Rice bowls make for an easy, delicious and a versatile meal. This salmon rice bowl is no exception - its healthy, easy to customize, and the best part, can be ready in under 30 minutes with minimal prep.
I am really excited to share this salmon bowl recipe with you! It is the perfect solution for a simple, flavorful, easy to prep, and customizable lunch or dinner. No need to run to the store - just work with what you have on hand. Plus, I'll include some handy shortcuts I use when I'm pressed for time (or just feeling lazy 🤫).
What's fantastic about rice bowls is that they incorporate healthy proteins, plenty of vegetables, seeds, fresh herbs, and an all-around rainbow of colors and nutrients. To dress it up, use a pre-made dressing you like or whip up your own, like my Miso Ginger Dressing, made with white miso paste, fresh ginger, citrus, oil, and honey. The dressing is light, refreshing, citrusy, and a perfect match for the rice bowl, adding flavor but still allowing all the other ingredients to shine.
How to Make a Salmon Bowl
I'll walk you through the ingredients I use for my favorite salmon bowl combination, but feel free to adjust to your preferences.
Ingredients
- Salmon - the star of this salmon bowl recipe! Try it pan-seared, baked, or grilled. My easy salmon bites recipe is a great option to try here. Or when I'm pressed for time, ready-to-eat hot smoked salmon makes for a quick and satisfying meal. If you're looking to mix things up, my perfectly boiled shrimp or juiciest chicken breast recipes work well as alternative proteins. For a vegetarian or vegan twist, swap in a grilled portobello mushroom or roasted and spiced chickpeas.
- Avocado - Nutrient-rich and a great source of healthy fats.
- Rice - Jasmine rice is an excellent choice for this bowl. But any other kind of rice, like Basmati or sushi rice, works well too. If in a hurry and need something quick, Trader Joe's and Whole Foods have ready-to-eat organic Jasmine rice that you can find in the freezer section.
- Cucumbers - cut them in any shape you like - ribbons, matchsticks, circles, cubes - have fun with it.
- Edamame - I keep a bag of shelled edamame in my freezer. To use, place in a heat-safe bowl, pour some hot water over it, close with a lid or plate, and let them stand for 2-3 minutes, drain, and ready to eat.
- Peppers - Red, orange, yellow, green - whatever you like
- Cilantro - or mint, for garnish
- Sesame Seeds - lightly toast them on a dry pan for enhanced flavor.
How to Assemble a Salmon Bowl
Salmon rice bowls are all about versatility, so experiment with different proteins, dressings, and seasonal ingredients. I'll share the basics and a variety of options, so you can customize it your way!
Basic Anatomy of a Rice Bowl:
Base: Rice, quinoa, salad greens, kale, or even buckwheat
Protein: Salmon, chicken, shrimp, eggs, portobello mushroom, roasted chickpeas
Veggies/Fruits: Snow peas, snap peas, broccoli, bok choy, edamame, bell peppers, cucumber, avocado, mango, carrots (cut up into matchsticks), red cabbage (thinly sliced), mango cucumber salsa - just go for the rainbow!
Dressing: Miso ginger, pesto, teriyaki, green goddess dressing
Garnish: Cilantro, mint, toasted sesame seeds, scallions, everything but the bagel spice
Assemble your base, protein, and toppings in a bowl, then add dressing and garnishes. Enjoy it warm or cold!
Recipe Tips
Toasting Sesame Seeds: Toast sesame seeds in a small dry pan over medium- low heat, stirring occasionally for about 5 to 7 minutes. Keep a close eye on them to prevent burning.
Frozen Edamame: To quickly prepare frozen edamame, pour boiling water over them in a heat safe bowl. Let them sit for 3 minutes, then drain and serve.
No-cook option: For a quick meal, use ready-to-eat hot smoked salmon, along with pre-cooked rice and edamame.
Dressing Storage: Store any leftover dressing in the fridge for 1 to 2 weeks. It's ideal on salads, rice, or fish!
Absolutely! This salmon bowl is loaded with lean protein, healthy fats from avocado, fiber from veggies, rice and seeds. To top it off, it features a flavorful homemade miso ginger dressing that not only enhances the taste but also provides anti-inflammatory and gut health benefits.
Salmon can be prepared in a variety of ways for a salmon bowl. It can be pan-seared for a crispy exterior, roasted for a tender and flaky texture, grilled for a smoky flavor, or even air-fried for a quick and easy option. Another great choice is my easy salmon bites recipe, which adds a flavorful twist and works perfectly in this dish. Choose the method that suits your taste and time!
Most definitely! Leftover salmon recipes like this are a great way to repurpose cooked salmon. Just reheat gently or enjoy it cold in a the bowl. Also this is where the miso ginger dressing shines - it refreshes the dish and adds a bright, tasty touch to your leftover salmon
Other Fish Recipes to try:
Salmon Rice Bowl Recipe
Ingredients
For the Salmon
- 1 lb salmon fillet, cut into 4 individual 2-inch pieces
- salt + pepper or citrus salt
- 1 tablespoon avocado oil
Toppings
- 2 cup jasmine rice, cooked
- 1 cup edamame, cooked
- 2 avocados, sliced or diced
- 1 peppers, sliced
- 1 lg cucumber, sliced
For the Dressing
- 2 teaspoon white miso paste
- ½ teaspoon fresh ginger, grated
- ¼ cup orange, lime or lemon , juiced
- ¼ cup olive oil, extra virgin
- 2 teaspoon raw honey, mild flavored like Wildflower or Clover
For Garnish
- 1 small bunch cilantro, chopped
- 2 tablespoon sesame seeds, toasted
Instructions
For Pan-seared Salmon
- Season the fish with salt and pepper.
- Heat a skillet, over mediu-high heat, add avocado oil, swirl the pan so the oil coats it. Add salmon, skinless side down. Cook without interruption for about 5-7 minutes or until nicely seared and easy to pick up with a fish spatula. Turn to the other side and cook for another 4 to 5 min. Make sure not to overcrowd the pan.
For the Dressing
- In a small bowl, wisk all the dressing ingredients together.
To Assemble the Rice Bowl
- Divide rice between 4 bowls (about ½ cup). Add fish and all the vegetables/ toppings to each bowl. Sprinkle with cilantro, sesame seeds and dressing. Alternatively, you can serve dressing on the side.
Mika Gopshtein says
This is SOOO good. One of my favorite recipes on your blog!