If you’ve ever stared into your fridge wondering what to make for dinner, you’re not alone. Some nights, you need a meal that’s fast, fresh, and seriously delicious. That’s where salmon rice bowls come in. They’re easy to throw together, packed with nutrients, and endlessly customizable.
Whether you’re craving a sweet and spicy salmon rice bowl, a light salmon bowl with cauliflower rice, or even a Japanese salmon breakfast, this dish has you covered. The combination of warm rice, flaky salmon, crisp veggies, and a bold sauce is simply unbeatable.
What Are Salmon Rice Bowls?
At their core, salmon rice bowls are a hearty yet balanced dish featuring:
- A base: Typically jasmine rice, but brown rice, quinoa, or cauliflower rice work too.
- Perfectly cooked salmon: Seared, baked, or air-fried, depending on your style.
- Fresh vegetables: Cucumber, avocado, and crunchy slaw for texture.
- A bold sauce: Spicy sriracha mayo, a teriyaki glaze, or even a citrus ponzu drizzle.
This dish blends sweet, savory, and spicy flavors into every bite. Plus, you can switch it up to match whatever ingredients you have on hand.
Why You’ll Love This Recipe
- Quick & Easy: Ready in 30 minutes or less.
- Packed with Nutrients: Omega-3s, protein, and fresh veggies.
- Endlessly Customizable: Swap proteins, grains, or sauces to mix things up.
- Perfect for Meal Prep: Make it ahead and enjoy it all week.
- Absolutely Delicious: The combination of flavors and textures is unbeatable.
If you love salmon, you might also enjoy this honey garlic salmon recipe, which is another quick and flavor-packed meal idea.
Key Ingredients for the Perfect Salmon Rice Bowl
The Base: Rice & Alternatives
Jasmine rice is a classic, offering a fragrant, fluffy foundation. If you want extra fiber, brown rice is a great choice. A salmon bowl with cauliflower rice is perfect if you’re cutting carbs, while quinoa adds a protein boost.
The Star of the Show: Salmon
For the best flavor, go for fresh, wild-caught salmon. If you’re short on time, frozen salmon works too—just thaw it overnight in the fridge. If you’re looking for the easiest cooking method, check out this baked salmon recipe for foolproof results.
The Crunch Factor: Veggies & Toppings
Crisp cucumber, creamy avocado, and tangy Asian slaw create a balanced texture. Green onions add a sharp bite, and a sprinkle of sesame seeds ties everything together. For an extra pop of flavor, try adding pickled ginger or shredded carrots.
The Sauce That Brings It All Together
- Spicy Mayo: A creamy, fiery drizzle made with mayo and sriracha.
- Teriyaki Glaze: A sweet, sticky soy-based sauce that works beautifully in a teriyaki salmon poke bowl.
- Ponzu Sauce: A citrusy, slightly tangy alternative for a lighter touch.
How to Make Salmon Rice Bowls
Step 1: Cook the Rice
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents it from turning mushy. Cook it according to the package instructions, then fluff it with a fork.
Step 2: Prep the Slaw and Veggies
Thinly slice cucumber and avocado. Toss shredded cabbage with rice vinegar, sesame oil, and a pinch of salt. If you’re making a salmon sticky rice bowl, keep your slaw light so the textures balance well.
Step 3: Make the Teriyaki-Style Salmon
In a bowl, whisk together soy sauce, sesame oil, mirin, honey, garlic, and ginger. Marinate the salmon for about 15 minutes. This sweet and savory glaze is what makes a sweet and spicy salmon rice bowl irresistible.
Step 4: Cook the Salmon
- Pan-Sear: Heat oil in a pan and cook salmon for 2–3 minutes per side until golden.
- Bake: Place in a 400°F oven for 12–15 minutes for a hands-off approach.
- Air Fry: Try this air fryer salmon recipe for crispy edges with minimal effort.
Step 5: Assemble the Bowl
Start with the rice, then layer on salmon, slaw, cucumber, and avocado. Sprinkle with sesame seeds and green onions. Finally, drizzle with spicy mayo or teriyaki sauce, and your masterpiece is complete.
How to Customize Your Salmon Rice Bowl
Protein Variations
- Chicken: Swap salmon for grilled teriyaki chicken.
- Tofu: Use marinated and seared tofu for a vegetarian version.
- Shrimp: Quickly sautéed shrimp is a great alternative.
Different Bases
- Quinoa: A protein-rich alternative for extra nutrition.
- Cauliflower Rice: A low-carb substitute that still absorbs flavor well.
- Sticky Rice: If you love a salmon sticky rice bowl, go for a sushi-style texture.
Flavor Boosters
- Pickled Red Onion: Adds tangy contrast.
- Furikake Seasoning: Enhances umami.
- Nori Strips: A great addition if you’re leaning towards a salmon for poke bowl style dish.
Meal Prep & Storage Tips
- Store components separately to keep everything fresh.
- Reheat rice gently with a splash of water to prevent drying.
- Avocado should be added fresh to prevent browning.
Looking for another easy meal-prep-friendly salmon dish? You’ll love these salmon patties—crispy, flavorful, and great for quick lunches.
Common Mistakes to Avoid
Overcooking the Salmon
Salmon only needs a few minutes per side. Overcooking it will make it dry and tough. If you prefer a no-fail method, try baking it in the oven instead.
Not Rinsing the Rice
Skipping this step can leave your rice gummy. Rinse well to get the perfect fluffy texture.
Forgetting the Sauce
Sauce ties everything together. Whether it’s teriyaki, spicy mayo, or ponzu, don’t skip it—it’s the key to making a great bowl.
Salmon Rice Bowls
Ingredients
- Base Ingredients:
- 2 cups jasmine rice or substitute with brown rice, quinoa, or cauliflower rice
- 4 salmon fillets skinless, about 6 oz each
- 1 tbsp sesame seeds for garnish
- Vegetables & Add-Ins:
- 1 cucumber thinly sliced
- 1 avocado sliced
- 2 cups Asian cabbage slaw
- 2 green onions chopped
- Teriyaki-Style Salmon Glaze:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp mirin
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated ginger
- Spicy Mayo Drizzle:
- ½ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice optional
- Other:
- 1 tbsp olive oil for cooking
- ½ tsp black pepper
Instructions
- Cook the Rice:
- Rinse the rice under cold water until clear.
- Cook according to package instructions. Fluff and keep warm.
- Prepare the Slaw & Veggies:
- In a bowl, mix cabbage with rice vinegar, sesame oil, and a pinch of salt.
- Slice cucumber, avocado, and chop green onions.
- Make the Teriyaki Glaze:
- In a bowl, whisk soy sauce, sesame oil, mirin, honey, garlic, and ginger.
- Marinate salmon fillets for 10-15 minutes.
- Cook the Salmon:
- Heat olive oil in a pan over medium-high heat.
- Sear salmon for 2-3 minutes per side until golden brown.
- Pour teriyaki glaze over salmon and cook for another minute.
- Assemble the Bowls:
- Divide cooked rice into bowls.
- Add salmon, slaw, cucumber, and avocado.
- Sprinkle sesame seeds and drizzle spicy mayo.
- Serve & Enjoy:
- Garnish with extra green onions or nori strips if desired.
Notes
- For a low-carb option, swap jasmine rice for cauliflower rice.
- For extra crunch, add shredded carrots or toasted nuts.
- Alternative protein options: Try shrimp, chicken, or tofu.
- Meal Prep: Store ingredients separately and assemble when ready.
Salmon rice bowls are one of those meals that feel fancy but are incredibly easy to make. Whether you’re in the mood for a teriyaki salmon poke bowl, a refreshing salmon for poke bowl, or even a Japanese salmon breakfast, there’s a version for everyone.
Experiment with different flavors, toppings, and sauces to make it your own. And if you love salmon as much as we do, be sure to check out this creamy baked salmon for another must-try dish.
