The Salmon Rice Bowl is a simple and satisfying meal that brings together tender, flaky salmon and warm, fluffy rice. Often topped with fresh veggies and a drizzle of soy sauce or a tangy dressing, this bowl has a nice mix of textures and flavors that just work so well together.
I love making this dish because it feels light but filling at the same time. One of my favorite things to do is to add some crunchy cucumber slices or avocado on top for extra creaminess and freshness. It’s super easy to customize depending on what veggies you have on hand or how you like to season your salmon.
For me, this bowl is perfect for a quick lunch or a relaxed dinner after a busy day. I like to serve it with a wedge of lemon on the side, which adds a little zing right before eating. It’s a meal that looks as good as it tastes and always leaves me feeling happy and full without any fuss.
Key Ingredients & Substitutions
Brown Rice: Brown rice adds a nutty flavor and chewy texture. If you want a quicker option, use white rice or quinoa for a different twist.
Salmon: Fresh salmon is best for tender, flavorful bites. If fresh isn’t available, frozen salmon works well too. You can also swap with firm fish like tuna or trout.
Soy Sauce & Honey: These create the sweet-salty marinade. For a gluten-free version, use tamari instead of soy sauce. Maple syrup is a great alternative to honey for a plant-based option.
Fresh Ginger & Garlic: These give the dish a fresh, zesty aroma. Pre-grated ginger works in a pinch but fresh is always better for flavor.
Veggies & Pickles: The cucumber, cabbage, broccoli, and pickled ginger add crunch and tang. Feel free to swap for other crisp veggies like carrots or snap peas.
How Do I Cook Salmon Cubes Perfectly Without Drying Them Out?
Salmon cooks quickly, so keep an eye to avoid drying. Here’s how I do it:
- Marinate salmon cubes to add flavor and moisture.
- Heat the pan to medium-high before adding salmon.
- Cook each side for 3-4 minutes for a nicely caramelized exterior and tender inside.
- Brush leftover marinade during cooking to keep them moist.
- Avoid overcrowding the pan to ensure even cooking.
This method keeps salmon juicy and tasty, perfect for your rice bowl!
Equipment You’ll Need
- Medium pot with lid – perfect for cooking brown rice evenly without losing moisture.
- Non-stick skillet – helps cook salmon cubes without sticking or breaking apart.
- Mixing bowl – great for whisking and marinating the salmon evenly.
- Sharp knife – you’ll need it to cube the salmon and slice veggies cleanly.
- Steamer basket or microwave-safe bowl – for quickly steaming broccoli florets.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or tofu cubes to suit your protein preference.
- Add avocado slices for creaminess and healthy fats.
- Include shredded carrots or edamame for extra color and crunch.
- Stir in a drizzle of sriracha or sprinkle chili flakes if you like some heat.
How to Make a Salmon Rice Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1 cup brown rice
- 1 1/2 cups water
- 2 salmon fillets (about 8 oz total), cut into bite-sized cubes
For the Marinade:
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Vegetables and Toppings:
- 1 cucumber, thinly sliced
- 1/2 cup shredded red cabbage
- 1/4 cup pickled ginger or pickled onions
- 1/4 cup green onions, chopped
- 1/2 cup steamed broccoli florets
- 1 tbsp toasted sesame seeds
- Salt and pepper, to taste
- Optional: chili flakes for some heat
How Much Time Will You Need?
This recipe takes about 50-60 minutes in total. Most of this time goes to cooking the brown rice (40-45 minutes) and letting it rest. While the rice cooks, you can marinate and cook the salmon, prepare the veggies, and assemble your bowl.
Step-by-Step Instructions:
1. Cooking the Brown Rice:
Rinse the brown rice under cold water until the water runs clear. In a medium pot, combine the rice and 1 1/2 cups water. Bring it to a boil, then lower the heat to low and cover the pot. Let it cook for about 40-45 minutes, or until the rice is tender and all the water is absorbed. Remove the pot from the heat and let the rice rest, still covered, for 10 minutes.
2. Preparing and Cooking the Salmon:
While the rice cooks, whisk together soy sauce, honey or maple syrup, sesame oil, rice vinegar, grated ginger, and minced garlic in a small bowl. Gently toss the cubed salmon in half of this marinade and let it sit for about 10 minutes to soak up the flavors. Heat a non-stick skillet over medium-high heat. Add the salmon and cook for 3-4 minutes on each side, brushing the salmon with the remaining marinade as it cooks until it’s caramelized and cooked through.
3. Preparing the Vegetables and Assembling the Bowl:
Prepare the veggies while or after cooking the salmon: thinly slice the cucumber, shred the red cabbage, steam the broccoli florets until tender, and chop the green onions. To build your bowl, start with a base of the cooked brown rice. Arrange the cooked salmon cubes on top, then add the cucumber, red cabbage, pickled ginger or onions, steamed broccoli, and green onions around the salmon. Sprinkle toasted sesame seeds on top. If you like a little heat, add some chili flakes. Serve immediately and enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes, frozen salmon works well! Just be sure to thaw it fully in the fridge overnight or under cold running water before cubing and marinating to ensure even cooking.
Can I Substitute White Rice or Quinoa?
Absolutely! White rice or quinoa can replace brown rice for a quicker or different textured base. Adjust cooking times according to the grain you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to keep the salmon moist.
Can I Prepare the Salmon Marinade Ahead of Time?
Yes! The marinade can be mixed a day ahead and stored in the fridge. Marinate the salmon just before cooking for the best flavor and texture.