Salmon Rice Bowl

Japanese-inspired, 20-minute bowls with crispy-skinned salmon, fluffy rice, bright veggies, and creamy sriracha-mayo

Hot, caramelized salmon meets cool cucumbers and avocado over steamed rice, balanced, fast, and wildly satisfying.

Why You’ll Love It

• Done fast: A legit Quick Easy Meals Healthy dinner in ~20 minutes.
• Healthy but craveable: Checks the Good But Healthy Meals box without feeling “diet.”
• Japanese vibe: Clean flavors for a true Japanese Salmon Bowl experience.
• Flexible for lunches: Packs perfectly for Healthy Fish Lunch Ideas and Healthy Salmon Lunch meal prep.
• Teaches technique: Clear cues for How To Make A Salmon Bowl with crisp skin and juicy flesh.

Ingredients (notes only)

Salmon & Marinade

• 4 skin-on salmon fillets (5–6 oz each): Pat very dry for best sear.
• Soy sauce + honey (or maple) + rice vinegar + sesame oil + grated garlic/ginger: Sweet-savory glaze.
• Pinch kosher salt & black pepper.

Bowl Build

• 4 cups hot salmon and white rice (or brown rice/quinoa/cauli rice).
• Cucumber, avocado, shredded carrot, edamame, scallions, sesame seeds, nori/furikake.

Creamy Sriracha-Mayo

• 3 Tbsp mayo (or Greek yogurt) + 1–2 tsp sriracha + 1 tsp lime juice + splash water to thin.

More salmon inspo: buttery Seared Salmon with Lemon Orzo, sweet-heat Honey Sriracha Salmon, and party-friendly Spicy Salmon Sushi Bake.

Step-by-Step Instructions

1. Marinate (5 min): Whisk soy, honey, vinegar, sesame oil, garlic, and ginger. Toss salmon to coat; pat excess off before searing.
2. Cook salmon: Heat a lightly oiled skillet over medium-high. Sear skin-side down 5–6 min until skin is crisp. Flip; cook 1–3 min more to 125–130°F for medium (USDA safe is 145°F—pull earlier for restaurant-style and carryover).
3. Glaze: Pour remaining marinade into pan; bubble 30–60 sec until glossy. Spoon over fish.
4. Sauce: Stir sriracha-mayo until drizzleable.
5. Build bowls: Rice → salmon (flake or serve whole) → cucumber, avocado, carrot, edamame → scallions, sesame, nori → drizzle sauces.
6. Taste & adjust: Extra soy or lime for balance.

Pro Tips

• Extra-crispy skin: Start with a dry pan film of oil, press fish 20–30 sec so skin contacts the pan.
• No splatter: Pat marinade off before sear; finish glaze at the end.
• Meal prep: Pack rice + salmon together; keep veg and sauces separate until serving.
• Air fryer option: 400°F (205°C) for 7–9 min to 125–130°F; brush with glaze in last 2 minutes.

Variations (mapped to interests)

• Japanese Salmon Bowl: Add pickled ginger, swap sriracha-mayo for ponzu; sprinkle furikake.
• Spicy: Add gochujang to the glaze for a hotter bowl.
• Greens-heavy: Serve on shredded cabbage or spring mix for Healthy Salmon Lunch.
• High-protein: Add jammy egg and edamame for Ways To Eat Salmon beyond dinner.

How to Serve

• Over hot white rice with lemon or lime wedges.
• With miso soup or a simple cucumber-sesame salad.

Make Ahead & Storage

• Fridge: Salmon 2–3 days; rice 4 days; sauces 1 week.
• Reheat: Microwave salmon at 50% power 45–60 sec; refresh rice with a splash of water.
• Cold lunch: Flake salmon and serve chilled with extra sauce.

FAQs

Can I use canned salmon? Yes—crisp in a skillet with a teaspoon of oil; glaze lightly and serve.
Skin on or off? Skin-on = best sear and moisture; remove after cooking if preferred.
What rice works best? Short-grain white or jasmine for classic Salmon And White Rice texture.

Simple Nutrition Table (estimate, per bowl of 4)

Calories	Carbs	Fat	Protein	Sodium
~560	~55 g	~20 g	~36 g	~820 mg