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Easy, healthy Salmon Rice Bowl served with perfectly baked salmon, an array of vibrant toppings over the brown rice, and drizzled with sriracha mayo. It's spicy, flavorful, and utterly delicious. It's the best homemade salmon rice bowl recipe that takes less than 30 minutes to make.
Salmon Rice Bowl Recipe
This easy homemade salmon rice bowl combines succulent oven-baked salmon with healthy brown rice and an array of tasty toppings, creating a delicious meal that’s both nutritious and satisfying. It served perfectly for lunch, dinner, and any occasion.
Salmon rice is also like a cooked version of poke bowl. The fluffy rice is mixed with zesty Sriracha mayo, with just the right amount of heat, and dances harmoniously with a savory tamari sauce which elevates each bite to a symphony of taste. Assemble the bowl with several fresh and vibrant toppings that are both appealing and enjoyable.
Why This Recipe Works
It’s an easy recipe that is served all in one bowl. The simplistic preparation makes it the best recipe for both novice and experienced cookers. Everyone can make this delicious dish in less than 30 minutes.
This recipe incorporates nutrient-dense ingredients such as salmon, avocado, and brown rice, ensuring that the dish is not only delicious but also provides a wholesome and satisfying meal.
The homemade salmon rice bowl recipe is highly adaptable, allowing for customization based on personal preferences. Whether you choose to add extra vegetables or adjust the level of spiciness in the sauce, the recipe provides a versatile canvas for culinary creativity.
Recipe Ingredients
This homemade salmon rice bowl is simple and only calls for a few basic ingredients:
- Fresh salmon fillets
- Extra virgin olive oil
- Salt
- Brown rice or white rice
- Water
- Avocado
- Cucumber
- Kimchi
- Nori ( roasted seaweed)
For the Sriracha mayo sauce:
- Mayonnaise
- Sriracha
For the tamari sauce:
- 50%-less-sodium tamari
- Mirin
- Freshly grated ginger
- Chili flakes (or chili oil)
See the recipe card for full information on ingredients.
How To Make Salmon Rice Bowl
Making this ultimate salmon rice bowl takes less than 30 minutes.
First, choose the best fresh, wild salmon fillets. Season it with salt and drizzle with extra virgin olive oil. Preheat the oven and bake for 8 minutes until just cooked. You may also use an air-fryer to cook the salmon. Make sure not to overcook the salmon to result in a rough texture.
Next, cook the instant brown rice, or white rice in a pot (or a saucepan).
Meanwhile, combine Sriracha with mayonnaise in a bowl. And then, whisk tamari, mirin, ginger, and chili flakes in a separate bowl.
Finally, assemble the rice bowl with fresh avocado, cucumber, kimchi, and baked salmon over the brown rice, and drizzle with Sriracha mayo, and tamari sauce. Complete the dish with crisp nori served aside.
Cooking Tips
For the best salmon rice bowl, please follow my tips below:
- Use fresh wild salmon for the best flavor and texture.
- This recipe uses instant brown rice for a quick and healthy option. You may also cook the white rice with a rice cooker and mix the cooked rice with 1 tablespoon of rice vinegar for extra flavor.
- The salmon rice bowl also goes well with various toppings; such as edamame, carrots, and seaweed salad.
Frequently Asked Questions
Fresh wild-caught salmon is known for its rich flavor and firm texture. It’s often considered a healthier option because it tends to be lower in contaminants and higher in omega-3 fatty acids. Look for varieties like sockeye, coho, or king salmon, which are commonly available as wild-caught options.
Farm-raised salmon can be also a good option which is more readily available and often less expensive than wild-caught salmon.
If possible, choose fresh salmon for optimal flavor and texture. Ensure it is displayed on ice and has a fresh, vibrant appearance.
High-quality frozen salmon can be a convenient and equally tasty option, especially if fresh salmon is not readily available. Thaw it properly before cooking.
Yes, you can always cook the brown rice ahead of time and store it in the refrigerator before serving. For the best taste, bake the salmon just before serving to maintain its optimal texture and flavor.
To serve, reheat the rice. The assembly of the bowl is best done just before serving. Arrange the rice, top with the cooked salmon, add the prepared vegetables, drizzle with sauces, and garnish with nori.
This recipe has 643 calories per serving.
What To Serve With Salmon Rice Bowl
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Salmon Rice Bowl
Ingredients
- 4 ounces (125grams) wild salmon fillets
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon salt
- 1 cup brown rice or white rice
- 1 cup water
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Sriracha
- 1 1/2 teaspoons 50%-less-sodium tamari (Japanese soy sauce)
- 1 teaspoon mirin
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon chili oil or chili flakes
- 1/2 ripe avocado, cut into cubes
- 1/2 cup cucumber, chopped
- 1/2 cup spicy kimchi
- 12 sheets (4-inch) nori (roasted seaweed), for serving
Instructions
- Preheat the oven to 400°F (205°C). Place the salmon on a baking pan lined with parchment paper. Drizzle with extra virgin olive oil and evenly sprinkle with salt. Bake for 8 minutes, or until the salmon is cooked through.
- Add brown rice and water to a pot or saucepan. Cook according to the package directions.
- In a small bowl, mix mayonnaise and Sriracha; set aside. In a separate bowl, whisk together tamari, mirin, ginger, and chili oil (or chili flakes).
- Transfer the brown rice to two serving bowls. Top each bowl with salmon, avocado, cucumber, and spicy kimchi. Drizzle the Sriracha mayonnaise and tamari sauce over the salmon and rice. Serve with nori on the side.
Video
Notes
- Use fresh wild salmon for the best flavor and texture.
- This recipe uses instant brown rice for a quick and healthy option. You may also cook the white rice with a rice cooker and mix the cooked rice with 1 tablespoon of rice vinegar for extra flavor.
- The salmon rice bowl also goes well with various toppings; such as edamame, carrots, and seaweed salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds very good and I’d like to make it. I have one problem and am wondering if you could suggest an alternative. It’s the seaweed sheets – I eat so many different ethnic foods but have never acquired the taste for this even though it looks so good to me.
Hi Linda, you can skip the seaweed if you don’t like it.