These days I’m all about meals that can be served family style. It’s a great way to get your family choosing what to eat and giving them agency to do so! For some of us, it also means giving up a little control. The good news is that this rice bowl with salmon features three different veggies so they might like at least one. 😉 This salmon rice bowl recipe features rice (or whatever grain you want!), perfectly crispy salmon, sautéed spinach, snow peas, and quick pickled cucumbers.
Salmon Rice Bowl Ingredients
While the ingredient list may look a little longer than most of my weeknight dinner recipes, besides the fresh produce, it’s a lot of kitchen staples.
- Rice – Use any rice you like. We use white rice as it’s our favorite.
- Soy sauce
- Ginger – You can use fresh ginger and mince yourself, or use the frozen cubes or ginger in a tube for a kitchen shortcut.
- Garlic – Same as ginger, you can use fresh (I recommend using a microplane zester so you don’t end up with any chunks!), or use the frozen cubes.
- Chili garlic sauce – Optional, you could also use a little sriracha
- Cucumber – If you use an English/hot house cucumber there is no need to peel. Otherwise, peel the cucumber before pickling.
- Rice wine vinegar
- Sesame oil
- Baby spinach
- Vegetable oil
- Snow peas
- Salmon – Look for 4-6 ounce fillets
How to Make Salmon Rice Bowls
These salmon and rice bowls come together in just a few simple steps:
- Make rice. Follow your package instructions as it will vary depending on what type you use.
- Pickle cucumbers. Toss sliced cucumbers with rice wine vinegar and set aside. Store in refrigerator if you’re prepping ahead. Toss frequently to coat cucumbers with vinegar.
- Make creamy soy sauce. In a small bowl, mix together soy sauce, mayonnaise, ginger, garlic, and honey. Set aside.
- Cook spinach. Heat sesame oil in a nonstick skillet and cook until just wilted.
- Cook snow peas. Wipe out same pan and heat vegetable oil. Saute snow pas until lightly charred.
Rice Bowl with Salmon FAQs
Are rice bowls healthy?
It depends what kind of health advice you subscribe to. 🙂
If by healthy you mean nutritious, satisfying, and totally delicious…YES, these rice bowls are healthy.
How many calories in a rice bowl?
The calories in a rice bowl will vary depending on portion sizes and toppings. You can find the full nutrition stats for this Asian rice bowl with salmon below, but it doesn’t include the rice as it will vary.
Can I make grilled salmon rice bowls?
Yes! Simply grill the salmon instead of pan frying it. Grilled salmon will be delicious on these bowls.
How to Store Leftover Salmon and Rice Bowls
Store any leftovers in separate glass storage containers in the refrigerator for 2-3 days.
Reheat the salmon in a hot skillet for best results. No one likes microwaved fish! You could also just eat the salmon cold or at room temperature.
How to Serve Rice Bowls to the Whole Family
Incorporating one family meal is a game changer, because it means you can serve ANYTHING to the whole family!
I like to serve this salmon rice bowl recipe family style, so I’ll put some rice into a bowl or on a plate for everyone and then put everything else out on the table and let everyone serve themselves.
More Easy Salmon Recipes
If you like this salmon grain bowl, you might also like some of these other easy salmon recipes:
- Butter Dill Salmon – This salmon is beyond easy, but also nice enough for entertaining. Serve it with my simple green salad and some fresh bread.
- Panko Baked Salmon – Loved by so many families, this one is great for kids and those who aren’t sure about salmon.
- Caesar Salmon Pasta Salad – Grilled salmon, chewy pasta, cool lettuce, and a homemade Caesar dressing, this pasta salad is always a hit.
- The BEST Salmon Cakes – Have leftover salmon? This is what you should do with it! Easy and freeze well, too.
Helpful Tools to Make Salmon Rice Bowl Recipe
- Microplane Zester – This tool is a staple, and it’s perfect for this creamy soy sauce. Grate the garlic so that no one ends up with huge chunks of garlic!
- Nonstick Skillet – While it isn’t a must, I find that cooking the components for these rice bowls with salmon is easy in a nonstick skillet and you can keep using the same one. (Less dishes!)
- Instant Read Meat Thermometer – Make sure your salmon is perfectly cooked with a meat thermometer. Cook the salmon to 145 degrees F.
Add this flavorful rice bowl with salmon to your dinner menu! My salmon rice bowl recipe features plenty of veggies + a savory soy drizzle.
- 6 servings rice
- 1/2 cup soy sauce
- 1/4 cup mayonnaise
- 2 tsp. ginger, minced (I use the stuff in a tube/frozen)
- 2 cloves garlic, zested
- 1 Tbsp. honey
- 1 Tbsp. chili garlic sauce (optional)
- 1 cucumber
- 2 Tbsp. rice wine vinegar
- 2 tsp. sesame oil
- 5 oz. baby spinach
- 2 Tbsp. vegetable oil, divided
- 6 oz. snow peas
- 16 oz. salmon fillets (4 4-oz. salmon)
- 1/2 tsp. sea salt
- garnish: sesame seeds, green onions, sriracha
- Prepare rice according to directions.
- In a large bowl, toss sliced cucumbers with rice wine vinegar. Set aside.
- In a small bowl, stir together soy sauce, mayonnaise, ginger, garlic and honey. Set aside.
- Heat sesame oil in a large non-stick pan over medium heat. When hot, add spinach, stirring constantly and cooking just until wilted, about a minute or two. Place spinach on a plate and wipe out pan.
- Heat 1 tablespoon vegetable oil in same nonstick skillet over medium heat. Add snow peas and saute for 2-3 minutes, until lightly charred. Set aside on plate.
- Heat remaining 1 tablespoon vegetable oil in same nonstick skillet over medium-high heat. Season salmon with salt and place into hot pan, skin-side up. Cook for about 4-5 minutes, flip over, and cook another 4-5 minutes, until cooked through.
- Assemble bowls. Top rice with veggies, salmon, and sauce to taste.
- Nutrition information doesn’t include rice as amount will vary.
Keywords: rice bowl with salmon