Easy Salmon Rice Bowl with Japanese Barbecue Sauce is a simple, satisfying meal, that's weeknight-friendly with minimal prep. This salmon rice bowl recipe uses oven-baked salmon, fluffy sushi rice, fresh vegetables, and Japanese barbecue sauce to create a balanced meal with bold flavor and little effort. We make this when we want a nourishing bowl that feels fresh but still filling.
Love this salmon bowl? Try our Poke Bowl with Seared Ahi Tuna and Spicy Sauce, Korean BBQ Salmon Skewers, or our Maple Bourbon Bacon Wrapped Salmon Bites.
Easy Salmon Rice Bowl at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Oven-baked
- 🍽️ Cuisine (or General Category): Asian-inspired, Seafood
- 👩🍳 Pair With: Miso soup, cucumber salad, roasted broccoli
- ⭐ Difficulty Level: Easy
We've made this salmon rice bowl many times, and we love serving it with our Instant Pot Coconut Rice, too. ~Jami
Why We Love This Recipe
- Weeknight-Friendly: The salmon cooks quickly while the rice and vegetables come together at the same time.
- Balanced Meal: Protein, rice, and fresh vegetables are all in one bowl for a satisfying dinner.
- Flexible Ingredients: Easy to swap vegetables, sauces, or grains based on what you have on hand.
- Family-Style Serving: Serve everything in separate bowls, so everyone can build their own plate.
Key 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 the glazed salmon in the center of each bowl. Garnish with green onions, sesame seeds, and a wedge of lime.
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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 leftover salmon rice bowl ingredients in an airtight container in the refrigerator for up to 1 to 2 days. This dish is not freezer-friendly. To reheat the salmon and rice, microwave on medium heat until warmed through.
Easy Salmon Rice Bowl 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.
More Salmon Recipes You'll Love ♥️
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📖 Recipe
Easy Salmon Rice Bowl with Japanese Barbecue Sauce
Equipment
- Rice cooker or pot
- Baking sheet
- Parchment paper
- Steamer or microwave
Ingredients
- 4 small salmon fillets (about 5 to 6 ounces each)
- 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 the sushi rice under cold water until the water runs clear, then cook it according to the package instructions or in a rice cooker. Once cooked, let it rest for a few minutes, then gently season with rice wine vinegar and a pinch of salt. Fluff and set aside.
- Preheat the oven to 400°F. Cut the salmon fillets into bite-sized cubes and arrange them in a single layer on a baking sheet lined with parchment paper. Brush the salmon generously with Japanese barbecue sauce.
- Bake the salmon for 10-12 minutes, until it is cooked through and flakes easily with a fork. Remove from the oven and set aside.
- While the salmon bakes, prepare the vegetables by thinly slicing the cucumber and radishes, cutting the carrots into sticks, and chopping the green onions. Steam or microwave the edamame until tender.
- Divide the cooked rice evenly among four bowls. Arrange the cucumber, edamame, carrots, avocado slices, and radishes over the rice. Spoon the glazed salmon evenly over each bowl.
- Finish by sprinkling each bowl with green onions and white and black sesame seeds. Serve with a lime wedge on the side.
Save This Recipe 💌
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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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