Salmon Rice Bowl Recipe
Make this Salmon Rice Bowl Recipe with tender salmon, jasmine rice, avocado, cucumber, and sesame sauce for an easy dinner at home.
Equipment
- Medium saucepan with lid (for rice)
- Nonstick skillet or cast iron pan (for salmon)
- Cutting board
- Sharp knife
- Mixing bowl (for sauce)
- Measuring cups and spoons.
- Serving bowls
Ingredients
For the Salmon
- 2 salmon fillets about 5–6 oz each
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Rice
- 1 cup jasmine or short-grain white rice
- 2 cups water
- Pinch of salt
For the Bowl Toppings
- 1 ripe avocado sliced
- 1 small cucumber thinly sliced
- 1 medium carrot shredded
- 2 green onions finely sliced
- 1 tablespoon sesame seeds
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon mayonnaise or Japanese mayo optional but recommended
- Optional: sriracha or chili paste to taste
Instructions
Step 1: Cook the Rice
- Rinse the rice until the water runs mostly clear. Add it to a saucepan with water and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 5 minutes. Fluff gently with a fork.
Step 2: Prepare the Salmon
- Pat the salmon dry and season with salt, pepper, garlic powder, soy sauce, and sesame oil. Heat olive oil in a pan over medium heat. Cook the salmon skin-side down (if it has skin) for about 4–5 minutes, then flip and cook another 2–3 minutes until flaky and just cooked through.
Step 3: Make the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and mayo if using. Taste and adjust. Add spice if you like heat.
Step 4: Assemble the Bowl
- Spoon warm rice into bowls. Top with flaked salmon, avocado, cucumber, carrot, and green onions. Drizzle generously with sauce. Sprinkle sesame seeds over the top.