Salmon Rice Bowls

1 comment

Last Updated on April 1, 2024

Spicy salmon rice bowls are a flavor-packed dinner to make this week. Made with sushi rice, salmon cubes, Asian cucumber salad and sesame cabbage salad for a delicious combination of flavors.

Salmon Rice Bowls

Salmon Rice Bowls

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
Salmon Rice Bowls

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

5 from 2 votes
Course: Main
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

NOTES: the cabbage salad and cucumber salad can be prepared up to a day or a few hours in advance to absorb the flavors

Ingredients

  • Salmon Cubes
  • 1.2 1.2 -1.5 lbs salmon

  • 3 tbsp 3 light soy sauce or coconut aminos

  • 1 tbsp 1 honey

  • 2 cloves 2 garlic, crushed

  • 1 tbsp 1 rice vinegar

  • 1 tsp 1 sriracha

  • Sushi Rice
  • 1 cup 1 sushi rice or short grain rice

  • 1 1/2 cups 1 1/2 water

  • 1 1/2 tbsp 1 1/2 rice vinegar

  • 1 tbsp 1 sugar

  • 1 tsp 1 salt

  • Asian Cucumber Salad
  • 4 4 Persian cucumbers

  • 1 tbsp 1 rice vinegar

  • 1 tbsp 1 chili crunch

  • 1 tbsp 1 soy sauce

  • 2 tsp 2 sesame oil

  • 1 tsp 1 grated ginger

  • Drizzle of honey

  • Homemade Spicy Mayo
  • 1/2 cup 1/2 mayo

  • 1/3 cup 1/3 sriracha

  • 1 tsp 1 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

One Comment

  1. Fantastic recipe! Made it twice for my husband and he loved it! Do you have nutrition information?

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