This Salmon Rice Bowl is a harmonious blend of tender, flaky salmon and fluffy, perfectly seasoned rice. Each bite delivers a delightful mix of textures, from the crisp, golden edges of the salmon to the soft, comforting grains beneath. Ready in just 55 minutes—with minimal hands-on time—this dish is perfect for busy evenings without sacrificing flavor.
Rich, buttery salmon pairs beautifully with the subtle tang of zesty seasonings, creating a flavor profile that’s both fresh and indulgent. The optional drizzle of creamy sauce adds a silky finish, while colorful toppings brighten every forkful. It’s a wholesome, restaurant-worthy meal you can effortlessly create at home.
Ingredients for Salmon Rice Bowl
- For the Salmon:
- ▢ ¼ cup soy sauce or Tamari sauce (use Tamari for a gluten-free option)
- ▢ ¼ cup pure honey (substitute with maple syrup for a vegan alternative)
- ▢ 1 clove garlic, minced
- ▢ 1-inch piece fresh ginger, grated
- ▢ ¼ teaspoon cracked black pepper
- ▢ 4, 6-ounce boneless salmon fillets (skin-on or skinless, your preference)
- For the Rice Bowl:
- ▢ 2 cups cooked white or brown rice (or more, depending on preference)
- ▢ 1 cup avocado slices (ripe but firm)
- ▢ ½ cup thinly sliced cucumber (English or Persian cucumbers work well)
- ▢ 3 tablespoons mayonnaise (use vegan mayo if desired)
- ▢ 3 teaspoons sriracha (adjust to taste for spice level)
- ▢ Sliced green onion (optional, for garnish)
Step-by-Step Instructions
- Marinate the Salmon: In a medium mixing bowl, combine soy sauce (or Tamari), honey, garlic, ginger, and cracked black pepper. Add the salmon fillets to the marinade, ensuring they are evenly coated. Let marinate at room temperature for 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with oil or line it with foil for easy cleanup.
- Bake the Salmon: Place the marinated salmon fillets onto the prepared baking dish. Drizzle any remaining marinade over the top. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Rice Bowls: While the salmon bakes, divide ½ cup of cooked rice into each of 4 bowls. Add more rice if desired.
- Assemble the Bowls: Once the salmon is done, place a fillet on top of the rice in each bowl. Arrange avocado slices, cucumber, and any additional toppings (like carrots) around the salmon.
- Make the Sauce: In a small bowl, mix together mayonnaise and sriracha until smooth. Adjust the sriracha amount to your preferred spice level.
- Finish and Serve: Drizzle the sriracha mayo sauce over the salmon and rice bowls. Garnish with sliced green onions if desired. Serve immediately and enjoy!
Sauce & Topping Ideas to Elevate Your Bowl
While the sriracha mayo adds a creamy kick, you can switch it up with tahini dressing (tahini, lemon juice, garlic, and water) or a ginger sesame sauce (soy sauce, sesame oil, rice vinegar, and grated ginger). For toppings, try adding pickled radishes, sesame seeds, or crumbled nori for extra crunch and flavor.
Perfect Pairings for Your Salmon Rice Bowl
This bowl is hearty on its own, but it pairs beautifully with a side of miso soup or a refreshing seaweed salad. For a refreshing drink, pair it with green tea or ginger lemonade. Want something heartier? Add a scoop of edamame or a handful of seaweed snacks on the side.
How to Store & Reheat Leftovers
Store the salmon, rice, and toppings separately in airtight containers in the fridge for up to 2 days. To reheat, warm the salmon gently in the oven at 300°F for 5-7 minutes, and microwave the rice with a damp paper towel to keep it moist. Assemble the bowl fresh to keep the veggies crisp.
Quick Swaps for Dietary Needs
For a gluten-free version, use tamari sauce instead of soy sauce. To make it vegan, swap the salmon for marinated tofu or tempeh, and replace the mayo with a plant-based alternative. For a low-carb option, serve the salmon and toppings over cauliflower rice instead of regular rice.
Time-Saving Tips for Busy Cooks
Prep the marinade and chop the veggies the night before to save time. Use instant rice or pre-cooked rice to skip the cooking step. If you’re short on time, marinate the salmon for just 10 minutes—it’ll still pack plenty of flavor!
Salmon Rice Bowl
Ingredients
For the Salmon
- 1/4 cup soy sauce or Tamari sauce
- 1/4 cup pure honey
- 1 clove garlic minced
- 1 inch piece fresh ginger grated
- 1/4 teaspoon cracked black pepper
- 4 6-ounce boneless salmon fillets
For the Rice Bowl
- 2 cups cooked white or brown rice or more, depending on how much rice you’d like
- 1 cup avocado slices
- 1/2 cup thinly sliced cucumber
- 3 tablespoons mayonnaise
- 3 teaspoons sriracha
- sliced green onion optional for garnish
Instructions
- Combine soy sauce (or tamari sauce), honey, garlic, ginger, and cracked pepper in a medium mixing bowl.
- Add the salmon to the marinade and toss/stir until the salmon is evenly coated. Let the salmon marinate at room temperature for 30 minutes.
- Preheat the oven to 375F degrees. Coat a 9×13 baking dish with oil, or line it with foil; set aside.
- Place the salmon onto the prepared baking sheet. Drizzle any remaining marinade from the bowl over the salmon. Bake for 12-15 minutes, or until the salmon is cooked through.
- To assemble the salmon rice bowl, place ½ cup cooked rice into each of the 4 bowls. You can add more rice, if you like.
- Add the salmon to the top. Arrange the avocado, cucumber, and carrots around the salmon.
- In a small mixing bowl, stir together the mayonnaise and sriracha until combined.
- Drizzle the sauce over the salmon rice bowl. If desired, top with chopped green onion.
- Serve immediately.