Salmon Rice Bowls : This recipe combines tender salmon with fluffy rice and toppings like crisp veggies, creamy avocado, and a drizzle of tangy, umami-packed sauce for a quick weekday dinner or a satisfying meal prep option.
What Is a Salmon Rice Bowl?
A salmon rice bowl typically consists of:
- Cooked salmon: Often roasted, grilled, or pan-seared.
- Rice base: White rice, brown rice, sushi rice, or even cauliflower rice.
- Toppings: Fresh vegetables, pickled ingredients, sauces, and garnishes.
Tips and Tricks for the Best Salmon Rice Bowls
- Use Leftover Salmon: This dish is a fantastic way to repurpose last night’s baked or grilled salmon.
- Perfect Your Rice: For sushi rice, add a splash of rice vinegar, sugar, and salt after cooking.
- Go Big on Garnishes: Fresh herbs, lime wedges, or furikake seasoning can take your bowl to the next level.
- Save Time: Use store-bought pickled vegetables or pre-cooked salmon from your local grocery store.
Variations to Try
- Spicy Salmon Bowl:
- Add spicy mayo (a mix of mayonnaise and Sriracha) as a topping.
- Sprinkle with crushed red pepper flakes for extra heat.
- Hawaiian-Inspired Bowl:
- Swap the cooked salmon for raw, sushi-grade salmon, diced and marinated in soy sauce, sesame oil, and green onions.
- Low-Carb Option:
- Use cauliflower rice instead of traditional rice.
- Add extra greens like spinach or arugula.
- Teriyaki Salmon Bowl:
- Glaze the salmon with teriyaki sauce before baking.
- Include pineapple chunks for a sweet-and-savory twist.
- Mediterranean Salmon Bowl:
- Replace soy sauce with tzatziki or hummus as the sauce.
- Add olives, cherry tomatoes, and feta cheese.
How to Serve Salmon Rice Bowls
- Family Style: Lay out all ingredients buffet-style and let everyone build their own bowl.
- As a Meal Prep: Divide into individual containers for easy grab-and-go lunches throughout the week.
- For a Party: Arrange toppings and sauces in small bowls for a customizable bowl-making station.
How to Store and Reheat Salmon Rice Bowls
- Storage: Store all components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the salmon and rice in the microwave or on the stovetop. Assemble the bowls with fresh toppings right before serving.
- Tip: If using avocado, add it fresh just before eating to prevent browning.
Recipe FAQs
Can I use canned salmon?
Yes! Canned salmon is a budget-friendly option. Drain and flake it before adding to your bowl.
What’s the best rice for this recipe?
Sushi rice works wonderfully for its sticky texture, but jasmine or brown rice are great alternatives. For a healthier twist, try quinoa or cauliflower rice.
Can I make this dairy-free?
This recipe is naturally dairy-free! Just ensure any store-bought sauces or toppings don’t contain hidden dairy.
How can I make it kid-friendly?
Skip the spicy sauces and include familiar toppings like corn, sweet peas, or shredded cheese.
Can I freeze salmon rice bowls?
Cooked salmon can be frozen separately, but rice and fresh toppings are best kept fresh. Assemble your bowl only after defrosting the salmon.
Salmon Rice Bowls
Salmon Rice Bowls : This recipe combines tender salmon with fluffy rice and toppings like crisp veggies, creamy avocado, and a drizzle of tangy, umami-packed sauce for a quick weekday dinner or a satisfying meal prep option.
Ingredients
For the Salmon Cubes
- 1.2–1.5 lbs salmon, cubed
- 3 tbsp light soy sauce or coconut aminos
- 1 tbsp honey
- 2 cloves garlic, crushed
- 1 tbsp rice vinegar
- 1 tsp Sriracha
For the Sushi Rice
- 1 cup sushi or short-grain rice
- 1 ½ cups water
- 1 ½ tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Asian Cucumber Salad
- 4 Persian cucumbers, sliced
- 1 tbsp rice vinegar
- 1 tbsp chili crunch
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp grated ginger
- Drizzle of honey
Homemade Spicy Mayo
- ½ cup mayo
- ⅓ cup Sriracha
- 1 tsp sesame oil
- Toppings
- Sesame cabbage salad
- Shelled edamame
- Sesame seeds
- Chopped scallions
Instructions
- Preheat the Oven to 400°F (use the roast option if available).
Slice cucumbers into thin rounds and toss with rice vinegar, chili crunch, soy sauce, sesame oil, ginger, and honey. Set aside to marinate. - Rinse rice, add to a pot with water, and bring to a boil. Reduce heat to simmer and cook for 15–20 minutes until water is absorbed. Season with rice vinegar, sugar, and salt. Stir and set aside.
- Cube the salmon (skin on or off, your choice). Marinate with soy sauce, honey, garlic, rice vinegar, and Sriracha. Spread on a sheet pan and roast for 8 minutes, then broil for 2–3 minutes until caramelized on top.
- Mix mayo, Sriracha, and sesame oil until smooth and creamy.
Layer rice, roasted salmon, cucumber salad, and toppings like cabbage salad and edamame. - Drizzle with spicy mayo and garnish with sesame seeds and scallions
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 861Total Fat 54gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 42gCholesterol 89mgSodium 2656mgCarbohydrates 60gFiber 6gSugar 28gProtein 36g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Salmon rice bowls are a versatile and vibrant meal that combines fresh ingredients with bold flavors. Whether you’re looking for a quick lunch, a healthy dinner, or a meal-prep option, these bowls have something for everyone. Play around with the ingredients, try new sauces, and don’t forget to share your creations with friends and family. After all, food always tastes better when shared!
Check my other salmon recipes: