Salmon Rice Bowl

Salmon Rice Bowl is a simple, tasty meal that brings together tender, flaky salmon with fluffy rice and fresh veggies. The mix of warm rice, perfectly cooked salmon, and crunchy…

By Riley • February 15, 2026 • Reading time: 7 min

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Salmon Rice Bowl is a simple, tasty meal that brings together tender, flaky salmon with fluffy rice and fresh veggies. The mix of warm rice, perfectly cooked salmon, and crunchy vegetables offers a great balance of flavors and textures that make every bite satisfying.

I love making this dish because it’s quick to put together and feels like a healthy treat without any fuss. One of my favorite tricks is to add a little soy sauce or a drizzle of sesame oil on top to give it an extra touch of flavor. It’s a great way to enjoy salmon without spending too much time in the kitchen.

When I serve this salmon rice bowl, I usually add some sliced avocado and a sprinkle of sesame seeds for a bit of creaminess and crunch. It’s a go-to meal for busy nights or when I want something wholesome but easy to eat. This bowl always hits the spot and makes me feel like I’m eating something special, even on a regular day.

Key Ingredients & Substitutions

Salmon: Fresh salmon works best for a tender, rich flavor. If you can’t find fresh, frozen salmon is okay—just thaw fully. Skinless helps with easy cooking but leaving skin on adds crispiness if you prefer.

Rice: Short grain or sushi rice gives that sticky texture perfect for bowls. If you don’t have these, jasmine rice or any steamed white rice will do fine too.

Marinade: Soy sauce adds saltiness while honey or maple syrup brings sweetness. For a low-sodium option, use low-sodium soy sauce or tamari. Maple syrup adds a subtle depth if you skip honey.

Fresh Ginger and Garlic: These brighten the dish with fresh spice and aroma. If fresh ginger isn’t available, use 1/4 teaspoon ground ginger but fresh is always better.

Vegetables: Cucumbers and carrots add crunch and freshness. Feel free to swap or add bell peppers, radishes, or snap peas for extra color and texture.

How Do You Get a Perfect Seared Salmon for This Bowl?

Getting the salmon cubes nicely seared is key for taste and texture. Here’s how to do it right:

• Heat oil in a non-stick skillet over medium-high heat until hot but not smoking.
• Place salmon cubes in one layer without crowding. Let them cook undisturbed for 2-3 minutes to develop a golden crust.
• Turn the cubes gently and cook another 2-3 minutes until cooked through but still moist inside.
• Avoid over-stirring; this helps the salmon caramelize nicely.
• If using the glaze, cook the marinade down in the same pan for 1-2 minutes until syrupy, then spoon it over the salmon.

Using medium-high heat and patience makes the salmon tender with a flavorful caramelized surface. It’s one of the easiest ways to boost this simple dish.

Equipment You’ll Need

• Non-stick skillet – perfect for searing salmon evenly without it sticking or falling apart.
• Mixing bowl – for whisking the marinade ingredients smoothly and marinating the salmon cubes.
• Sharp knife – so you can cut the salmon into even cubes and slice vegetables thinly with ease.
• Cutting board – a sturdy place to prep your salmon and veggies safely.
• Measuring spoons – help you get the soy sauce, honey, and vinegar amounts just right.
• Rice cooker or pot – to prepare fluffy rice with minimal effort and less chance of burning.

Flavor Variations & Add-Ins

• Try swapping salmon for tofu or shrimp for a different protein option that still pairs well with the marinade.
• Add avocado slices for creaminess that balances the tangy glaze and adds healthy fats.
• Mix in edamame or steamed broccoli for extra veggies and a nice textural contrast.
• Sprinkle toasted nori flakes or furikake seasoning on top to bring in a little seaweed flavor, perfect for sushi rice bowls.

How to Make a Delicious Salmon Rice Bowl

Ingredients You’ll Need:

For the Salmon and Marinade:

• 2 salmon fillets (about 6 oz each), skin removed and cut into cubes
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 tablespoons vegetable or sesame oil (divided)
• Salt and pepper to taste

For the Rice and Veggies:

• 2 cups cooked white rice (short grain or sushi rice preferred)
• 1 medium cucumber, thinly sliced
• 1 medium carrot, peeled into ribbons or thinly sliced
• 2 green onions, thinly sliced (separate whites and greens)
• 1 tablespoon sesame seeds (toasted)

For Garnish and Extras:

• 1 lime, cut into wedges
• Fresh cilantro leaves, chopped (optional)
• Red pepper flakes (optional, for serving)

How Much Time Will You Need?

This Salmon Rice Bowl recipe takes about 25 minutes total. You’ll spend around 10-15 minutes marinating the salmon, 10 minutes cooking rice and salmon, and a few minutes to prepare vegetables and assemble the bowl. It’s quick and perfect for a tasty meal any day!

Step-by-Step Instructions:

1. Prepare the Marinade:

In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, grated fresh ginger, and minced garlic. This tasty marinade adds flavor and helps tenderize the salmon.

2. Marinate the Salmon:

Place the cubed salmon in a shallow dish and pour half of the marinade over it. Let the salmon marinate for 10-15 minutes to soak up those delicious flavors.

3. Cook the Rice:

Prepare your rice according to the package instructions or your preferred method. Keep it warm until ready to serve.

4. Cook the Salmon:

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add the marinated salmon cubes and sear them for 2-3 minutes on each side until nicely caramelized and cooked through. Remove the salmon from the pan and set aside.

5. Make the Glaze (Optional):

In the same skillet, pour in the remaining marinade. Cook it for 1-2 minutes, stirring gently, until it thickens slightly. Drizzle this glaze over the cooked salmon for an extra burst of flavor.

6. Assemble the Bowl:

Divide the warm cooked rice evenly between bowls. Arrange the seared salmon pieces on top of the rice.

7. Add Fresh Vegetables:

Place cucumber slices and carrot ribbons around the salmon. Sprinkle the sliced green onions (both the whites and greens) over the bowl, and finish with toasted sesame seeds.

8. Garnish and Serve:

Add chopped cilantro if you like, and put a lime wedge on the side. Sprinkle some red pepper flakes if you enjoy a spicy kick. Serve immediately, squeezing lime juice over your bowl just before eating. Enjoy your colorful and flavorful Salmon Rice Bowl!

Can I Use Frozen Salmon for This Recipe?

Yes! Just make sure to thaw the salmon completely in the fridge overnight or under cold running water before cubing and marinating. This ensures even cooking and the best texture.

What Can I Substitute for Short Grain Rice?

If you don’t have short grain or sushi rice, jasmine rice or any steamed white rice will work well. Just avoid long-grain rice as it won’t have the same sticky texture that complements the bowl.

How Should I Store Leftovers?

Store any leftover salmon rice bowl components separately in airtight containers. Keep cooked salmon and rice in the fridge for up to 2 days. Reheat gently on the stove or microwave before serving to keep the salmon moist.

Can I Prep This Recipe Ahead of Time?

You can marinate the salmon a few hours ahead and keep it covered in the fridge. Cook the rice and vegetables just before serving for the freshest taste and best texture.