Salmon Rice Bowl

If you’re looking for the very best way to combine vibrant flavors, nourishing ingredients, and maximum comfort in one bowl, this Salmon Rice Bowl is absolutely what you need! Think delicate, flaky salmon, perfectly steamed rice, crisp veggies, and a punchy soy-ginger sauce—all layered together to make your taste buds dance.

What makes this bowl so irresistible? It’s quick, versatile, and unbelievably satisfying—ideal for busy weeknights or a wholesome lunch. You get restaurant-quality flavor, piled high with colorful toppings, with just a handful of easy steps.

Inspired by Japanese donburi bowls and my love of fresh, fuss-free dinners, this is a must-try for anyone who loves healthy meals that don’t compromise on flavor. It’s my go-to when I want something hearty but still light and nourishing—perfect for lunch meal prep or an easy family dinner.

Why You'll Love This Recipe

• Fast, one-bowl meal: Have dinner on the table in about 30 minutes, with minimal cleanup.
• Balanced and nourishing: Protein-rich salmon, wholesome rice, and crisp veggies make it a complete meal.
• Customizable for everyone: Swap veggies, adjust spice, or use your favorite sauces—make it your own!
• Fresh, vibrant flavors: Sweet, savory, and tangy notes come together for a mouthwatering bowl.
• Perfect for meal prep: Leftovers reheat beautifully and make prepping lunches a breeze.

Key Ingredients for Salmon Rice Bowl

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillets

Salmon is the star of this bowl, offering rich, buttery flavor and a flaky texture that pairs beautifully with rice and veggies. Fresh or previously frozen wild-caught salmon is ideal. Cut the fillets into even portions to ensure they cook quickly and evenly. Don’t have salmon? Steelhead trout or arctic char are great substitutes!

Jasmine Rice

Jasmine rice gives this bowl its classic softness and subtle fragrance, acting as the perfect canvas for all the toppings and sauce. You can use sushi rice or brown rice for a heartier option. For convenience, leftover cooked rice or microwaveable rice pouches totally work, too!

Soy Sauce

Soy sauce forms the savory backbone of the quick dressing that ties everything together. Use regular or low-sodium to control the amount of saltiness. Tamari or coconut aminos are great gluten-free alternatives that will yield a slightly different, but still delicious, flavor!

Fresh Veggies

A colorful mix of shredded carrots, sliced cucumbers, and avocado add crunch, freshness, and creamy balance to each bite. Feel free to swap in edamame, thinly sliced radishes, or shelled peas, depending on what’s in your fridge or season.

Sesame Oil

Toasted sesame oil provides incredible depth and nutty aroma to the sauce and as a finishing drizzle. If you don’t have sesame oil, a light drizzle of olive oil is fine, but you’ll miss that signature toasty flavor.

Instructions for Salmon Rice Bowl

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Rice

If you haven’t already, cook the jasmine rice according to package instructions. Fluff with a fork, then set aside and keep warm. Leftover or pre-cooked rice is perfect for this step!

Mix the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic until smooth. Set aside—this sauce is about to bring everything together.

Cook the Salmon

Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large nonstick skillet over medium heat. Add the salmon fillets (skin-side down first if there’s skin). Cook for 3 to 4 minutes per side, or until the salmon is golden on the outside and just opaque in the center. Remove from heat.

Prepare the Veggies & Avocado

While the salmon cooks, shred or julienne the carrots. Slice the cucumber and avocado. Thinly slice green onions. Arrange everything so assembly is a breeze.

Assemble the Bowls

Divide the warm rice among four bowls. Top with salmon, fanning out the carrots, cucumber, and avocado around the edges. Drizzle each bowl generously with the soy-ginger sauce.

Add Garnishes

Sprinkle each bowl with green onions and sesame seeds. For extra flavor, add sriracha or chili flakes. Serve immediately and enjoy!

Recipe Variations

Make It Spicy

Love heat? Add a spoonful of sriracha or gochujang to your sauce, or scatter sliced jalapeños over the bowl for a spicy kick.

Swap the Protein

Not a salmon fan, or want variety? Swap in grilled shrimp, tofu for a vegetarian version, or even leftover rotisserie chicken. Each brings its own delicious twist!

Gluten-Free Option

Simply use tamari or coconut aminos instead of soy sauce to keep the recipe gluten-free—no other changes required.

Add More Veggies

Toss in steamed edamame, sautéed mushrooms, or crisp snap peas for extra color and nutrition. Pickled red onions or radishes also add zingy contrast.

Sushi Bowl Vibes

Top your bowl with a sprinkle of nori strips or a dollop of Japanese mayo for a real sushi-inspired experience.

Serving Suggestions

Pair your Salmon Rice Bowl with a side of miso soup or a simple seaweed salad for a restaurant-style meal at home. For extra crunch, serve with pickled ginger or quick pickled cucumbers on the side. Garnish generously with green onions, sesame seeds, and a light drizzle of chili oil for an even more flavorful bowl!

Storage and Reheating

To store leftovers, place the components in separate airtight containers—rice, cooked salmon, and veggies—for up to 3 days in the refrigerator. To reheat, gently warm the rice and salmon in the microwave in short bursts, or in a skillet over low heat. Add fresh veggies and sauce after reheating. Freezing is not recommended, as the texture of the salmon and veggies can be compromised.

Frequently Asked Questions About Salmon Rice Bowl (FAQ)

Q: Can I use leftover cooked salmon for this recipe?
A: Absolutely! Simply flake leftover cooked salmon over the rice and drizzle with the sauce. It’s a great way to use up leftovers.

Q: What type of rice works best?
A: Jasmine rice, white rice, or sushi rice are all excellent. If you prefer whole grains, brown rice or quinoa work too.

Q: Can I prep this bowl ahead of time for meal prep?
A: Yes! Cook the rice and salmon in advance, cool completely, and store separately from the veggies. Assemble fresh when ready to eat.

Delicious, colorful, and super easy—this Salmon Rice Bowl will become your new favorite weeknight dinner! If you try it, please leave a comment or rating below and let me know how you made it your own. Happy cooking!