Imagine a dinner that's not only delicious but also quick to prepare. Our Salmon Rice Bowl Recipe: Easy and Delicious 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 and satisfying.

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.
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.
If you like this seafood recipe, you may also love our Korean BBQ Salmon Skewers or our Maple Bourbon Bacon Wrapped Salmon Bites.
Jump to:
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.
- Carrots: Cut into sticks for texture and sweetness.
- Mini Avocados: Creamy and rich, perfect for balancing flavors.
- Radishes: Adds 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.
Instructions
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.
What Can I Substitute in this Recipe?
- 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.
How Can I Customize this Recipe?
- Diet: Make it low-carb by using cauliflower rice.
- Flavor: Add a drizzle of sriracha mayo for a spicy kick.
- Equipment: Use an air fryer to cook the salmon for a crispier texture.
- Presentation: Serve in one large bowl for a family-style meal.
- Kid-Friendly: Let kids choose their own toppings for a fun and interactive meal.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Rice cooker or pot
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Steamer or microwave
How Should I Store and Reheat this Recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
This dish is not freezer-friendly.
👩🍳 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 more meal prep hacks!
Expert Tips for Success
Use fresh, high-quality salmon for the best flavor.
Prepare all ingredients before assembling the bowls to make the process smoother.
Don’t overcook the salmon to keep it moist and tender.
To reheat the salmon and rice, microwave on medium heat until warmed through.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover edamame in a refreshing salad.
- Top toast with leftover avocado slices for a quick breakfast.
- Turn leftover rice into a sweet dessert.
Need Something To Pair This With?
- A warm and comforting miso soup.
- Green tea complements the fresh flavors of the bowl.
- An Asian Cucumber Salad will provide extra crunch and freshness.
In The Mood For a Similar Dish?
- Teriyaki Chicken Bowl
- Poke Bowl with Seared Ahi Tuna and Spicy Sauce
- Spicy Tuna Poke Bowl
- Shrimp Fried Rice Recipe
Related
More Asian cuisine you will love:
FAQ
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.
📖 Recipe
Salmon Rice Bowl Recipe: Easy and Delicious!
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.
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.
Nutrition
Enjoy making this delicious and healthy Salmon Rice Bowl Recipe!
Don’t forget to share your results and explore our other related posts for more tasty meals.
Always cook salmon to an internal temperature of 145°F (63°C). Store raw and cooked ingredients separately to avoid cross-contamination. Refrigerate leftovers promptly and consume within 2 days.
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