Salmon Rice Bowl

Savor a delicious lunch or dinner with this Salmon Rice Bowl, ready in just 25 minutes! Featuring wholesome ingredients like rice, salmon, and colorful veggies, this flavorful dish is a perfect way to fuel your day without spending hours in the kitchen.

I’m always on the hunt for quick, nutritious meals that everyone actually enjoys – and this salmon rice bowl hits the mark every time. I love this recipe because it features salmon and avocado, which are sources of fats; vegetables that provide fiber; and rice for carbohydrates, aiming to create a balanced meal that keeps everyone satisfied.

I’ve tweaked the recipe a few times, making sure it’s as easy to follow as it is delicious. You can trust that this bowl is both nourishing and simple to make. It’s perfect for those busy nights when you need something healthy fast.

For more delicious and easy dinner ideas, try my Ground Beef and Potatoes skillet or this Maple Mustard Glazed Salmon Recipe.  

Why You Will Love This Salmon Rice Bowl Recipe

• Healthy: This bowl includes grains, protein, and vegetables, combining these components to create a well-balanced, healthy dinner recipe.
• Versatile: You can customize the toppings and flavors of the salmon bowl with some easy swaps.
• Flavorful: The sweet glaze of the salmon and coleslaw is a tasty contrast to the spicy blend of the sriracha mayo.

Ingredients

For a full ingredients list with measurements, check the recipe card below.

• Jasmine rice: Any rice you have on hand will work though. Jasmine gives a delicious and almost rich taste.
• Salmon: You’re going to be cubing the salmon so make sure the fillet is fresh and the skin is off.
• Produce: cucumber, avocado, coleslaw mix, green onions, fresh garlic and ginger
• Condiments: Coconut aminos, rice vinegar, honey, mayonnaise (get my recipe for homemade mayo), sriracha
• Sesame seeds: Toast the sesame seeds first for the best taste.
• Oil: Olive oil or coconut oil can be used.

How To Make Salmon Rice Bowls

1. Cook rice according to package directions.
2. Prepare the coleslaw: In a large bowl, combine the coleslaw mix, green onions, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of coconut aminos, and ½ teaspoon of sesame oil. Lightly season with salt to taste, then set aside.

1. Make the salmon sauce: In a small bowl, whisk together 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of honey, ginger, garlic, cornstarch and ½ teaspoon sesame oil until smooth and well-mixed. Set this aside for later.

1. Cook the salmon: Pat the salmon pieces dry with paper towels and season with just pepper. Heat a large skillet over medium-high heat and add olive oil. Place the salmon pieces in the skillet in a single layer. Sear the salmon on one side for about 2 to 3 minutes, until almost cooked through.

1. Cook the sauce: Give the cornstarch mixture another quick whisk, then pour it over the salmon in the skillet. Gently toss the salmon for 20 to 30 seconds, allowing the sauce to thicken.

1. Mix sriracha mayo: In a small bowl, mix mayo and sriracha.

1. Assemble the bowls: Spoon cooked rice into serving bowls. Arrange the salmon, slaw, cubed avocado, and cucumber in sections on top of the rice. Sprinkle with sesame seeds, then drizzle sriracha mayo over the bowls.

TIPS FROM NELI’S KITCHEN

Expert Tips for The Best Salmon Rice Bowl

• Do not overcook the salmon or it will lose some of its juiciness. Cook it until almost done and then add the sauce so it is finished cooking.
• Cook salmon to the right temperature: 125 F for medium-rare, 140 F for well-done. My preferred temperature is around 125 – 130 F.
• Use a hot skillet and avoid overcrowding the pan for perfectly seared, crispy salmon cubes.
• Perfectly cooked rice: Rinse rice before cooking to remove excess starch and to make it fluffier; for added flavor, cook with coconut milk, or broth, or season it with rice vinegar for a sushi-style twist.
• Flavorful Sriracha Mayo: Start with less sriracha and adjust heat; add Greek yogurt for extra creaminess and lime juice for freshness.
• When serving it to kids, omit the spicy mayo sauce.

Variations

The salmon rice bowl recipe is easy to vary depending on what you have in the fridge. Below are a few ways to change the taste.

• Grains: Instead of white rice, you can use brown rice, quinoa, farro, or even cauliflower rice for a low-carb option.
• Extra vegetables: Mixing in some roasted corn, grilled asparagus, roasted sweet potatoes, steamed broccoli, or sautéed peppers can stretch the bowls further and bump up the veggie intake. Sautéed spinach or kale also works great for a nutrient boost.
• Toppings: Add some kimchi or pickled red onions to give it a pop of flavor.
• Mediterranean style: Go Mediterranean with a lemon-dill marinade for the salmon and top your bowl with feta cheese, olives, and a dollop of tzatziki.

Storing and Reheating

Meal Prepping

This salmon bowl can be made a bit in advance if you need to save time in the kitchen. To do this, you can both cook the rice and whip up the coleslaw the day before.

You can even cook the salmon the night before, just make sure to store it separately from the rice.

When you’re ready for it, reheat the rice in the microwave, and the salmon in a skillet and assemble the bowls.

Refrigerator

Leftovers can be stored separately and reheated when needed. Or, for lunch, you can assemble the bowl (without the sriracha mayo, and vegetables) in an airtight container and pop it into the fridge for up to 2 days. The next day, you’ll reheat the bowl in the toaster oevn, add the cucumber and avocados, and drizzle on the mayo.

Recipe FAQs

Can I make this bowl with chicken in place of salmon?

Yes! This rice bowl is just as delicious with chicken as it is with fish. Just know that your chicken will need a longer cooking time so make sure to cook it thoroughly before you assemble your bowls.

Can I use other types of fish instead of salmon?

Yes! You can easily substitute salmon with other firm fish like cod, halibut, or mahi mahi. Just adjust the cooking time accordingly, as different fish may cook faster or slower than salmon.

Can the bowl be made grain-free?

Of course! In place of rice at the bottom, use homemade cauliflower rice or make quinoa in the Instant Pot.

Is this recipe gluten-free?

Yes, the ingredients listed are naturally gluten-free. Just double-check your sauces (if you use soy sauce instead of coconut aminos) to ensure they are labeled gluten-free or use tamari as a substitute.

If you enjoyed this Salmon Rice Bowl recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Salmon Rice Bowl

Savor a delicious lunch or dinner with this Salmon Rice Bowl, ready in just 25 minutes! Featuring wholesome ingredients like rice, salmon, and colorful veggies, this flavorful dish is a perfect way to fuel your day without spending hours in the kitchen. Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients  

• 1 cup Jasmine rice
• 2 teaspoons olive oil, or coconut oil
• 1.5 lbs skinless salmon filet, chopped into 1-inch cubes
• ½ English cucumber, cubed
• 1 avocado, diced
• 1 ½ teaspoons toasted sesame seeds

Slaw

• 4 cups coleslaw mix
• 2 green onions, sliced
• 1 Tablespoon rice vinegar
• 1 Tablespoon honey
• 1 teaspoon coconut aminos
• ½ teaspoon sesame oil, or light olive oil
• Salt and black pepper

Salmon sauce

• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 1 Tablespoon honey
• 1 Tablespoon fresh ginger, minced
• 1 teaspoon minced garlic
• 1 teaspoon cornstarch
• ½ teaspoon sesame oil, or coconut oil

Sriracha mayo

• ¼ cup mayonnaise
• 1 ½ tablespoons sriracha

Instructions 

• Cook rice according to package directions or use my guide and tips for how to cook Jasmine rice.
• Prepare the slaw: In a large bowl, combine the coleslaw mix, green onions, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of coconut aminos, and ½ teaspoon of sesame oil. Lightly season with salt to taste, then set aside.
• Make the salmon sauce: In a small bowl, whisk together 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of honey, ginger, garlic, cornstarch and ½ teaspoon sesame oil until smooth and well-mixed. Set this aside for later.
• Cook the salmon: Pat the salmon pieces dry with paper towels and season with just pepper. Heat a large skillet over medium-high heat and add olive oil. Place the salmon pieces in the skillet in a single layer. Sear the salmon on one side for about 2 to 3 minutes, until almost cooked through.
• Cook the sauce: Give the salmon sauce another quick whisk, then pour it over the salmon in the skillet. Gently toss the salmon for 30 seconds, allowing the sauce to thicken.
• Mix sriracha mayo: In a small bowl, mix mayo and sriracha.
• Assemble the bowls: Spoon cooked rice into serving bowls. Arrange the salmon, slaw, cubed avocado and cucumber in sections on top of the rice. Sprinkle with sesame seeds, then drizzle sriracha mayo over the bowls.

Video

Nutrition

• Calories: 581 kcal
• Carbohydrates: 61 g
• Protein: 40 g
• Fat: 21 g
• Saturated Fat: 3 g
• Polyunsaturated Fat: 6 g
• Monounsaturated Fat: 11 g
• Cholesterol: 95 mg
• Sodium: 1203 mg
• Potassium: 1355 mg
• Fiber: 7 g
• Sugar: 14 g
• Vitamin A: 317 IU
• Vitamin C: 37 mg
• Calcium: 90 mg
• Iron: 3 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.