Description
There’s something incredibly comforting about a well-balanced salmon bowl. It’s the perfect combination of fresh, vibrant ingredients, rich and flaky salmon, and a medley of textures that come together in every bite. Whether you’re looking for a nourishing weeknight meal or a satisfying lunch, this bowl is the ultimate answer.
Salmon bowls have become a staple in many households, and for good reason—they’re endlessly customizable, packed with healthy ingredients, and can be as simple or as elaborate as you’d like. They draw inspiration from Japanese, Hawaiian, and even Mediterranean cuisine, blending flavors like soy sauce, sesame, fresh vegetables, and fluffy rice.
I personally love making these bowls when I’m craving something fresh but still hearty. The salmon is cooked to perfection—crispy on the outside, tender and flaky inside—and paired with a bed of rice, crisp veggies, and a drizzle of delicious sauce. You can mix and match toppings based on what you have at home, making this a great way to use up extra veggies or grains from your fridge.
So, let’s get into it!
Ingredients
For the Salmon:
- 2 salmon fillets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sesame seeds (for garnish)
For the Bowl Base:
- 2 cups cooked white or brown rice (or quinoa for a lighter option)
- 1 teaspoon rice vinegar (optional, for extra flavor)
Toppings:
- ½ cup shredded carrots
- ½ cup sliced cucumbers
- ½ avocado, sliced
- ¼ cup edamame (optional)
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
- 1 sheet nori (seaweed), cut into thin strips (optional)
For the Sauce:
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon lemon juice
Instructions
To get the most flavorful salmon, start by making a quick marinade. In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic powder, ginger powder, salt, and black pepper. Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over them. Let the salmon soak up all the delicious flavors for about 10-15 minutes while you prepare the other ingredients.
Heat a non-stick skillet over medium heat and add a drizzle of oil. Once hot, place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, until the salmon is fully cooked and flakes easily with a fork.
Alternatively, you can bake the salmon in the oven at 400°F (200°C) for 12-15 minutes or air-fry it at 375°F (190°C) for 10 minutes.
While the salmon is cooking, get your rice ready. If using freshly cooked rice, you can stir in a little rice vinegar for extra flavor. Chop up your toppings—slice the cucumbers, shred the carrots, and cut the avocado.
In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, sesame oil, and lemon juice. This creamy, slightly spicy sauce adds an irresistible kick to your salmon bowl!
Now for the fun part! Divide the rice into serving bowls, place the salmon fillets on top, and arrange the toppings around the bowl. Drizzle the sauce over everything and finish with sesame seeds and nori strips for extra flavor.
Grab a pair of chopsticks (or a fork), mix everything together, and enjoy the explosion of flavors and textures in every bite!
Notes
- You can meal-prep this recipe by making extra salmon and storing it separately from the rice and toppings.
- Adjust the spice level by adding more or less sriracha to the sauce.
- If you prefer a lighter dressing, try a simple soy sauce and lime juice mix instead of the creamy sauce.