These easy Crispy Asian Salmon Rice Bowls are the perfect healthy meal packed with protein, fresh vegetables, and whole grains. Great for meal prep and quick enough for an easy dinner.
These Crispy Salmon Rice Bowls with ginger garlic soy sauce and tons of veggies are such a tasty, healthy dinner. Make them with rice or any grain you like. Pile on all your favorite vegetables and toppings.
Then add sesame seeds, spicy mayo, fresh herbs, kimchi, or any other toppings you like. Trust me, this dinner will be on repeat. These bowls are also delicious with shrimp like in these Shrimp Rice Bowls.
Why You'll Love this Salmon and Rice Bowl
- Quick and easy: In less than 30 minutes, dinner is ready! Use precooked rice and veggies to save even more time.
- Versatile: This recipe works with fresh or leftover salmon, any rice or grain, and any combination of fresh or cooked vegetables. Create your own flavor combinations.
- Meal Prep: This recipe keeps well in the fridge for 3-4 days. Store any vegetables that tend to wilt separately.
Ingredients and Substitutions
Here is everything you need for these salmon bowls and some ideas for easy swaps.
- Salmon: Any type of salmon filets can be used for this recipe including farm-raised, wild, coho, and frozen salmon. Just make sure it is defrosted. It also works with other fish varieties, shrimp, tuna, and chicken. Although I prefer making these with cubed salmon, they can also be made with whole filets.
- Soy sauce: Soy sauce is the main ingredient in the marinade and sauce. Swap in tamari or coconut aminos if you prefer.
- Honey: Honey adds some sweetness to the sauce and also helps the salmon to get crispy. Pure maple syrup or brown sugar can also be used.
- Garlic and ginger: These add flavor to the sauce and salmon. The ginger adds a slight spiciness. To save time, use the refrigerated spice pastes found in the produce section.
- Vegetables: This salmon and rice bowl can be made with any combination of cooked or raw vegetables. Favorites include cucumbers, carrots, cabbage, asparagus, green onions, sugar snap peas, snow peas, and thinly sliced red onion.
- Rice: Use steamed brown rice, white rice, sushi rice (like in these easy sushi bowls), quinoa, cauliflower rice, or any other grain or noodle as your base. Leftover rice, frozen precooked rice, or microwavable rice is a great way to save time.
How to Make the Perfect Salmon Rice Bowl
Follow these easy steps and tips to make a really delicious salmon bowl.
- Cooking the salmon: Start by marinating the salmon in the salmon honey mixture. Fifteen minutes is enough to add plenty of flavor, but if you have time marinate it longer. Then cook the salmon in a skillet for 2-3 minutes per side. It doesn’t take long at all. You could also cook it in the oven, like in these Salmon Sushi Bowls.
- Preparing the rice: To keep things easy, I almost always use frozen rice for this recipe. Freshly cooked rice works great as well. Follow the instructions on the package since rice varies greatly in how long it takes to cook.
- Choosing veggies: This recipe works best with some crunchy veggies to create different textures. Taking inspiration from sushi rolls, poke bowls, and sushi bowls, I like to add cucumbers, carrots, cabbage, edamame, and avocado. Additionally, you could also add some stir-fried vegetables, bok choy, or any leftover cooked vegetables.
- Add toppings: Add crunchy seaweed, kimchi, sesame seeds, or nuts. This is also delicious with fresh herbs like cilantro, mint, and basil.
- Drizzle with sauce: Add more flavor with Sriracha, spicy mayo, teriyaki sauce, sesame ginger dressing, or any other sauce you like.
Is this the same as the viral Tiktok Salmon Rice Bowl?
This salmon bowl is a little different than the viral salmon bowl since it uses freshly cooked salmon instead of leftover salmon. This salmon bowl also has more veggies and a garlic ginger soy sauce instead of spicy mayo.
With that said, it is easy to adjust the recipe to be more like the viral salmon bowls.
Here is what to do. This is for one serving.
- Start by flaking leftover salmon in a microwave-safe bowl or dish.
- Layer cooked rice on top of the salmon. Nestle an ice cube into the rice. This will help it reheat better in the microwave since the ice cube adds moisture.
- Cover the bowl with parchment paper. Heat the salmon and rice for 2-2.5 minutes until heated through to your liking.
- Add 1-2 tbsp of soy sauce, 1-2 tbsp of kewpie mayonnaise, and 2 tsp of Sriracha to the bowl. Stir to combine.
- Serve with seaweed sheets, kimchi, diced avocado, and any other toppings you like.
What’s the best salmon to use?
Any salmon can be used to make this salmon rice bowl. If you use frozen salmon, make sure to fully defrost it first. Canned salmon can be swapped in as well. Just drizzle the sauce on the salmon to add flavor to it.
Can the salmon be cooked in the oven?
This salmon works great when baked in the oven. Simply preheat the oven to 450 degrees. Place the cubed salmon on a foil lined baking sheet. Bake for 8-10 minutes until cooked to your liking.
Can the salmon be cooked in the air fryer?
This salmon comes out great in the air fryer. Simply place it in the air fryer in a single layer. Preheat the salmon to 380 degrees and cook for 6-8 minutes until cooked through to your liking.
Frequently Asked Questions
Here are the most common questions about making this recipe.
The amount of calories in a salmon and rice bowl can vary greatly depending on the amount of salmon, the amount of rice, and sauces. Farmed Atlantic salmon has about 235 calories in 4 ounces. Wild salmon has about 150 calories in 4 ounces. Cooked rice has about 100 calories per 1/2 cup. Then sauces and toppings will add calories.
This crispy salmon and rice bowl has about 450 calories. Restaurant salmon and rice bowls, which tend to have much larger servings of rice and creamy sauces, can have anywhere from 600-1000 calories.
This salmon and rice bowl uses Asian flavors, so it is best to use an Asian-style sauce like teriyaki, ponzu, oyster sauce, hoisin sauce, or another Asian-inspired sauce. It is also really delicious with spicy mayo, sesame ginger dressing, and Asian barbecue sauce.
Crispy Asian Salmon Rice Bowls
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- 1 lb wild salmon (skim removed, cut into 1-inch cubed)
- 1/3 cup low sodium soy sauce
- 2 tbsp honey (or brown sugar)
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp sesame oil
- 1 cup English cucumber, sliced
- 1 cup grated carrots
- 1 cup purple cabbage, sliced
- 1 avocado, chopped
- 2 cups cooked white rice (or brown rice, quinoa, cauliflower rice, or greens)
- 1 tbsp avocado oil (or other)
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Optional extras: Sesame seeds, green onions, edamame, spicy mayo, or kimchi
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