If you're craving a quick, flavorful meal that’s both satisfying and healthy, this salmon rice bowl recipe is exactly what you need. With tender salmon, a savory-sweet miso marinade, and fresh veggies, it’s a perfect mix of vibrant flavors and textures. Whether you're a seasoned chef or a kitchen newbie, this dish comes together in no time and is sure to become a weeknight favorite.
I love making rice bowls because they’re quick, customizable, and always hit the spot. This salmon rice bowl recipe is no exception. The salmon is marinated in a savory-sweet honey soy glaze, which makes every bite deliciously irresistible. I chose salmon because it's a healthy fish I try to enjoy at least once a week, and it pairs perfectly with the fresh crunch of cucumber and carrots. You can easily switch up the toppings to suit your taste—add avocado, edamame, or your favorite sauce to make it your own!
Whether you’re looking for a satisfying dinner or a make-ahead lunch, this salmon rice bowl recipe is ideal. The simple base of rice makes it easy to prepare and serves as a perfect canvas for all the vibrant flavors. Plus, it's a great way to enjoy a balanced meal without spending too much time in the kitchen. The marinade, paired with the freshness of the veggies, ensures that every bite is bursting with flavor, making this a dish you’ll want to make again and again.
Ingredients and Substitutions
- Salmon – Choose fresh, skinless fillets for easy preparation. Wild-caught salmon tends to have a richer flavor, but farmed salmon works well too. Make sure to cut the salmon into uniform bite-sized pieces for even cooking. You can also air fry the salmon.
Substitution: If you don’t have salmon, you can substitute with tuna or another firm fish like cod. - White Miso Paste – Miso paste adds a savory umami flavor. Look for white miso, which is milder and sweeter compared to other varieties. You can find it in most grocery stores in the international foods section.
Substitution: You can substitute with tahini or even peanut butter for a different flavor profile, though the taste will change. - Soy Sauce – Opt for low-sodium soy sauce to control the salt content, especially since miso paste is already salty.
Substitution: Tamari or coconut aminos is a great gluten-free option if needed. - Honey – Use raw or local honey for a natural sweetness that complements the soy sauce.
Substitution: Maple syrup or agave nectar can replace honey for a different sweetness. - Rice Vinegar – Adds a subtle tang to balance the flavors. Look for unseasoned rice vinegar to avoid extra sugar or salt.
Substitution: Apple cider vinegar or white vinegar can be used if necessary, though the flavor will be slightly sharper. - Sesame Oil – Choose toasted sesame oil for a richer, nuttier flavor. It's a key ingredient in adding depth to the marinade.
Substitution: If you can’t find sesame oil, use olive oil or a neutral oil like canola, but the flavor will be less distinctive. - Cooked White Rice – Use freshly cooked white rice as the base for the bowl. You can make a big batch ahead of time to save prep time.
Substitution: Brown rice or cauliflower rice can be used for a different texture or to add more fiber. - Cucumber – Pick a fresh cucumber and slice it thinly for a crisp, refreshing crunch. English cucumbers are a great choice as they have fewer seeds and a thinner skin.
Substitution: This Asian cucumber salad would also make a great addition. - Carrot – Peel and julienne the carrots to add vibrant color and crunch.
- Green Onion – Chop fresh green onions for a burst of fresh flavor and garnish.
Substitution: Red onion or shallots work well if you want a stronger onion flavor. - Sesame Seeds – These small seeds add a nutty crunch and are the perfect garnish. Look for toasted sesame seeds for extra flavor.
See recipe card for quantities.
Instructions
- Step 1: In a small bowl, mix miso paste, soy sauce, honey, rice vinegar, and sesame oil.
- Step 2: Cut the salmon into bite size pieces. Brush the marinade over the salmon and let them sit for 15 minutes.
- Step 3: Heat a non-stick pan over medium heat. Cook the salmon for about 2-3 minutes per side until golden and cooked through.
- Step 4: Divide the cooked rice into four bowls. Place an equal amount of salmon pieces on top of the rice in each bowl. Arrange cucumber and carrot around the salmon. Sprinkle sesame seeds and chopped green onions over the top. Serve with extra soy sauce or other sauce/ dressing if desired.
Hint: If using frozen salmon, thaw completely and pat dry with paper towels before marinating.
If you like this recipe, also try these Chicken Burrito Bowls.
Equipment
To make this salmon rice bowl recipe, you’ll need a non-stick pan or skillet to cook the salmon. A small bowl for mixing the marinade is essential, along with a cutting board and knife to chop the vegetables and salmon into bite-sized pieces. If you're using cooked rice from a previous batch, having a microwave-safe dish or skillet for reheating will come in handy. A spoon or brush will help with evenly applying the marinade to the salmon, and don’t forget a serving bowl to assemble everything!
Storage
Storage: Keep leftover salmon in an airtight container in the fridge for up to 2 days.
Reheating: Warm in a skillet over low heat or microwave for 30-40 seconds.
Top Tips
- Let the salmon marinate for at least 15 minutes to allow the honey soy glaze to soak in. The longer it sits, the more flavorful it gets!
- Want to add a little extra kick to your bowl? Try drizzling some homemade bang bang sauce on top. It adds a creamy, spicy twist.
- Save time during the week by making a large batch of rice in advance. It’s a great base for multiple rice bowls. You can even freeze it for easy meals later. Here’s how to cook long grain rice in an Instant Pot!
- Cook the salmon just until it’s golden and tender. Overcooking can make the fish dry, so keep an eye on it while cooking.
- Feel free to get creative with your toppings! Avocado, pickled ginger, or even a drizzle of your favorite dressing can make this dish your own. Fresh cucumber and carrot provide the perfect crunch, but feel free to swap them for other veggies like bell peppers or edamame if you prefer.
FAQ
Yes, you can use frozen salmon! Just be sure to thaw it completely and pat it dry with paper towels before marinating and cooking for the best texture and flavor.
Keep a close eye on the salmon while cooking. You want it golden and cooked through but still tender. Cooking it for about 2-3 minutes per side usually does the trick.
Related
Looking for more salmon recipes? Try these:
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RECIPE
Easy Salmon Rice Bowls
Ingredients
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce, plus extra for serving
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 16 ounces skinless salmon filet cut into bite size pieces
- 2 cups cooked white rice
- 1 small cucumber thinly sliced
- 1 medium carrot julienned
- 1 teaspoon sesame seeds for garnish
- 1 green onion, chopped for garnish
Instructions
- In a small bowl, mix miso paste, soy sauce, honey, rice vinegar, and sesame oil.
- Cut the salmon into bite size pieces. Brush the marinade over the salmon and let them sit for 15 minutes.
- Heat a non-stick pan over medium heat. Cook the salmon for about 2-3 minutes per side until golden and cooked through.
- Divide the cooked rice into four bowls. Place an equal amount of salmon pieces on top of the rice in each bowl. Arrange cucumber and carrot around the salmon. Sprinkle sesame seeds and chopped green onions over the top. Serve with extra soy sauce or other sauce/ dressing if desired.
Notes
- Storage: Keep leftover salmon in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in a skillet over low heat or microwave for 30-40 seconds.
Nutrition
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