Salmon Rice Bowls

Salmon Rice Bowls bring together flaky, perfectly seasoned fish with crisp vegetables and fluffy jasmine rice, all drizzled with a savory soy-ginger dressing that makes every bite sing. This high-protein meal comes together faster than takeout and tastes so much better.

I still remember the first time I put together a rice bowl in my own kitchen. It was a busy Wednesday evening, and I had just picked up fresh salmon from the market. My grandmother used to say that the best meals don’t need to be complicated; they just need good ingredients and a little love. As I arranged the colorful vegetables around that golden salmon fillet, I thought about how she’d smile at this modern twist on her philosophy of simple, nourishing food. The aroma of ginger and sesame oil filled my kitchen, and I knew I’d stumbled onto something special: a meal that satisfied both my family’s hunger and my need to get dinner on the table without stress. Time to get your skillet ready.

What Makes These Salmon Rice Bowls So Special

These bowls have become a weeknight staple in my kitchen for good reason. After years of juggling dinner rushes and trying to feed my family nutritious meals they’d actually enjoy, this recipe checks every box. It’s the kind of meal that looks impressive enough for guests but easy enough for a Tuesday night when everyone’s running in different directions.

• Uses ingredients you probably have on hand – Jasmine rice, soy sauce, and fresh vegetables are pantry and produce staples that don’t require a special grocery run
• Comes together in just 30 minutes – From start to finish, you’ll have a complete, restaurant-quality meal on the table in half an hour
• Delivers 38 grams of protein per serving – The salmon provides lean, omega-3 rich protein that keeps everyone satisfied for hours
• Adapts to what’s in your fridge – Swap vegetables based on the season or what needs using up, and the bowls still turn out beautifully
• Creates that perfect balance of textures – Crispy cucumbers, creamy avocado, tender salmon, and fluffy rice make every forkful interesting
• Pleases both kids and adults – The mild, slightly sweet dressing appeals to younger palates while still having enough flavor for grown-ups

I’ve made these Salmon Rice Bowls countless times for my own family, and they never disappoint. There’s something deeply satisfying about a meal that nourishes the body and brings everyone to the table with genuine enthusiasm.

Ingredient Spotlight

Salmon fillets form the protein-packed heart of these bowls, and I always choose wild-caught when possible for the best flavor and texture. Look for fillets that are firm, moist, and have a fresh ocean smell rather than anything fishy.

Jasmine rice brings a subtle floral aroma and slightly sticky texture that’s perfect for bowl meals, and in my kitchen, I prefer rinsing it thoroughly before cooking to remove excess starch and achieve fluffy, separate grains.

Edamame adds plant-based protein and a pop of bright green color that makes the bowls visually appealing while contributing fiber and nutrients that round out the meal.

Cucumber provides that essential crisp, refreshing crunch that contrasts beautifully with the rich salmon, and I’ve learned that English cucumbers work best since they have fewer seeds and stay crunchy longer.

Fresh ginger is the secret weapon in the dressing. It brings warmth and depth without overwhelming heat, and Betty always keeps a knob of ginger in the freezer since it grates more easily when frozen.

Low-sodium soy sauce forms the savory base of the dressing while allowing you to control the salt level, which is especially important when you’re trying to keep meals heart-healthy without sacrificing flavor.

Sesame oil contributes that distinctive nutty, toasted flavor that makes the dressing taste authentically Asian-inspired, though a little goes a long way. Just one teaspoon perfumes the entire batch.

Avocado brings creamy richness that balances the bright acidity of the dressing, and I always slice it just before serving to prevent browning and ensure the best presentation.

How to Make Salmon Rice Bowls

Step 1. I always start by getting the rice going first since it takes the longest. Combine your rinsed jasmine rice and water in a medium saucepan, bring it to a boil, then reduce to low heat, cover tightly, and let it simmer undisturbed for 15-20 minutes until all the water is absorbed.

Step 2. While the rice cooks, prep all your vegetables so everything’s ready for quick assembly. Cook the edamame according to package directions, dice your cucumber, julienne or shred the carrots, and have your avocado ready to slice at the last minute.

Step 3. Betty’s tip: Make your dressing next by whisking together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic in a small bowl until the honey is fully dissolved and everything’s well combined.

Step 4. After years of cooking salmon, I’ve learned that patting the fillets completely dry with paper towels before seasoning is crucial for getting a beautiful golden crust. Season both sides generously with salt and pepper.

Step 5. Heat your olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke, then carefully add the salmon fillets skin-side up if they have skin, or presentation-side down if they’re skinless.

Step 6. I’ve found that leaving the salmon undisturbed for 4-6 minutes per side (depending on thickness) creates that perfect crispy exterior while keeping the inside moist and flaky. Resist the urge to move them around.

Step 7. The key I discovered is checking for doneness by gently pressing the thickest part of the fillet. It should feel firm but still have a slight give, and the flesh should flake easily with a fork while still being slightly translucent in the very center.

Step 8. Once everything’s cooked, divide your fluffy rice among four bowls, creating a base that covers about half of each bowl’s bottom.

Step 9. My family prefers when I arrange the toppings in separate sections rather than mixing everything together. Place the salmon fillet on the rice, then add neat portions of edamame, cucumber, carrots, and freshly sliced avocado around it.

Step 10. Betty always finishes by drizzling the soy-ginger dressing generously over everything, then sprinkling with sesame seeds and sliced green onions for that restaurant-quality presentation that makes even a weeknight dinner feel special.

Keeping These Salmon Rice Bowls Fresh

I typically store leftover components separately for the best results. Place the cooked salmon, rice, and vegetables in individual airtight containers in the refrigerator where they’ll stay fresh for up to 3 days. The dressing keeps beautifully in a small jar or container for up to a week, actually improving in flavor as the ginger and garlic meld together. Keep the avocado unsliced until you’re ready to eat, or if it’s already cut, squeeze a little lemon juice over it and store it tightly wrapped to minimize browning.

Betty’s freezing method works well for the salmon if you’ve made extra. Wrap the cooked fillets individually in plastic wrap, then place them in a freezer-safe bag or container where they’ll maintain quality for up to 2 months. I don’t recommend freezing the rice or vegetables since they lose their appealing texture, but the salmon reheats surprisingly well. The dressing shouldn’t be frozen as the emulsion will break and the garlic flavor can become bitter.

For the best texture, I reheat by placing the salmon in a 350°F oven for about 10 minutes until warmed through, which preserves its flaky texture much better than the microwave. The rice can be quickly reheated in the microwave with a tablespoon of water and a damp paper towel covering the bowl to create steam, or you can refresh it in a skillet with a tiny bit of oil. I always serve the vegetables cold or at room temperature. They’re actually more refreshing that way and maintain their crisp texture, which is part of what makes these Salmon Rice Bowls so appealing.

Perfect Partners for Salmon Rice Bowls

• Miso Soup – A warm, umami-rich broth complements the Asian-inspired flavors while adding comfort without heaviness, and it’s ready in just 5 minutes if you use instant miso paste
• Asian Cucumber Salad – The tangy rice vinegar dressing and crisp texture echo the bowl’s fresh elements while adding an extra vegetable serving, plus it can be made ahead and improves as it marinates
• Seaweed Salad – This provides a unique oceanic flavor and delicate texture that pairs naturally with seafood while contributing minerals and that authentic Asian restaurant experience
• Steamed or Roasted Broccoli – Simple green vegetables balance the richness of the salmon and add fiber, and a drizzle of the same soy-ginger dressing ties everything together beautifully
• Crispy Wontons or Spring Rolls – These add a satisfying crunch and make the meal feel more substantial if you’re feeding hungrier appetites or want to stretch the salmon to serve more people
• Pickled Ginger or Kimchi – Betty discovered that a small side of something fermented and tangy cuts through the richness perfectly while adding beneficial probiotics and an authentic Korean or Japanese touch

The beauty of these bowls is their versatility. They’re complete as-is, but any of these sides can transform them into a fuller spread for entertaining or when you want to make dinner feel a bit more special. If you’re looking for more bowl inspiration, try my Street Corn Chicken Rice Bowl or explore different protein options with my Crispy Salmon Bowls.

FAQs

Salmon Rice Bowls

These Salmon Rice Bowls are a healthy, delicious, and easy-to-make meal that’s perfect for a weeknight dinner. Flaky salmon, seasoned rice, and crisp vegetables are all brought together with a savory soy-ginger dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 4 salmon fillets 6 oz each
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup jasmine rice rinsed
• 1.5 cups water
• 1 cup shelled edamame cooked
• 1 cucumber diced
• 2 carrots julienned or shredded
• 1 avocado sliced
• 0.25 cup low-sodium soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger grated
• 2 cloves garlic minced
• Sesame seeds for garnish, optional
• Sliced green onions for garnish, optional

Equipment

• Medium saucepan with lid
• large skillet
• Small mixing bowl
• whisk

Method

 

1. In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes.
2. While the rice is cooking, prepare the edamame according to package directions, dice the cucumber, julienne or shred the carrots, and have the avocado ready to slice.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until well combined.
4. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon fillets and cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Don’t move the fish until it naturally releases from the pan.
6. Divide the cooked rice among four bowls. Top with the cooked salmon, edamame, cucumber, carrots, and freshly sliced avocado, arranging them in neat sections.
7. Drizzle the soy-ginger dressing generously over the bowls and garnish with sesame seeds and sliced green onions, if desired. Serve immediately.

Notes

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The dressing keeps for up to a week. Cooked salmon can be frozen for up to 2 months. For meal prep, cook salmon and rice ahead, then assemble fresh bowls throughout the week.