Salmon rice bowls are one of my go-to simple dinners that’s both nourishing and full of flavor. This recipe is loaded with Asian-inspired flavors like chili crunch cucumber salad and sesame cabbage salad, and makes for the perfect meal prep for the week!
You can add all of your favorite toppings to these bowls, like shelled edamame, scallions and homemade spicy mayo. They have spice, a little sweetness, and are always a crowd pleaser.
Here are a few topping ideas to add to your salmon rice bowls-
- Sesame Cabbage Salad– a delicious crunchy salad made with green cabbage and toasted nuts tossed in a simple sesame dressing
- Chili Crunch Cucumber Salad– this Asian cucumber salad is truly one of my favorite add-ons to these bowls. It adds the most delicious crunch and spice
- Shelled edamame– I love to keep a bag of frozen edamame around to add to my bowls
- Avocado– avocado pairs so well with these flavors and adds an extra boost of omega-3 fats
- Pickled onions– pickled onions always add a nice touch to salmon bowls
Ingredients you’ll need
As always, this recipe can be customized to your liking and spice preference. Here’s what you’ll need to make salmon rice bowls-
- Salmon– I prefer skinless salmon, but you can keep the skin on. You’ll need about 1.2-1.5 lbs of salmon, cut into 1″ cubes
- Sushi rice– you can also prepare this recipe using regular white rice
- Chili crunch cucumber salad– made with Persian cucumbers, sesame oil, chili crunch, rice vinegar, soy sauce and honey
- Sesame cabbage salad- crunchy cabbage salad made with toasted nuts and seeds
- Homemade spicy mayo– a must-make for some extra heat and added flavor
This simple recipe comes together in just about 40 minutes and is truly a weekly staple in our house. The cucumber and cabbage salad can even be made ahead of time to let them absorb all the flavors, making this a great meal prep option for busy weeks.
I can’t wait for you guys to try this recipe! You can tag me on Instagram if you do 🙂
More salmon recipes you’ll love:
Honey Mustard Salmon Bites and Veggies
Feta Stuffed Salmon
Maple Dijon Salmon Sheet-pan
Salmon Rice Bowls
Ingredients
Salmon Cubes
- 1.2 -1.5 lbs salmon
- 3 tbsp light soy sauce or coconut aminos
- 1 tbsp honey
- 2 cloves garlic, crushed
- 1 tbsp rice vinegar
- 1 tsp sriracha
Sushi Rice
- 1 cup sushi rice or short grain rice
- 1 1/2 cups water
- 1 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Asian Cucumber Salad
- 4 Persian cucumbers
- 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
- 1/2 cup mayo
- 1/3 cup sriracha
- 1 tsp sesame oil
Top with
- Sesame Cabbage Salad
- Shelled edamame
- Sesame seeds
- Chopped scallions
Directions
- Preheat the oven to 400 F- if your oven has a roast option, I like to set it to roast.
- Chili Crunch Salad: trim the ends off of the cucumbers and slice into thin rounds. Add the cucumbers to a bowl and toss together with all of the dressing ingredients. Let sit while you prepare the salmon and rice
- Sushi Rice: Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed
- Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.
- Salmon Cubes: While the rice cooks, cut your salmon into 1″ cubes- I removed the skin but you can keep it on if preferred. Add the cubed salmon to a bowl with the soy sauce, honey, garlic, rice vinegar and sriracha.
- Add the salmon to a sheet-pan and roast for 8 minutes. Set it under the broiler and broil for 2-3 minutes, until the tops are browned.
- Prepare the spicy mayo by whisking together the mayo, sriracha and sesame oil until smooth.
- Once everything is ready, assemble your bowls with the rice, salmon cubes, cucumber salad and your favorite toppings.
- Garnish with sesame seeds and scallions when serving.
As other reviewers stated; it does require more prep work but these bowls are DELICIOUS and worth the extra steps.
I’ve made them multiple times for guests and they are always a hit, and my husband and I crave the recipe now! Thank you!!
Thank you, Sarah! I’m happy to hear you enjoyed these.
A bit of a lengthy prep but so worth it!
Thank you, Angela!
This is the yummiest meal – my 11 year old son and 12 year old daughter love the sweet and savory flavors! It doers take some planning but def worth it! I used to have all the sesame, soy and rince vinegar laying around but now we’re really using them. And the salmon is so tasty -thank you!
So glad you enjoyed it, Claudia!