This post contains affiliate links. Please see our disclosure policy.
This healthy rice bowl with salmon is perfect for lunch or a quick weeknight dinner. It’s fresh, flavorful, and surprisingly satisfying—packed with protein, omega-3s, and all the good-for-you stuff. Basically, the easiest (and most delicious) way to get more fish into your week.
If you’ve been around here for a bit, you know I’m all about easy salmon recipes—from my teriyaki sheet pan salmon to that insanely good salmon burger. But this rice bowl with salmon? It’s a regular in our house. We’ve been making it weekly, and for good reason—it’s fresh, flavorful, and ridiculously easy to throw together. Plus, the quick-pickled cucumbers are a total game-changer.
If you’re looking for more salmon inspiration, try my sweet Thai chili air fryer salmon bites or my 20-minute miso salmon. Both are simple, fast, and honestly, kind of addictive.
Table of Contents
Why You’ll Love This Recipe
- It’s healthy and delicious—because let’s be honest, it’s a lot easier to get behind “healthy” when it tastes this good. This salmon rice bowl is one of those meals everyone actually looks forward to (even the fish skeptics).
- It’s versatile—the base recipe keeps it simple with just two veggies to prep, but it’s endlessly customizable. You can mix and match to build your own version, depending on what’s in your fridge. See below for some ideas!
Ingredients & Modifications
A full ingredient list with exact measurements can be found in the recipe card below.
- Salmon—I love using a nice fatty Chinook/King salmon or Atlantic salmon (sometimes labelled as Faroe Island salmon). If you enjoy this recipe but want to change things up every once in a while, you could use shrimp, skillet-seared steak, or well-seasoned tofu to make it vegetarian. See how to cook crispy tofu.
- Rice—Typically, I opt for brown or black rice, as they’re more nutrient-dense. You could also use other grains, like quinoa, farro, freekeh, millet, and amaranth. Want it low-carb? Here’s how to make cauliflower rice.
- Soy sauce—Low-sodium soy sauce is best. It doesn’t lack flavor! I love Kikkoman’s.
Extra Topping Ideas
- Seared baby bok choy
- Sautéed broccolini
- Asian cucumber and carrot salad
- Avocado
- Steamed edamame
- Shredded red cabbage
- Chopped snap peas
- A drizzle of chili crisp, Sriracha, homemade Teriyaki sauce, or see how to make Bang Bang sauce
- Kimchi
How to Make This Rice Bowl With Salmon
Step 1: Quick-Pickle the Cucumbers
Toss your sliced cucumbers with a tablespoon of rice vinegar, a teaspoon of sesame oil, and a pinch of sesame seeds in a small bowl. Give them a quick toss, then let them hang out while you make everything else. A stir every now and then helps them pickle evenly (and makes you feel like you’re doing something).
Step 2: Make the Marinade
In a large bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons grated ginger, and 1-2 minced garlic cloves.
Step 3: Prep and Marinate the Salmon
Pat the salmon dry with a paper towel (no one wants soggy fish), then cut it into 1-inch cubes. Place the salmon into the marinade and toss to coat. Set it aside.
Step 4: Cook the Rice
Make the rice according to the package instructions. Nothing fancy here. Unless you want to be fancy, you could make this Coconut Ginger Instant Pot Rice.
Step 5: Cook the Salmon
For the oven: preheat to 375ºF. Spread the salmon on a parchment-lined baking sheet and bake for 8-10 minutes, until tender and just-cooked (around 130-140ºF if you’re checking). Let it rest for about 5 minutes before building your bowl.
For the air fryer: Place the salmon cubes in the air fryer basket, giving them a little breathing room (crowding = steaming, and we want golden edges). Air fry at 375ºF for about 7 minutes, or until the thickest piece hits 140ºF and flakes easily. Let the salmon rest in the basket for a few minutes before adding it to your rice bowls—just enough time to grab your sauce and admire your efficiency.
Step 6: Assemble the Bowls
Scoop some rice into each bowl, pile on the quick-pickled cucumbers and shredded carrots, and top with the salmon. Finish with sliced scallions and whatever sauce you love most. (A drizzle of Sriracha mayo or chili crisp never hurt anyone.)
Got Leftover Salmon?
I always hope for a bit of leftover salmon, because I love using it the next morning to make this protein-packed cottage cheese toast or salmon avocado toast. Omit the smoked salmon for your leftovers and call it breakfast!
Recipe Tips
- Let the salmon marinate at room temperature so that the salmon itself reaches room temperature. This allows for an even cook.
- If you want to make the salmon in advance, you can start with steps 2 and 3, then refrigerate it until about 20 minutes before cook time. Don’t marinate the salmon for more than 8 hours, or the texture can change.
- For efficiency, I like to use those microwaveable packs of rice that cook in 90 seconds.
Storage & Reheating
- Leftover salmon can be stored in the fridge in an airtight container for about 3 days; leftover rice should be stored separately and will last up to 3-4 days in an airtight container.
- To reheat the salmon and rice, place them in a microwave-safe bowl together and microwave in 25-second increments or until warmed through.
- The salmon is also great cold! I love using it to make salmon avocado toast.
Frequently Asked Questions
Vegetables, a sauce of some sort, and, of course, a grain. It doesn’t have to be rice! You can get as creative as you’d like with these bowls.
To create a rice bowl that is nourishing and complete, I always opt for a lean protein, fresh veggies, and I go light on the sauce.
When made fresh, anything cooked gets put into the bowl with anything uncooked, so you get a nice mix of warmth with cool and crisp veggies. When it comes to leftovers, you can reheat whatever was cooked, or leave things cold. It’s all about preference.
If you try these rice bowls with salmon, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Healthy Rice Bowl with Salmon
Ingredients
- 12 oz boneless salmon fillet (skin on or off), I like using a fattier salmon cut, like Chinook, King, or Atlantic/Faroe Island.
- 1 cup cooked rice , 1/2 cup of uncooked rice will make 1 cup of cooked rice. You could also use the microwaveable 90-second rice packets for convenience.
- 1 cup thinly sliced cucumber, Preferably sliced with a mandolin on the thinnest setting
- 1/2 cup shredded carrot
- 2 TBSP rice vinegar, divided
- 3 tsp sesame oil, divided
- 3 TBSP low-sodium soy sauce, I recommend Kikkoman
- 2 tsp grated ginger
- 1-2 garlic cloves, minced
- 1 thinly sliced scallion, for garnish
- Sesame seeds, for garnish.
Instructions
- Toss your sliced cucumbers into a small bowl with a tablespoon of rice vinegar, a teaspoon of sesame oil, and a pinch of sesame seeds. Give them a quick stir, then let them sit while you prepare the rest of the meal. Give them a stir here and there to help them pickle evenly.
- In a large bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons grated ginger, and 1-2 minced garlic cloves.
- Gently pat the salmon dry with a paper towel, then cut it into 1-inch cubes. Place the salmon into the marinade and toss to coat. Set it aside.
- Make the rice according to the package instructions.
- To cook the salmon in the oven: preheat the oven to 375º F. Place the salmon cubes on a parchment-lined baking sheet, then bake for 8-10 minutes, or until they reach an internal temperature of 140º F (Use a meat thermometer to check).
- To cook the salmon in an air fryer: Transfer the salmon cubes into the air fryer basket, leaving a bit of space between each one. Set the air fryer to 375º F and cook for 7 minutes, or until the largest cube of salmon registers an internal temperature of 140º F.
- Let the cooked salmon sit for a few minutes before transferring it to the rice bowls.
- Scoop some rice into each bowl, pile on the quick-pickled cucumbers and shredded carrots, and top with the salmon. Finish with sliced scallions and your favorite sauce!
Notes
Nutrition
More Healthy & Tasty Bowl Meals to Try…
Pescatarian
California Roll Rice Bowls
Fish and Seafood
High-Protein Canned Tuna Bowl
Chicken
