If you’re craving a wholesome, satisfying meal that’s packed with flavor, these salmon rice bowls are the perfect answer. They bring together tender salmon, fragrant rice, crisp vegetables, and a sweet-salty glaze that coats everything beautifully. Whether you’re prepping a quick dinner or planning your weekly meal prep, this dish checks every box: quick, customizable, and delicious.

Why You’ll Love This Recipe

Balanced with protein, carbs, and fresh veggies
Easy to meal prep and pack for lunches
Simple to customize with your favorite toppings
Naturally gluten-free if using tamari
Comes together in under 30 minutes
Full of bold, fresh flavor without being complicated

Ingredients

Here’s everything you’ll need to make these flavorful salmon rice bowls. The ingredients are fresh and easy to find, and you may already have most of them in your kitchen.

For the Salmon and Sauce:

2 salmon fillets (skin-on or skinless, about 6 oz each)
2 tablespoons soy sauce or tamari
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 garlic clove, minced (or 1/2 teaspoon garlic paste)
1/2 teaspoon fresh grated ginger (or 1/4 teaspoon ginger paste)

For the Bowls:

2 cups cooked rice (white, brown, or jasmine)
1/2 cucumber, thinly sliced or julienned
1/2 cup shredded carrots
1 small avocado, thinly sliced into fanned layers
1/2 cup shredded red cabbage
2 green onions, thinly sliced
1 teaspoon sesame seeds

Optional Toppings:

Sriracha mayo (mix mayo + sriracha to taste)
Pickled ginger
Nori strips or crushed seaweed

How to Make Salmon Rice Bowls

These bowls come together in a few simple steps. You’ll cook the salmon, prep your rice and vegetables, and then assemble everything in one vibrant, delicious bowl.

Step 1: Cook the Salmon

Heat a nonstick skillet over medium heat and add a small drizzle of sesame oil. Pat the salmon fillets dry with paper towels, then place them skin-side down (if applicable) in the pan.

Cook for about 4 minutes without moving them, until the bottom is nicely browned and crisp. Carefully flip and cook for another 3–4 minutes, until the salmon is just cooked through and flakes easily with a fork.

Transfer to a plate and set aside to cool slightly.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce (or tamari), honey (or brown sugar), rice vinegar, minced garlic, grated ginger, and sesame oil.

Wipe out the pan you used for the salmon. Pour the sauce into the pan and cook over medium heat for 1–2 minutes, just until it begins to bubble and slightly thicken.

Add the cooked salmon back into the pan and gently coat it with the glaze using a spoon. Let it sit for 1 minute to absorb the flavor, then remove from heat.

Step 3: Prepare the Vegetables

While the salmon rests, prep your vegetables:

Slice the cucumber into thin matchsticks or rounds
Shred the carrots if they’re not already pre-shredded
Fan the avocado into delicate thin slices (not thick chunks)
Shred the red cabbage into thin strands
Slice green onions diagonally for garnish

Make sure all your veggies are fresh, crisp, and arranged neatly so your final bowl looks delicious and appetizing.

Step 4: Assemble the Rice Bowls

Divide the cooked rice evenly between two bowls. Fluff it slightly with a fork so it’s light and steamy.

Top each bowl with half of the glazed salmon, arranging it in large bite-sized chunks or flakes. Then arrange the vegetables around the salmon in colorful sections:

Carrot shreds
Red cabbage
Cucumber slices
Avocado slices (very thin and fanned)

Sprinkle each bowl with sesame seeds and sliced green onions.

Step 5: Add Optional Toppings

If you like extra flavor or texture, now is the time to add your favorite toppings:

A drizzle of sriracha mayo for spice and creaminess
A few strips of nori for crunch and umami
Pickled ginger for a bright, tangy contrast

These are all optional but highly recommended if you want to elevate the dish.

Step 6: Serve and Enjoy

Serve your salmon rice bowls immediately while the salmon is still warm and the vegetables are crisp. Mix everything together with a spoon or chopsticks before eating, or enjoy it in bites, switching between textures and flavors.

This meal is comforting, fresh, and incredibly satisfying.

Variations and Customization Ideas

This recipe is extremely versatile. Here are a few ways to switch it up depending on your preferences or what you have on hand:

Grain swap: Use quinoa, cauliflower rice, or soba noodles instead of rice
Different protein: Try tofu, shrimp, grilled chicken, or even canned tuna
Add crunch: Include chopped peanuts, crispy fried onions, or roasted chickpeas
Low-carb version: Skip the rice and serve everything on top of leafy greens

Make-Ahead and Storage

You can easily prepare the components of these bowls in advance:

Salmon: Cook and glaze ahead, then reheat gently before serving
Rice: Make a big batch and store it in the fridge for up to 4 days
Vegetables: Slice and store in airtight containers for up to 2–3 days

To store leftovers, assemble your bowl without the avocado and keep everything in a sealed container in the refrigerator. Add fresh avocado slices just before serving.

Final Bites

These salmon rice bowls are the kind of meal that looks fancy but comes together quickly. With fresh, crisp veggies and perfectly glazed salmon, you get a balanced, nourishing bowl that doesn’t skimp on taste. It’s simple enough for weeknights and beautiful enough to impress guests.

Whether you’re meal prepping for the week or whipping up dinner in under 30 minutes, this recipe belongs in your regular rotation.