This salmon rice bowl recipe comes together quickly for a healthy, delicious lunch or dinner (and gluten free!). It’s savory, crunchy, pickled, and fresh all in one satisfying bowl.
Table of Contents
Let’s chat about this heart healthy recipe that you’ll want to make time and time again- salmon rice bowls. The variety of ingredients, bringing in different textures and flavors, really makes this dish shine. It’s really all the things you want dumped into a bowl. You got bright herbs like cilantro and green onion, creamy avocado, cool cucumber, and pickled daikon served with salmon over rice. What’s not to love?
If you watch any short food videos, then you saw Emily Mariko’s salmon rice bowl recipe go viral last year. She takes reheated leftover rice and salmon and mixes it with soy sauce, Kewpie, and sriracha. Is the TikTok salmon rice bowl worth the hype? We think it’s delicious.
This salmon rice bowl recipe plays off the viral salmon rice bowl version. We put the sauce on the side to be drizzled on and add other ingredients. The sauce gives extra fattiness and spice. We like putting it on the side because you can add as much as you like, but it also lets the other ingredients shine.
The great thing about this recipe is how versatile it is. You can swap the salmon for proteins like chicken or pork. Add whatever veggies and herbs to your personal preference. If you’d like to make this bowl vegan, you could swap out the fish for tempeh or tofu and use vegan mayo to make the sauce.
Not interested in this recipe? Try this beef yakisoba, or if you’re looking for a vegetarian version, try this tofu buddha bowl!
Salmon rice bowl ingredients
- Salmon: salmon cooked (or sushi grade raw) anyway you like would work, but for this recipe, we use our Soy & Ginger Oven Baked Salmon and it is *chef’s kiss.* The fish is baked in a lovely marinade that includes oyster sauce, soy sauce, and mirin making it a perfect combination of flavors for a rice bowl.
- Green onion: personally, no rice bowl is complete without a solid amount of chopped green onion.
- Rice: we use a short grain white rice that provides the perfect bed for the salmon and all the delicious toppings. Brown rice or quinoa would also work nicely. We always make our rice in a rice cooker. If you don’t have one, I can’t recommend enough that you buy one. Ours cost around $40 and the fluffy, perfectly cooked rice it produces makes this purchase worth every penny. But of course, if you don’t have one, making rice in a pot will do just fine.
- Cucumber: adds crunch and freshness. This recipe uses sliced raw cucumbers, but a quick pickled cucumber would also be amazing. Just thinly slice cucumbers, toss with salt, and put in a bowl with a little bit of rice vinegar.
- Avocado: this healthy fat adds a beautiful creaminess.
- Pickled daikon radish: we used danmuji, a Korean pickled radish from our local Asian market, and having this crunchy, pickled topping in this salmon bowl is amazing. If you don’t have any or would like to make your own, it’s very easy to make. You simply slice daikon into half moons. Then bring water, rice vinegar, sugar, salt and turmeric (or traditionally used cape jasmine seeds) to a boil, pour the mixture over the radish, and let sit for a few minutes.
- Furikake: this Japanese condiment- made of sesame seeds, chopped seaweed, dried fish, MSG, sugar and salt- adds saltiness and savoriness. You can find furikake at your grocery store or local Asian market. I personally could sprinkle furikake on pretty much anything, that’s how much I love it.
- Cilantro: adds freshness
- Nori (roasted seaweed sheets): the salty, crunchy seaweed is great for making them perfect little bites and eating it with your hands.
Salmon Rice Bowl Recipe
- 2 bowls
- 1 cup cooked white rice
- 1/2 ripe avocado
- 1 cup thinly sliced cucumber
- 1/2 cup sliced green onion
- 1/2 cup chopped cilantro
- (6) 4 in nori sheets
- 1 Soy & Ginger Oven Baked Salmon Recipe
- Split the rice between two serving bowls. Sprinkle with furikake. Divide salmon between two bowls. Then arrange cucumber, pickled daikon, and avocado. Top with cilantro, green onion, and more furikake. Eat with nori sheets.
- If desired: mix together soy sauce, sriracha, and mayo. Drizzle over bowl. Serve immediately.
I’m so happy to see something good that does not involve unheard of ingredients nor require you to be chained to the stove for a while. I’ll give this a go this week!
Let us know how it goes Laura!
I made it and it was incredibly good!
So glad to hear that you liked it Laura! Thanks for taking the time to comment your thoughts on it.
Thank you very much and very interesting.