender. Slice the mini avocados just before assembling to prevent browning.
STEP FOUR: Assemble the Bowls
Divide the cooked sushi rice among four bowls. Arrange the cucumber, edamame, carrot sticks, avocado slices, and radishes on top of the rice. Place a salmon fillet in the center of each bowl. Garnish with green onions, sesame seeds, and a wedge of lime.
Substitutions & Variations
- Salmon: Substitute with tofu or grilled chicken for a different protein option.
- Sushi Rice: Use Jasmine rice, brown rice, quinoa, or cauliflower rice for a healthier base.
- Japanese Barbecue Sauce: Replace with teriyaki sauce or soy sauce for a slightly different flavor.
- Flavor: Add a drizzle of sriracha mayo for a spicy kick.
- Equipment: Use an air fryer to cook the salmon for a crispier texture.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh, high-quality salmon for the best flavor.
✔️ DO Prepare all ingredients before assembling the bowls to make the process smoother.
❌ DO NOT Overcook the salmon. Keep it moist and tender.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish is not freezer-friendly. To reheat the salmon and rice, microwave on medium heat until warmed through.
Recipe FAQs
To make a salmon rice bowl low-carb, substitute the sushi rice with cauliflower rice. Cauliflower rice provides a similar texture with significantly fewer carbs, making it a healthier alternative for those following a low-carb diet.
Yes, you can prepare most of the ingredients in advance. Cook the sushi rice and store it in the refrigerator. Pre-cut the vegetables and store them in separate containers. The salmon can be marinated and stored in the refrigerator for up to 24 hours before cooking.
Several sauces pair well with a salmon rice bowl, including soy sauce, teriyaki sauce, sriracha mayo, and Japanese barbecue sauce.
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📖 Recipe
Salmon Rice Bowl Recipe
Equipment
- Rice cooker or pot
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Steamer or microwave
Ingredients
- 4 salmon fillets
- ½ cup Japanese barbecue sauce
- 2 cups sushi rice
- 2 tablespoon rice wine vinegar
- 1 cucumber thinly sliced
- 2 cups shelled edamame divided
- 2 carrots cut into sticks
- 4 mini avocados sliced
- 4 radishes thinly sliced
- 1 lime cut into wedges
- 2 green onions chopped
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- salt to taste
Instructions
- Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly and season with a pinch of salt and rice wine vinegar.
- Preheat the oven to 400°F (200°C). Cut salmon fillets into one-inch cubes. Place the salmon fillet cubes on a baking sheet lined with parchment paper. Brush each piece generously with Japanese barbecue sauce.
- Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, slice the cucumber, cut the carrots into sticks, and thinly slice the radishes.
- Steam or microwave 2 cups of shelled edamame until tender, and divide them evenly among the bowls. Slice the mini avocados just before assembling to prevent browning.
- Divide the cooked sushi rice among four bowls. Arrange the cucumber, edamame, carrot sticks, mini avocado slices, and radishes on top of the rice in each bowl. Place a salmon fillet in the center of each bowl.
- Sprinkle the green onions, white and black sesame seeds over the top. Serve each bowl with a wedge of lime on the side.
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Notes
- Salmon: Substitute with tofu or grilled chicken for a different protein option.
- Sushi Rice: Use brown rice, quinoa, or cauliflower rice for a healthier base.
- Japanese Barbecue Sauce: Replace with teriyaki sauce or soy sauce for a slightly different flavor.
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