These salmon bowls are fresh, healthy and delicious. Made with glazed salmon bites, rice, edamame, pickled onions, radishes, sprouts, avocado, mango and cucumber!
Why I Love This Recipe
- Easy: These salmon bowls are so easy and fresh to put together. Make it a 30-minute meal by skipping the longer marinade or meal prep it for later.
- Healthy: Loaded with Asian-inspired flavors, these bowls are loaded with nourishing ingredients that leave you full and energized with all the good things!
- Customizable: Salmon rice bowls can be adapted to what you have on hand making them the best type of crowd-pleasing dinner. Keep them mild or make them spicy!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Salmon bites: One pound salmon cubed pan seared with a soy honey glaze.
- Cooked rice: Making your white or brown rice ahead of time on the stove, rice cooker or Instant Pot saves a lot of time or you can even use pre-cooked rice.
- Bowl ingredients: Mix and match veggies as you please with edamame, pickled onions, radishes, alfalfa sprouts, avocado, cucumber and mango.
- Garnish (optional): Green onions and sesame seeds make this salmon bowl tiktok worthy!
How to Make Salmon Bowls
Place cubed salmon into a shallow bowl and pour soy honey marinade over salmon and toss to coat well.
Heat a large skillet with oil over medium-high heat until very hot. Remove salmon cubes from the marinade and add them to the skillet and pan sear on each side for 2-3 minutes. Drizzle with reserved marinade and toss to coat.
Divide the rice and desired toppings into 4 bowls. Add the salmon on top, and sprinkle with sesame seeds and green onions, if desired. For saucy salmon bowls you can add more sauce.
Salmon Rice Bowls Tips and Variations
- Other ways to prep salmon: Skip the pan sear and make grilled salmon or baked salmon. You can even make air fryer salmon if you’d like.
- Got beef ? Try this beef bulgogi bowl recipe instead!
- Sauce: Skip a soy honey glaze and use teriyaki sauce or make a spicy salmon bowls by making spicy mayo. Just combine mayo and sriracha sauce.
- Rice: For more flavor, use coconut rice or try sushi rice! You could even swap rice for cauliflower rice, quinoa or another grain of choice.
- Crunch: Top with some wonton strips, chili crisp or seaweed sheets. You could even add ramen and cabbage like in my ramen noodle cabbage salad!
Storage
- Storage: Store leftover rice,leftover salmon and bowl ingredients separately in an airtight containers in the refrigerator up to 3-4 days. I love it for meal prep!
- Freeze: Only the salmon and rice can be frozen as everything else in salmon bowls will need to be consumed fresh. Freeze salmon and rice separately in freezer safe containers up to 3 months. Thaw overnight in the refrigerator, reheat in microwave.
More seafood recipes to try include grilled shrimp skewers, crispy lemon baked Fish and this baked tilapia recipe.
More Salmon Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Salmon Bowls
Video
Ingredients
Salmon Bites
- 1 pound salmon , cut into 1" cubes
- 1 Tablesoon toasted sesame oil
- 2 Tablespoons soy sauce
- 1 Tablespoon honey
- 1 teaspoon sriracha sauce
- 1 Tablespoon canola oil
- green onions and sesame seeds for garnish , optional
For the Bowls (all optional, pick what you like!)
- 2 cups cooked rice
- ½ cup edamame
- ½ cup pickled onions
- ½ cup radishes , thinly sliced
- ½ cup alfalfa sprouts
- 1 small avocado , chopped
- 1 mango , chopped
- ½ small cucumber , chopped
Instructions
Salmon Bites
- Make marinade: In a small bowl or glass measuring cup mix together 2 Tablespoons soy sauce, 1 Tablespoon toasted sesame oil, 1 Tablespoon honey, and 1 teaspoon sriracha.
- Marinade salmon: Place the cubed salmon into a shallow bowl or glass container. Pour marinade over the salmon and toss to coat well. For best results, marinate for 30 minutes or proceed immediately with cooking.
- Cook salmon: Heat a large skillet over medium-high heat until very hot. Add 1 Tablespoon canola oil and swirl to coat. Using tongs, remove the salmon cubes from the marinade and add them to the skillet (skin side down, if it has skin) and sear for 2-3 minutes, or until nice and brown. Save the remaining marinade. Flip the salmon using tongs and sear on the other side for 2-3 minutes, or until browned and fully cooked.
- Add sauce to salmon: Pour any remaining marinade into the skillet and toss salmon to coat in the sauce.
- Garnish and serve: Garnish with sliced green onions and sesame seeds, if desired.
For the bowls
- Assemble the bowls: Divide the rice and desired toppings into 4 bowls. Add the salmon on top, and sprinkle with sesame seeds and green onions, if desired.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Asian, Dairy-Free, Dinner, Meal Prep
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious, filling & a crowd pleaser!
Thanks for the review of the salmon bowls! Glad you enjoyed them Laura!