salmon rice bowls

These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Seattle Asian Salmon Bowl

onions

cucumber

sesame seeds

avocado (diced)

brown rice

sprouts such as daikon radish

nori (shredded)

salmon

olive oil spray

salt and fresh ground pepper

tbsp less sodium soy sauce (or GF Tamari)

tsp wasabi

mirin

tbsp rice wine vinegar

tbsp sesame oil

Combine the vinaigrette ingredients in a bowl and set aside.  Heat rice and keep warm.

Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.

When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).

Split rice into four bowls equally, 1/2 cup each.

Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.

Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.

Serve immediately.

This might be my favorite way to eat salmon!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Print Recipe: https://www.skinnytaste.com/seattle-asian-salmon-bowl/

Asian Salmon Rice Bowls

Dijon Butter Salmon Rice Bowls

ginger

radishes (thinly sliced (optional!))

rice vinegar

water

sugar

salt

salmon filet

unsalted butter

dijon mustard

pepper

garlic powder

brown jasmine rice

avocado (thinly sliced)

furikake seasoning

soy sauce

sesame oil

Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

quick pickled ginger

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.

Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.

Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.

To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!

salmon bowls

The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.

Salmon Bowls

dry jasmine rice

edamame (, shelled)

English cucumber (, sliced)

green onions (, chopped)

mangos (,

avocados (, peeled,

cilantro

Sriracha mayo* (for topping (optional))

Tablespoons rice vinegar

+ 1 Tablespoon light brown sugar

Tablespoon honey

garlic (, minced)

red pepper flakes

Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.

Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.

Cook rice according to package instructions.

Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

https://content.jwplatform.com/videos/Cz4e9Vs5.mp4

NOTES: the cabbage salad and cucumber salad can be prepared up to a day or a few hours in advance to absorb the flavors

Salmon Rice Bowls 

1.2 -1.5 lbs salmon

soy sauce or coconut aminos

tbsp honey

garlic, crushed

tbsp rice vinegar

tsp sriracha

sushi rice rice

tbsp sugar

Persian cucumbers

tbsp chili crunch

tsp sesame oil

tsp grated ginger

honey

mayo

sriracha

Sesame Cabbage Salad

edamame

Sesame seeds

scallions

Preheat the oven to 400 F- if your oven has a roast option, I like to set it to roast.

Chili Crunch Salad: trim the ends off of the cucumbers and slice into thin rounds. Add the cucumbers to a bowl and toss together with all of the dressing ingredients. Let sit while you prepare the salmon and rice

Sushi Rice: Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed

Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.

Salmon Cubes: While the rice cooks, cut your salmon into 1" cubes- I removed the skin but you can keep it on if preferred. Add the cubed salmon to a bowl with the soy sauce, honey, garlic, rice vinegar and sriracha.

Add the salmon to a sheet-pan and roast for 8 minutes. Set it under the broiler and broil for 2-3 minutes, until the tops are browned.

Prepare the spicy mayo by whisking together the mayo, sriracha and sesame oil until smooth.

Once everything is ready, assemble your bowls with the rice, salmon cubes, cucumber salad and your favorite toppings.

Garnish with sesame seeds and scallions when serving.

Delicious Salmon Rice Bowls with a scrumptious miso ginger soy marinade/sauce that sings with umami-packed flavor! Add broccoli, pickled cucumbers, avocado, corn, fresh herbs and any other bowl-inspired toppings your heart desires. This recipe is perfect for meal prepping and makes for the coziest dinner situation for two!

Miso Ginger Soy Salmon Rice Bowls

white miso paste

worcestershire sauce

olive oil, divided

fish sauce

seasoned rice vinegar

lemon

lemon lemon

red pepper flakes- optional

lb fresh salmon, skin removed & cut into 1-inch cubes

rice

broccoli florets

cucumbers

Make the marinade/sauce

In a medium bowl or mason jar, combine the miso, worcestershire, 1 tbsp olive oil, sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, ginger, lemon zest + lemon juice, red pepper flakes (if using), and garlic. Whisk the mixture well to thoroughly combine.

Marinate the salmon

Place the cubed salmon into a bowl and cover the salmon using *half* of the marinade- just enough to coat the salmon. Cover the remaining sauce with plastic wrap or lid and set aside. Use your hands (fitted with disposable gloves, if desired) or a spatula to gently toss the cubed salmon in the marinade, ensuring all salmon is coated. Set the bowl aside to marinate for at least 30 minutes.

Sear the salmon

After the salmon has marinated, it&#8217;s ready to cook. Add the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Once the oil is hot and shimmering, working in batches, add the cubed salmon into the skillet- shaking off any excess marinade and discard. Let the salmon sear, undisturbed, until the pieces achieve a deep, golden sear, about 2 minutes. Then flip the salmon to continue searing on the other sides, about 1 minute or less- or until your desired level of doneness is achieved. Set cooked salmon aside onto a clean plate and repeat as needed.

Build the salmon rice bowls &amp; serve

Add the rice and broccoli into shallow bowls, then top with the seared salmon. Finish off bowls with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, and/or sesame seeds, if desired. Then drizzle the reserved miso ginger soy sauce over everything. Enjoy!

I am not a fan of cooked salmon (I do love it as sushi) and have been looking to incorporate it more into my family’s diet. I came across this recipe on IG, made it a few nights ago and can say 100% this is the only recipe I’ll need from now on. Even my toddler loved it, and she’s not been a fan of salmon before. Thank you for this delicious, delicious recipe! 

This recipe was some of the best and EASIEST  salmon I’ve ever made. I was able to make the marinade in between meetings while working from home, marinating for about 3 hours and the flavor was awesome! Not spice adjustments needed at all. 

The rating is for sauce only, I made my own rice bowl with leftover veg in the fridge,  Dressing recipe was delicious, thanks!

We live in Hawaii so we find a lot of miso dishes, but this….whooooooo this is the most perfect soy miso salmon I have ever tried. Made it for my wife and she’s hooked. Trying your coconut curry salmon next, keep up the fabulous work, your recipes are amazing and inspiring!!!

I don’t know how you do it, Quin but each recipe I try is more delicious than the last.  This was fantastic.  The marinade took some time but was SO worth it.  I never would have thought to include pickles and corn but they added so much flavor.  Keep those recipes coming!!

This was FANTASTIC. Flavour-packed and a crowd pleaser! Just added this to my “keep” recipes and I am ready to try it with chicken and flank steak too. 

The sauce, which is used for the marinade so ends up being cooked, is also great as a sauce on top, so versatile!

Thank you!!!

Seriously one of the easiest and most flavorful recipes!  

I made this, it's amazing. If you think the salmon is too salty, the rice really helps mellow out the saltiness when you put it all together. I baked my salmon at 375F for about 15min and it turned out great (I made sure to check the internal temp just in case). Excellent dish, super easy to make, and I definitely will be making it again.

One of my now favourite salmon recipes! It helps that it is super easy to make too. Making the marinade took quite a bit of time but the end result is worth it!

Salmon Rice Bowls come together with marinated salmon, white rice, and a creamy cashew butter dressing. This Asian-inspired recipe is easy to make and perfect for meal prep!  

Miso Glazed Salmon Rice Bowls

salt and pepper

lime

black sesame seeds,

yellow sesame seeds,

cashew butter

cup lime juice

garlic,

rice wine vinegar

salt, plus more to taste

white rice

pickled red onions

avocado

cashew dressing

green onion,

Prep the Miso Marinade: 

To a small mixing bowl, add the miso paste, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha. Whisk together until well combined.

Pour the marinade over the salmon and then flip to ensure that the salmon filets are well coated. Let the salmon marinate for 30 minutes.

Make the Dressing: 

Add all of the dressing ingredients to a high powered blender. Blend on high until smooth and creamy. Add a tablespoon more of water to thin to desired consistency.

Make the salmon

 Preheat oven to 400 degrees and line a sheet pan with parchment or aluminum foil. Place the salmon filets on the sheet pan and bake for 11-14 minutes or until the salmon reaches 135 degrees at the thickest part. Turn the oven to broil for 1-2 minutes at the end to caramelize the glaze a bit more if needed. Garnish the salmon with sesame seeds.

Assemble the Bowls

 Start with a 1/2 cup of rice and then add salmon, pickled re onion, cucumber, and avocado. Drizzle the bowls with cashew dressing and garnish with sliced green onion.

This was SO good. Such a great combination of flavors. I used red miso paste because that's what my store had (and I had already purchased it for ATHT's Glazed Miso Chicken Thighs, also recommend!). Definitely will be added to the dinner rotation.

https://content.jwplatform.com/videos/lSuDvdom.mp4

These Miso Glazed Salmon Rice Bowls come together with marinated salmon, white rice, and a creamy cashew butter dressing. This Asian-inspired recipe is easy to make and perfect for meal prep! 

Miso Glazed Salmon Rice Bowls with Spicy Cashew Dressing

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Seattle Asian Salmon Bowl

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Top 6 salmon rice bowls recipes from across the web

The most viewed salmon rice bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seattle Asian Salmon Bowl

Dijon Butter Salmon Rice Bowls

Salmon Bowls

Salmon Rice Bowls

Miso Ginger Soy Salmon Rice Bowls

Miso Glazed Salmon Rice Bowls

The most viewed salmon rice bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine