Tasty Salmon Rice Bowl

I didn’t grow up eating salmon rice bowls. In fact, I don’t think I had my first one until I was in my thirties at a little spot downtown. But once I tried it, I was hooked.

The thing about salmon rice bowls is they look fancy, but they’re actually pretty straightforward to make at home. You’ve got your rice, your salmon, some crunchy slaw, and a few simple sauces that come together in minutes. Nothing complicated. The best part? You can prep most of it while the rice is cooking, so dinner comes together fast on those nights when everyone’s hungry and you don’t want to spend an hour in the kitchen.

SAVE NOW

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For a rice bowl like this, any variety of salmon works well, whether it’s Atlantic, sockeye, or coho, so grab whatever looks freshest at your store or fits your budget.

SAVE NOW

Options for Substitutions

This salmon rice bowl is pretty adaptable, so feel free to make some swaps based on what you have:

• Salmon: You can swap salmon for other fish like tuna, trout, or even cod. Shrimp or tofu work great too if you want to switch things up. Just adjust cooking times – shrimp cooks faster, while tofu might need a bit more time to get crispy.
• Rice: White rice is the classic choice, but brown rice, jasmine rice, or even cauliflower rice work well. Keep in mind that brown rice takes longer to cook, so plan accordingly.
• Coleslaw mix: If you don’t have pre-packaged coleslaw, just shred some cabbage and carrots yourself. You can also use regular shredded cabbage alone.
• Sriracha: Any hot sauce you like will work here – try sambal oelek, gochujang, or even regular hot sauce. Adjust the amount based on your heat preference.
• Mirin: No mirin? Mix 2 tablespoons of sake or white wine with 1 teaspoon of sugar. In a pinch, you can use an extra tablespoon of rice vinegar with a bit more honey.
• Sesame oil: If you’re out of sesame oil, you can skip it or use a tiny bit of olive oil, though you’ll lose that nutty flavor.
• Avocado: Avocado adds creaminess, but if you don’t have one, try edamame or just add extra cucumber for crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking salmon is not drying it thoroughly before searing, which prevents that nice golden crust from forming – pat it completely dry with paper towels and you’ll get a much better result. Another common error is overcooking the salmon, so aim to remove it from the heat when it’s still slightly translucent in the center since it will continue cooking from residual heat. Make sure to whisk your cornstarch mixture right before adding it to the pan, as cornstarch settles quickly at the bottom and can create lumps if you don’t mix it well. Finally, don’t skip seasoning your rice with a pinch of salt and maybe a splash of rice vinegar while it’s still warm – plain rice can make the whole bowl taste flat, even with all those other flavors going on.

SAVE NOW

What to Serve With Salmon Rice Bowl?

Since this rice bowl is already pretty filling with salmon, veggies, and rice, I like to keep sides simple and light. A bowl of miso soup on the side is perfect for sipping between bites and adds that extra cozy factor to your meal. If you want something crunchy, edamame sprinkled with sea salt makes a great appetizer or side that fits right in with the Asian-inspired flavors. For dessert, fresh fruit like sliced mango or pineapple is refreshing and helps balance out the richness of the mayo and avocado in the bowl.

Storage Instructions

Store: Keep your salmon rice bowl components separate in airtight containers in the fridge for best results. The cooked salmon and rice will stay fresh for up to 3 days, while the fresh veggies like cucumber and avocado are best added right before eating to keep them crisp and prevent browning.

Make Ahead: This is a great meal prep recipe! Cook the rice and salmon ahead of time, and prep your slaw and sauce up to 2 days in advance. Just wait to slice the avocado until you’re ready to eat, and give everything a quick toss together when it’s time for lunch or dinner.

Serve: You can enjoy this bowl cold straight from the fridge, or warm up just the rice and salmon in the microwave for about 1-2 minutes. I actually love it both ways depending on my mood!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 100-115 g
• Fat: 80-95 g
• Carbohydrates: 185-210 g

Ingredients

For the rice:

• 1.5 cups rice (I prefer Nishiki medium grain rice)

For the sriracha mayo:

• 1/4 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 2 tbsp sriracha (Huy Fong Foods brand recommended)

For the slaw:

• 8 oz coleslaw
• 2 green onions (thinly sliced)
• 1.5 tbsp rice vinegar
• 1.5 tbsp honey
• 1 tsp soy sauce
• 0.5 tsp sesame oil
• salt to taste

For the salmon sauce:

• 3 tbsp soy sauce (low-sodium preferred)
• 2 tbsp mirin
• 1.5 tbsp honey
• 0.5 tsp sesame oil
• 1.5 tbsp ginger (freshly grated)
• 1 tsp garlic (minced)
• 1 tsp cornstarch

For the salmon:

• 2 tbsp olive oil (or other neutral oil)
• 1.5 lbs salmon (skin on or off, as preferred)
• black pepper to taste

For the toppings:

• 0.5 cucumber (thinly sliced or diced)
• 1 avocado (sliced or cubed)
• 2 tsp sesame seeds (toasted for extra flavor)

Step 1: Prepare the Rice and Mise en Place

• 1.5 cups rice
• 2 green onions
• 1.5 tbsp ginger
• 1 tsp garlic
• 0.5 cucumber
• 1 avocado
• 2 tsp sesame seeds

Start your rice cooking according to package directions (typically 1.5 cups rice with 2.25 cups water, brought to a boil then simmered covered for 18-20 minutes).

While the rice cooks, prepare all your other components: slice the green onions, grate the ginger, mince the garlic, slice the cucumber, and slice or cube the avocado.

Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then set aside.

Step 2: Make the Sriracha Mayo and Coleslaw Slaw

• 1/4 cup mayonnaise
• 2 tbsp sriracha
• 8 oz coleslaw
• 2 green onions
• 1.5 tbsp rice vinegar
• 1.5 tbsp honey
• 1 tsp soy sauce
• 0.5 tsp sesame oil
• salt to taste

In a small bowl, whisk together mayonnaise and sriracha until well combined, then transfer to a squeeze bottle or small bag for easy drizzling later.

In another bowl, combine the coleslaw with green onions, rice vinegar, 1.5 tbsp honey, 1 tsp soy sauce, 0.5 tsp sesame oil, and salt to taste.

Toss gently to coat, then set aside—the coleslaw will soften slightly as it sits, which adds to the texture.

Step 3: Build the Glaze for the Salmon

• 3 tbsp soy sauce
• 2 tbsp mirin
• 1.5 tbsp honey
• 0.5 tsp sesame oil
• 1.5 tbsp ginger
• 1 tsp garlic
• 1 tsp cornstarch

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1.5 tbsp honey, 0.5 tsp sesame oil, ginger, garlic, and cornstarch until the cornstarch is fully dissolved and there are no lumps.

This glaze will thicken beautifully when it hits the hot pan.

I like to make this glaze fresh rather than ahead of time because the ginger and garlic are most aromatic when they haven’t been sitting in liquid.

Step 4: Sear the Salmon and Apply the Glaze

• 1.5 lbs salmon
• salt to taste
• black pepper to taste
• 2 tbsp olive oil
• glaze mixture from Step 3

Pat the salmon dry with paper towels and season both sides generously with salt and black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then carefully place the salmon skin-side up and sear for 2-3 minutes without moving it—this creates a beautiful golden crust.

Once the first side is seared, gently whisk the glaze mixture from Step 3 and pour it over the salmon, then cook for 20-30 seconds until the glaze thickens and coats the fish.

The cornstarch will give you that glossy, restaurant-quality finish.

Step 5: Assemble the Rice Bowls

• cooked rice from Step 1
• glazed salmon from Step 4
• coleslaw slaw from Step 2
• 0.5 cucumber
• 1 avocado
• 2 tsp sesame seeds
• sriracha mayo from Step 2

Divide the cooked rice from Step 1 evenly among serving bowls.

Top each bowl with a portion of the glazed salmon, then add a scoop of the dressed coleslaw slaw from Step 2.

Arrange the cucumber slices and avocado around the bowl for color and freshness.

Sprinkle with toasted sesame seeds from Step 1, then drizzle generously with the sriracha mayo from Step 2.

Serve immediately while the salmon is still warm.

Tasty Salmon Rice Bowl

Delicious Tasty Salmon Rice Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 2000 kcal

Ingredients

  

For the rice::

• 1.5 cups rice (I prefer Nishiki medium grain rice)

For the sriracha mayo::

• 1/4 cup mayonnaise (I prefer Hellmann's mayonnaise)
• 2 tbsp sriracha (Huy Fong Foods brand recommended)

For the slaw::

• 8 oz coleslaw
• 2 green onions (thinly sliced)
• 1.5 tbsp rice vinegar
• 1.5 tbsp honey
• 1 tsp soy sauce
• 0.5 tsp sesame oil
• salt to taste

For the salmon sauce::

• 3 tbsp soy sauce (low-sodium preferred)
• 2 tbsp mirin
• 1.5 tbsp honey
• 0.5 tsp sesame oil
• 1.5 tbsp ginger (freshly grated)
• 1 tsp garlic (minced)
• 1 tsp cornstarch

For the salmon::

• 2 tbsp olive oil (or other neutral oil)
• 1.5 lbs salmon (skin on or off, as preferred)
• black pepper to taste

For the toppings::

• 0.5 cucumber (thinly sliced or diced)
• 1 avocado (sliced or cubed)
• 2 tsp sesame seeds (toasted for extra flavor)

Instructions

 

• Start your rice cooking according to package directions (typically 1.5 cups rice with 2.25 cups water, brought to a boil then simmered covered for 18-20 minutes). While the rice cooks, prepare all your other components: slice the green onions, grate the ginger, mince the garlic, slice the cucumber, and slice or cube the avocado. Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then set aside.
• In a small bowl, whisk together mayonnaise and sriracha until well combined, then transfer to a squeeze bottle or small bag for easy drizzling later. In another bowl, combine the coleslaw with green onions, rice vinegar, 1.5 tbsp honey, 1 tsp soy sauce, 0.5 tsp sesame oil, and salt to taste. Toss gently to coat, then set aside—the coleslaw will soften slightly as it sits, which adds to the texture.
• In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1.5 tbsp honey, 0.5 tsp sesame oil, ginger, garlic, and cornstarch until the cornstarch is fully dissolved and there are no lumps. This glaze will thicken beautifully when it hits the hot pan. I like to make this glaze fresh rather than ahead of time because the ginger and garlic are most aromatic when they haven't been sitting in liquid.
• Pat the salmon dry with paper towels and season both sides generously with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then carefully place the salmon skin-side up and sear for 2-3 minutes without moving it—this creates a beautiful golden crust. Once the first side is seared, gently whisk the glaze mixture from Step 3 and pour it over the salmon, then cook for 20-30 seconds until the glaze thickens and coats the fish. The cornstarch will give you that glossy, restaurant-quality finish.
• Divide the cooked rice from Step 1 evenly among serving bowls. Top each bowl with a portion of the glazed salmon, then add a scoop of the dressed coleslaw slaw from Step 2. Arrange the cucumber slices and avocado around the bowl for color and freshness. Sprinkle with toasted sesame seeds from Step 1, then drizzle generously with the sriracha mayo from Step 2. Serve immediately while the salmon is still warm.