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Easy Salmon Rice Bowls

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These Easy Salmon Rice Bowls have become my new favorite lunch AND dinner! Fluffy white rice is topped with edamame, persian cucumbers, and other fresh toppings alongside the sweet and savory salmon. If you enjoy sushi, you’ll love these simple bowls!

Rice, seaweed, edamame, and cucumbers are placed next to rice and salmon in a bowl.

I think that at this point, we’ve all seen the viral salmon rice bowls on TikTok. Ever since people started making those bowls and recording themselves doing it, millions of people are jumping onto this trend. As tasty as so many of those bowls look, I have to say… This recipe I’ve been using for years is better than anything I’ve seen on that app! I’d like to say, I was before TikTok LOL

What sets this Easy Salmon Rice Bowl apart from others is the salmon itself. Anyone can make some white rice and top it off with veggies, but the salmon is what really seals the deal. In this recipe, I marinate the salmon first in a mixture of brown sugar, soy sauce, and sriracha. It’s a simple concoction of both savory and sweet flavors with just a touch of heat that makes the salmon SO good.

You can eat this Easy Salmon Rice Bowl for lunch or dinner and at pretty much any time of year. It’s safe to say that this tried and true recipe is one I never get bored of! While I typically eat it just as it’s pictured, you can also add things like kimchi, hoisin sauce, and so many other toppings to always keep things new and exciting.

A salmon bowl is topped with sesame seeds and dried seaweed.

What You’ll Need

  • Brown Sugar – You can use light or dark brown sugar, either will work.
  • Soy Sauce – I like to use low sodium soy sauce to keep things from getting too salty.
  • Sriracha – This adds a little heat without making the salmon too spicy.
  • Salmon – The skin will need to be removed. Cut it into cubes prior to cooking.
  • White Rice – Can’t have a rice bowl without it!
  • Toppings – Some of my favorites include edamame, persian cucumbers, furikake, sriracha mayo, and nori.
A wooden spoon is placed in a bowl filled with rice, salmon, and fresh toppings.

How to Make Easy Salmon Rice Bowls

For more detailed instructions, scroll to the bottom of this post.

Marinate the salmon. Whisk together the brown sugar, soy sauce, and sriracha. Toss the salmon cubes in the mixture and marinate for at least 1 hour.

Bake the salmon. Bake the salmon in an oven preheated to 400°F for 8-10 minutes. You can broil it for a moment or two to get the blackened edges if desired.

Assemble the bowls. Add the white rice first, followed by the salmon and desired toppings. Serve immediately, and enjoy!

Spicy mayo is drizzled over the salmon cubes in a rice bowl.

Common Questions

How do I make spicy mayo? It’s one of my favorite toppings and SO easy to make! Just combine equal parts mayo and sriracha. If you want even spicier mayo, just add more sriracha. There’s a shortage right now so if you’ve run out of sriracha, try asking a friend! Lol

Can I use frozen salmon? It’s best to use fresh. If you only have frozen, let it defrost completely and then marinate it.

How long will Easy Salmon Rice Bowls stay fresh? Here’s the deal – once assembled, these rice bowls are best enjoyed immediately. If you’re just keeping the salmon fresh, it’ll stay good in the fridge in an airtight container for about 2-3 days. To reheat, you could use the microwave but I definitely prefer to use a toaster oven so it doesn’t dry out too much.

A salmon rice bowl is served in a white bowl.

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Easy Salmon Rice Bowls

Fluffy white rice is topped with edamame, persian cucumbers, and other fresh toppings alongside the sweet and savory salmon. If you enjoy sushi, you'll love these simple bowls!
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate time: 1 hour
Total Time: 1 hour 17 minutes
Servings: 2 servings
Author: Julie Chiou
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Ingredients 

  • 1 tablespoon brown sugar
  • 4 tablespoons low sodium soy sauce
  • 1 teaspoon sriracha
  • 1 pound fresh salmon, cubed into 1/2 inch cubes (skin removed)
  • White rice
  • Optional toppings: edamame, persian cucumbers sliced into half moons, furikake, sriracha mayo, nori (dried seaweed, julienned)

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Instructions

  • Whisk together brown sugar, soy sauce, sriracha in a bowl. Place salmon cubes in bowl, toss to coat, cover and put in refrigerator to marinate for at least 1 hour.
  • Preheat oven to 400 °F. Line a rimmed baking sheet with parchment paper.
  • Place salmon onto baking sheet and bake for 8-10 minutes. You can put it under the broiler for 1-2 minutes before it's done cooking to get a nice char on the exterior, if desired.
  • To assemble bowl: add white rice to a bowl, then top with salmon, cucumber, edamame, seaweed, furikake sprinkles, and drizzle sriracha mayo on top.

NUTRITION FACTS

Serving: 1 serving | Calories: 363 kcal | Carbohydrates: 8 g | Protein: 48 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 5 g | Cholesterol: 125 mg | Sodium: 1306 mg | Potassium: 1235 mg | Fiber: 0.2 g | Sugar: 6 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Asian
Keyword: rice bowl, salmon recipe, seafood recipe
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