I remember when I first landed in the U.S., feeling overwhelmed by unfamiliar grocery stores and recipes. I needed quick dinners that still felt like home, so I started experimenting with simple, comforting meals. This salmon rice bowl is one of those gems, a fast, healthy dish that’s packed with flavor and perfect for busy weeknights.
If you’re like me, juggling work, family, and the “What’s for dinner?” struggle, this salmon rice bowl is about to become your new best friend. It’s quick, comforting, and totally customizable, making it perfect for any busy adult. Ready in about 30 minutes, it’s a nutritious meal featuring tender salmon, fluffy jasmine rice, and fresh veggies, all drizzled with a spicy, creamy sriracha mayo that ties everything together beautifully.
Table of Contents
Why You’ll Love This Salmon Rice Bowl Recipe
- Effortless weeknight dinner: Ready in under 30 minutes with straightforward steps that anyone can follow.
- Customizable and versatile: Swap ingredients to suit your taste or dietary needs without stress.
- Perfect salmon texture every time: Crispy on the outside, juicy and tender inside, thanks to the sear-and-sauce method.
- Balanced nutrition: Protein-rich salmon paired with veggies and wholesome jasmine rice keeps you energized and satisfied.
The Secret to Perfectly Fluffy Rice (and how to cook it!)
Fluffy jasmine rice is the foundation of a great salmon rice bowl. It should be tender, separate, and not sticky. Here’s how I do it:
Stovetop method:
- Rinse 1 1/2 cups of jasmine rice under cold water until the rinse water runs clear to remove excess starch.
- Add rinsed rice to a pot with 1 3/4 cups water. Let sit 10 minutes.
- Bring to a boil over medium-high heat, then reduce to low and cover tightly.
- Simmer for 15 minutes without lifting the lid.
- Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
Rice cooker method:
- Rinse the rice well under cold water.
- Add rinsed rice and water to the rice cooker using the machine’s recommended ratio (usually 1:1.25 rice to water).
- Turn it on and let it cook until done. Fluff with a fork.
Tip: Avoid stirring rice while it cooks to keep grains from getting mushy.
Gathering Your Ingredients for This Delicious Salmon Rice Bowl
I want to make sure you feel confident as you gather everything for your salmon rice bowl. Here’s the exact ingredient list to keep handy:
- 1 1/2 cups dry jasmine rice
- 1/4 cup mayonnaise (regular or light)
- 1 1/2 Tbsp sriracha
- 4 cups (8 oz) coleslaw mix
- 2 green onions, sliced
- 1 1/2 Tbsp rice vinegar
- 2 Tbsp honey, divided
- 3 Tbsp + 1 tsp soy sauce, divided
- 1 1/2 tsp sesame oil, divided
- Salt and black pepper
- 2 Tbsp chicken broth
- 1 tsp apple cider vinegar
- 1 Tbsp fresh ginger, minced
- 1 tsp minced fresh garlic
- 3/4 tsp cornstarch
- 2 tsp olive oil (or vegetable oil)
- 1 1/2 lbs skinless salmon fillet, chopped into 1-inch cubes
- 1/2 English cucumber, thinly sliced
- 1 avocado, diced
- 1 1/2 tsp toasted sesame seeds
When picking salmon, try to choose fresh, high-quality fillets to make this dish truly shine.
How to Make the Perfect Salmon Rice Bowl (Step-by-Step)
- Cook rice according to directions on the package using either stovetop or rice cooker method.
- Mix sriracha mayo: Combine mayonnaise and sriracha in a small bowl. Transfer to a small bag and set aside.
- Make the slaw: In a large bowl, toss coleslaw mix, green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil. Season lightly with salt to taste, then set aside.
- Make the salmon sauce: Whisk 3 Tbsp soy sauce, chicken broth, apple cider vinegar, 1 Tbsp honey, 1/2 tsp sesame oil, ginger, garlic, and cornstarch in a small bowl until smooth. Set aside.
- Cook salmon: Pat salmon dry with paper towels, season with black pepper only. Preheat a 12-inch non-stick skillet over medium-high heat and add olive oil.
- Sear salmon: Spread salmon evenly in skillet and cook on one side without stirring until nearly cooked, about 2 to 3 minutes.
- Add sauce: Whisk salmon sauce again, pour over salmon, and gently toss for 20 to 30 seconds until sauce thickens and coats the salmon.
- Assemble bowls: Layer cooked rice in bowls. Arrange salmon, slaw, avocado, and cucumber in sections. Sprinkle sesame seeds on top and drizzle sriracha mayo from the bag.
For perfect salmon doneness, look for opaque, flaky flesh that’s still moist inside. Using an instant-read thermometer, aim for 125-130°F for medium-rare or 135-140°F for medium. For general food safety, seafood should be cooked to an internal temperature of 145°F.
Mastering Your Salmon Rice Bowl: Tips for Success
- Salmon doneness: Check that the salmon flakes easily but remains moist in the center. Gently press with a fork or use a thermometer for precision.
- Flavor boosting: Use fresh ginger and garlic when possible. High-quality soy sauce and adding furikake seasoning can elevate flavor.
- Avoid mistakes: Don’t overcrowd your pan; cook salmon in batches if needed. Avoid overcooking to prevent dryness. Rinse rice to prevent it from turning sticky.
- Equipment essentials: A non-stick skillet ensures easy cooking and cleanup. A rice cooker simplifies rice perfectly. An instant-read thermometer helps nail salmon doneness.
Customizing Your Salmon Rice Bowl: Variations & Substitutions
| Component | Original (as per recipe) | Substitution / Variation Options |
|---|---|---|
| Base | Jasmine Rice | Brown rice, sushi rice, cauliflower rice (low-carb), quinoa, mixed greens |
| Protein | Salmon Fillet (cubed) | Pan-seared tofu, vibrant & quick chimichurri shrimp, shredded or grilled chicken, leftover rotisserie chicken, canned tuna (drained and seasoned) |
| Sriracha Mayo | Mayonnaise + Sriracha | Greek yogurt + sriracha, miso mayo, citrus-ginger vinaigrette, sweet chili sauce, gochujang mayo |
| Slaw | Coleslaw Mix, Green Onions, Rice Vinegar, Honey, Soy Sauce, Sesame Oil | Shredded cabbage (red or green), shredded carrots, bell peppers, edamame, quick-pickled red onions, different vinaigrettes |
| Toppings | Avocado, Cucumber, Sesame Seeds | Shredded nori, edamame, kimchi, pickled ginger, mango, cilantro, radish, toasted cashews or peanuts, a fried egg |
| Dietary Needs | (General Recipe) | Gluten-Free: Use tamari instead of soy sauce. Dairy-Free: Use dairy-free mayo. Low-Carb: Use cauliflower rice. Whole30/Paleo: Use cauliflower rice, coconut aminos, Whole30 mayo, omit honey, compliant broth |
Beyond the Pan: Other Ways to Cook Your Salmon for a Salmon Rice Bowl
Air Fryer Salmon:
Season salmon cubes. Preheat air fryer to 400°F. Air fry for 7-9 minutes until cooked through and slightly crispy on the outside. Quick and hands-off!
Baked Salmon:
Preheat oven to 400°F. Arrange salmon cubes on a lined baking sheet. Bake for 10-12 minutes until opaque and flaky. Perfect for cooking larger batches with minimal effort.
Including these methods gives you great flexibility for busy nights or catering to your preferred cooking style.
Making Ahead & Meal Prep Tips for Salmon Rice Bowls
To keep your meals fresh and flavorful during the week:
- Store cooked rice, salmon, slaw, and sauces separately in airtight containers.
- Salmon and rice last 3-4 days in the fridge. Reheat salmon gently in the microwave or on the stove to avoid drying.
- Avoid freezing the slaw and avocado, but rice and cooked salmon freeze well. Defrost overnight in the fridge.
- Plan to prep rice and slaw on Sunday, cook salmon fresh or in batches, and assemble bowls when ready to eat for quick dinners all week.
Frequently Asked Questions About Salmon Rice Bowls
What kind of salmon is best?
Wild or farmed are both fine; skinless fillets simplify prep.
Can I use frozen salmon?
Yes! Thaw overnight in the fridge before cooking.
How to know if salmon is cooked perfectly without a thermometer?
Check for opaque, flaky flesh that's moist but firm.
What if I don’t like sriracha?
Try sweet chili sauce, miso mayo, or a citrus vinaigrette instead.
How long do leftovers last?
Store in the fridge up to 3-4 days in separate containers.
Can I make this gluten-free or dairy-free?
Use tamari for gluten-free soy sauce and dairy-free mayo.
Common mistakes to avoid?
Overcrowding the pan, cooking salmon too long, or skipping rice rinsing.
Serving Suggestions & Pairings
Keep it light and refreshing: try a simple cucumber salad or steamed edamame on the side. A sparkling water with lime or a cold green tea complements the meal nicely. For dessert, fresh mango slices or a small bowl of mixed berries finish things on a sweet, fresh note.
Enjoy Your Homemade Salmon Rice Bowl!
I’m so excited for you to try this salmon rice bowl. It’s a real game-changer for busy evenings. When you do, please leave a comment with your favorite twists or any questions. I love seeing your creations. Looking for more easy dinners? Happy cooking!
salmon rice bowl
Ingredients
Equipment
Method
- Cook jasmine rice according to package directions.
- Combine mayonnaise and sriracha in a small bowl, then transfer to a small bag and set aside.
- In a large bowl, mix coleslaw, sliced green onions, rice vinegar, 1 Tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil; season with salt to taste and set aside.
- Whisk together 3 Tbsp soy sauce, chicken broth, apple cider vinegar, 1 Tbsp honey, 1 tsp sesame oil, minced ginger, minced garlic, and cornstarch in a small bowl until smooth and the cornstarch is dissolved. Set aside.
- Pat salmon pieces dry with paper towels and season with pepper only. Preheat a 12-inch non-stick skillet over medium-high heat with olive oil.
- Spread salmon evenly in the skillet and sear on one side for 2-3 minutes until nearly cooked.
- Re-whisk the cornstarch mixture, pour it over the salmon, and cook for 20-30 seconds, gently tossing until the sauce thickens.
- Layer cooked rice into serving bowls, then top with salmon, cabbage slaw, diced avocado, and thinly sliced cucumber. Garnish with toasted sesame seeds and a drizzle of sriracha mayo.
