Delicious Crispy Salmon and Rice Bowl

You know what’s funny, my first time, I tried to make a Salmon and Rice Bowl I burned the rice because, I left it too long on the stove and it stuck hard to the bottom, so I opened the windows to wave smoke out while thinking dinner was ruined.

Then, I scraped off the top and added the salmon and it still turned out tasty so even though it wasn’t perfect my Salmon and Rice Bowl was still a little win.

That’s the thing about cooking at home because it never looks like those shiny food photos online and sometimes the rice clumps together. Sometimes, the salmon breaks before you can lay it neatly on top but those small imperfections make it feel more real, that’s what makes a Salmon and Rice Bowl comforting instead of looking like something from a magazine.

I remember one evening after work, when I was super tired and almost ordered takeout but then, I saw salmon in the fridge waiting to be cooked, so I grabbed leftover rice and a couple of veggies and quickly built a bowl, it wasn’t fancy but it felt like exactly what I needed.

Have you ever had one of those meals that feels like the perfect comfort right when you need it most, because that’s what a Salmon and Rice Bowl is, if you haven’t tried it yet then you’re in the right place since I’m about to show you how to make one with all its little imperfections.

Ingredients

• 2 salmon fillets (fresh or frozen, skin on or off)
• 2 cups cooked rice (white, brown, or jasmine)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil (optional)
• 1 tablespoon olive oil or butter
• 1 teaspoon honey or brown sugar
• 1 garlic clove (minced)
• 1 small piece fresh ginger (grated) or 1/2 teaspoon ground ginger
• 1 small cucumber (sliced)
• 1 small carrot (shredded or sliced thin)
• 1 avocado (sliced)
• 2 green onions (chopped)
• A handful of sesame seeds (optional)
• Salt and pepper (a little pinch)
• A squeeze of lemon or lime juice

Ingredients notes

• Salmon: You can use fresh or frozen salmon. If frozen, let it thaw first. Salmon is a pink fish that is soft and tasty.
• Rice: White rice is fluffy, brown rice is chewy and healthy, jasmine rice smells so good, and all work for this bowl.
• Soy sauce: This is a salty brown sauce that makes food taste yummy.
• Sesame oil: It smells like toasted nuts. You can skip it if you don’t have it.
• Olive oil or butter: This helps cook the salmon so it doesn’t stick to the pan.
• Honey or brown sugar: This makes the sauce a little sweet.
• Garlic and ginger: These give the food a small kick of flavor, but not too strong.
• Veggies (cucumber, carrot, avocado, green onion): These make the bowl colorful and crunchy.
• Sesame seeds: Tiny seeds that give a little crunch.
• Lemon or lime: A squeeze makes the bowl taste fresh and bright.

How to make Salmon and Rice Bowl?

Step 1: Cook the rice

First, cook your rice. You can use a rice cooker, a pot, or leftover rice from yesterday. Make it fluffy, and keep it warm.

Step 2: Make the sauce

In a small bowl, mix soy sauce, honey, garlic, and ginger. Stir it well until the honey melts in. This will be the tasty sauce for the salmon.

Step 3: Cook the salmon

Heat a pan with olive oil or butter. Put the salmon in, skin side down if it has skin. Cook for about 4–5 minutes, then flip and cook 3–4 more minutes. Brush the sauce on top and let it bubble for a minute.

Step 4: Prepare the veggies

While the salmon cooks, slice the cucumber, shred the carrot, and cut the avocado and green onion. Keep them ready.

Step 5: Put rice in a bowl

Scoop some warm rice into your bowl. This is the cozy base of your meal.

Step 6: Add the salmon

Put a piece of cooked salmon on top of the rice. You can break it into chunks with a fork if you like.

Step 7: Add the veggies

Place cucumber, carrot, avocado, and green onion around the salmon. Make it colorful like a rainbow.

Step 8: Drizzle and sprinkle

Drizzle the leftover sauce on top. Sprinkle sesame seeds, and squeeze some lemon or lime juice.

Step 9: Enjoy your bowl

Now it’s ready! Mix it up with your spoon or chopsticks, and enjoy every bite.

Kitchen equipment needed

• A pot or rice cooker for rice
• A frying pan or skillet for salmon
• A small bowl for the sauce
• A cutting board
• A sharp knife
• A spoon or spatula
• Bowls for serving

Storage options!

If you make extra salmon and rice bowl, you can keep it in the fridge. Put the salmon, rice, and veggies in separate boxes. This way, the veggies stay fresh and don’t get soggy. When you want to eat again, warm the rice and salmon in the microwave or pan, then add the veggies on top. It will taste almost like new. You can keep it for about 2 days in the fridge.

Variations!

You can change this bowl in many fun ways. Instead of rice, you can use noodles or quinoa. Instead of salmon, you can use chicken, shrimp, or even tofu. For veggies, you can add corn, broccoli, or edamame. You can even put an egg on top if you like breakfast-style bowls. If you love spicy food, you can add hot sauce or chili flakes. Each time, the bowl will feel new and exciting.

What to enjoy with Salmon and Rice Bowl?

You know one of the best things about a Salmon and Rice Bowl is how easy it is to mix and match what you eat with it, because the first time I made it I only had a little leftover rice and some veggies and I wasn’t sure what to put on the side so I tried it with Low-Calorie Ground Turkey Over Rice, wow, it worked so well because, it added protein and I couldn’t believe how simple it was.

Then another day I was craving something sweet and I thought why not try Brown Butter Pumpkin Snickerdoodle Cookies on the side of my Salmon and Rice Bowl, it sounds weird but trust me it works because the sweet cookies balance the savory fish.

Sometimes I like to keep it super simple and just add Zucchini Meatballs with my Salmon and Rice Bowl because you know those meatballs are soft and they make the bowl feel like a real hearty dinner.

Tips

The best way to make this bowl is to keep things simple and fresh. Use good salmon that looks bright and smells clean. Don’t overcook it; salmon is soft and cooks quickly. Make your rice fluffy and not too sticky. Cut your veggies into small, easy pieces so they are fun to eat. And always taste your sauce, if you like it sweeter, add more honey, if you like it saltier, add more soy sauce. The secret is to balance all the flavors: salty and a little tangy.

FAQ

What is Salmon and Rice Bowl made of?

It is made of salmon, rice, veggies, and a simple soy sauce mix.

What does salmon taste like?

Salmon tastes soft, a little buttery, and mild.

What does the Salmon and rice bowl look like?

It looks colorful with pink salmon, green cucumber, orange carrot, and white rice.

Can I use frozen salmon?

Yes, just thaw it before cooking.

Can I use leftover rice?

Yes, leftover rice works perfectly for this bowl.

Is Salmon and Rice Bowl healthy?

Yes, it has protein, good fats, and veggies.

Can I make Salmon and Rice Bowl without soy sauce?

Yes, you can use teriyaki sauce or even just lemon juice.

Can I make it spicy?

Yes, you can add hot sauce or chili flakes.

Can I use different veggies?

Yes, you can use any veggies you like.

How long does it take to cook?

About 20 minutes if your rice is already cooked.

Can I eat it cold?

Yes, it tastes good cold too, like a salad bowl.

Can I make it ahead of time?

Yes, you can cook the salmon and rice, then add fresh veggies later.