There are some meals that just hit the spot every single time, and for me, this Salmon Rice Bowl Recipe is firmly at the top of that list. It’s the kind of dish I turn to for a satisfying healthy lunch during the week or a light, yet substantial, dinner when I don’t want to spend hours in the kitchen. It’s a beautiful composition of textures and temperatures: warm, fluffy rice, tender flaked salmon coated in a deeply savoury glaze, cool and crunchy vegetables, and a creamy finish from the avocado. It’s a complete meal in one bowl that always leaves you feeling nourished and content.

The inspiration for this particular combination of flavours came from a brilliant little Japanese café I used to frequent. They made a salmon bowl that was just phenomenal, and I spent months trying to recreate that perfectly balanced sweet and salty glaze at home. Friends always ask me for this recipe after trying it, and I’m so excited to finally be sharing my version with you. It’s become a real staple in our household, a go-to for when we want something delicious that is also packed with goodness. This isn’t just a recipe; it’s a template for a brilliant meal that you can adapt and make your own.

This salmon bowl works wonderfully for those who are looking for vibrant, fresh-tasting meals without a lot of fuss. It’s ideal for meal-preppers, busy professionals, and anyone aiming to incorporate more healthy fish recipes into their diet. We make it at least once a fortnight, and it never gets old. The beauty is in its simplicity and the quality of the ingredients, which come together to create something truly special.

Recipe Overview

This salmon rice bowl recipe brings together pan-seared salmon with a luscious soy-honey glaze, served over a bed of fluffy rice with fresh, crisp vegetables and creamy avocado. The flavour profile is a delightful balance of umami, sweetness, and saltiness, with the freshness of the cucumber and spring onions cutting through the richness. When I was first testing this recipe, I realised that letting the salmon sit in the glaze for just 10 minutes before cooking makes a world of difference; it allows the flavours to penetrate the fish, resulting in a much more succulent and seasoned fillet.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Salmon Rice Bowl Recipe

• Genuine Flavour: The homemade glaze is the star. The rich umami from the soy sauce, a touch of sweetness from honey, the gentle warmth of ginger, and the nuttiness of sesame oil create a sauce that caramelises beautifully on the salmon, giving it a slightly sticky, irresistible coating.
• Ready in Under 30 Minutes: From start to finish, this entire meal comes together in about half an hour, making it a fantastic option for a weeknight dinner when time is short but you don’t want to compromise on taste.
• Flexible Recipe: This bowl is endlessly customisable. You can swap the salmon for prawns or tofu, use brown rice or quinoa instead of white, and add any crunchy vegetables you have on hand – edamame beans, grated carrots, and radishes all work beautifully. For a different creamy element, a dollop of our Authentic Tzatziki Sauce Recipe Dip is a surprisingly delicious twist.
• Great for Healthy Lunches: This dish is packed with protein, healthy fats from the salmon and avocado, and vitamins from the fresh vegetables. It’s a balanced meal that will keep you energised throughout the afternoon.
• Family Tested: My husband, who can be a bit selective with fish, absolutely loves this salmon bowl. He says the glaze makes all the difference and now requests it regularly! It always gets compliments when we serve it.

Salmon Rice Bowl Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 2 servings

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Ingredients You’ll Need

For this recipe, using good-quality salmon is key. I recommend looking for thick, centre-cut salmon fillets, as they cook more evenly. When it comes to soy sauce, I always use Kikkoman’s Less Sodium version as I find it has a more balanced flavour profile that doesn’t overwhelm the other ingredients. Having all your vegetables prepped before you start cooking the salmon will make the assembly process smooth and stress-free.

• 2 x 150g skin-on salmon fillets, scaled and pin-boned
• 1 tbsp vegetable oil
• 150g sushi rice or basmati rice
• 1 ripe avocado, sliced
• 1/2 cucumber, finely sliced into ribbons or half-moons
• 2 spring onions, finely sliced
• 1 tsp sesame seeds, for garnish
• Pickled ginger, to serve (optional)
• For the Glaze:
• 3 tbsp soy sauce (low sodium is best)
• 1 tbsp honey or maple syrup
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp mirin (or rice vinegar with a pinch of sugar)

Ashley’s Tip: Make sure your salmon fillets are as dry as possible before they go into the pan. Pat them thoroughly with a paper towel. This step is crucial for achieving that lovely, crispy skin and a beautiful sear.

How to Make This Salmon Rice Bowl Recipe

The process for this salmon bowl is straightforward. We’ll start by getting the rice on, then prepare the glaze and vegetables while it cooks. The salmon cooks very quickly at the end, so everything comes together at once for a fresh, warm meal.

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook it according to the package directions. Once cooked, fluff it with a fork and keep it covered to stay warm.
2. Prepare the Vegetables: While the rice is cooking, prepare all your toppings. Slice the avocado, cucumber, and spring onions. Set them aside.
3. Mix the Glaze: In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and mirin. This sauce will be used to flavour the salmon.
4. Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour over about two-thirds of the glaze, making sure to coat the fish all over. Let it sit for about 10 minutes at room temperature. Reserve the remaining glaze for later.
5. Cook the Salmon: Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Place the salmon fillets skin-side down in the hot pan. Cook for 4-5 minutes, until the skin is golden and crisp. I find that pressing down gently on the fillets with a spatula for the first 30 seconds helps the skin make full contact with the pan for an even crisp.
6. Flip and Glaze: Flip the salmon fillets and cook for another 2-3 minutes on the other side. During the last minute of cooking, pour the reserved glaze into the pan. Let it bubble and thicken, spooning it over the salmon fillets until they are well-coated and glossy. The salmon is cooked when it flakes easily with a fork. For guidance on cooking fish to the right temperature, the Food Standards Agency (FSA) provides excellent advice.
7. Assemble the Bowls: Divide the cooked rice between two bowls. Gently flake the salmon into large chunks and arrange it on top of the rice. Add the sliced avocado and cucumber to the bowls.
8. Garnish and Serve: Drizzle any remaining glaze from the pan over the bowls. Garnish with sliced spring onions, a sprinkle of sesame seeds, and a side of pickled ginger if you like. Serve immediately.

Tips From My Kitchen

• Temperature Control: Don’t have the pan on a blistering high heat. A medium-high heat is perfect. It’s hot enough to get the skin crispy without burning the glaze or overcooking the centre of the fish.
• The Secret Step: The step that elevates this dish is spooning that bubbling, thickened glaze from the pan over the salmon in the final minute. I learned that this creates a final, intensely flavourful layer that makes the fish incredibly succulent.
• Make-Ahead: You can prepare the glaze and chop all the vegetables up to a day in advance. Store the glaze in an airtight jar and the vegetables in a sealed container in the fridge. This makes assembly even faster on the day.
• Storage: Leftovers can be stored in the fridge for up to 2 days. I recommend storing the components separately (salmon, rice, and fresh vegetables) and assembling just before eating. You can enjoy the leftover salmon cold or gently reheated.

Equipment You’ll Need

• Large non-stick frying pan or skillet
• Saucepan for rice
• Sharp knife and cutting board
• Small mixing bowl for the glaze
• Fish slice or spatula

Common Mistakes to Avoid

• Overcrowding the pan: If you’re doubling the recipe, cook the salmon in two batches. Overcrowding the pan will lower the temperature, causing the salmon to steam rather than sear, and you won’t get that desirable crispy skin.
• Wrong temperature: Starting with a cold pan is a common error. Ensure your pan and oil are properly heated before adding the salmon. You should hear a gentle sizzle as it makes contact.
• Skipping the marinating time: While you can cook the salmon immediately, that 10-minute marinade allows the salty, sweet flavours of the glaze to really permeate the fish. It’s a small step that makes a big impact on the final taste.

What to Serve With This Salmon Rice Bowl

This salmon bowl is a complete meal on its own, but if you want to add a little something extra, these pairings work wonderfully:

• Steamed Edamame: A small bowl of lightly salted, steamed edamame beans on the side adds extra protein and a lovely bite.
• Miso Soup: A simple, warming bowl of miso soup is a traditional and comforting starter that complements the flavours of the salmon rice bowl perfectly.
• Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a light Japanese beer like Asahi cuts through the richness of the salmon beautifully. For a non-alcoholic option, a chilled green tea is ideal.

Frequently Asked Questions

Salmon Rice Bowl

A quick and delicious rice bowl featuring crispy-skinned salmon in a sweet and savory glaze, served with fresh avocado and cucumber.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 bowls

Course: Main Course

Cuisine: Asian

Calories: 850

Ingredients Method Notes

Ingredients

  

• 2 x 150g skin-on salmon fillets scaled and pin-boned
• 1 tbsp vegetable oil
• 150 g sushi rice or basmati rice
• 1 ripe avocado sliced
• 1/2 cucumber finely sliced into ribbons or half-moons
• 2 spring onions finely sliced
• 1 tsp sesame seeds for garnish
• Pickled ginger to serve (optional)

For the Glaze

• 3 tbsp soy sauce low sodium is best
• 1 tbsp honey or maple syrup
• 1 tsp toasted sesame oil
• 1 clove garlic minced
• 1 tsp fresh ginger finely grated
• 1 tbsp mirin or rice vinegar with a pinch of sugar

Method

 

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook it according to the package directions. Once cooked, fluff it with a fork and keep it covered to stay warm.
2. Prepare the Vegetables: While the rice is cooking, prepare all your toppings. Slice the avocado, cucumber, and spring onions. Set them aside.
3. Mix the Glaze: In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and mirin. This sauce will be used to flavour the salmon.
4. Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour over about two-thirds of the glaze, making sure to coat the fish all over. Let it sit for about 10 minutes at room temperature. Reserve the remaining glaze for later.
5. Cook the Salmon: Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Place the salmon fillets skin-side down in the hot pan. Cook for 4-5 minutes, until the skin is golden and crisp. I find that pressing down gently on the fillets with a spatula for the first 30 seconds helps the skin make full contact with the pan for an even crisp.
6. Flip and Glaze: Flip the salmon fillets and cook for another 2-3 minutes on the other side. During the last minute of cooking, pour the reserved glaze into the pan. Let it bubble and thicken, spooning it over the salmon fillets until they are well-coated and glossy. The salmon is cooked when it flakes easily with a fork. For guidance on cooking fish to the right temperature, the Food Standards Agency (FSA) provides excellent advice.
7. Assemble the Bowls: Divide the cooked rice between two bowls. Gently flake the salmon into large chunks and arrange it on top of the rice. Add the sliced avocado and cucumber to the bowls.
8. Garnish and Serve: Drizzle any remaining glaze from the pan over the bowls. Garnish with sliced spring onions, a sprinkle of sesame seeds, and a side of pickled ginger if you like. Serve immediately.

Notes

Best enjoyed immediately. Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the avocado is best fresh.

I really hope you enjoy making this Salmon Rice Bowl Recipe. It’s a dish that brings me a lot of joy, and it’s my absolute pleasure to share it from my kitchen to yours. It’s proof that a healthy lunch or dinner can be full of vibrant flavour and texture. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!