Salmon Rice Bowls are a wholesome, flavorful, and satisfying meal that comes together with tender salmon, seasoned rice, fresh veggies, and a punchy sauce. It’s a balanced dish that’s easy to prep and full of vibrant textures and flavors. Whether I’m craving something clean, comforting, or colorful—this bowl delivers it all.
Why You’ll Love This Recipe
I love how customizable and simple this dish is. The salmon adds richness and protein, the rice makes it comforting, and the toppings add freshness and crunch. It’s perfect for meal prep, lunch, or dinner, and I can mix and match ingredients depending on what I have on hand. Plus, it tastes just as good warm as it does cold.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skinless or skin-on)
- Cooked white rice or jasmine rice
- Soy sauce
- Sesame oil
- Garlic (minced)
- Ginger (grated)
- Rice vinegar
- Avocado (sliced)
- Cucumber (thinly sliced)
- Carrots (shredded or julienned)
- Green onions
- Sesame seeds
- Sriracha or spicy mayo (optional)
Directions
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I start by seasoning the salmon with soy sauce, sesame oil, garlic, and ginger. I let it marinate for about 15 minutes.
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While the salmon marinates, I cook the rice and prep the toppings—slicing veggies, chopping green onions, and getting everything ready.
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I pan-sear or bake the salmon at 400°F (200°C) for 12–15 minutes, until it’s cooked through and flakes easily.
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I fluff the rice and layer it into bowls, then top it with chunks of salmon, avocado, cucumber, carrots, and green onions.
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I drizzle with a bit more soy sauce, sesame oil, or spicy mayo, and sprinkle with sesame seeds before serving.
Servings and timing
This recipe serves 2–3 people and takes about 30 minutes from start to finish. It’s quick, fresh, and perfect for busy days when I still want something nourishing.
Variations
- I swap the salmon for tuna, shrimp, or tofu when I want a change.
- Sometimes I use brown rice, cauliflower rice, or sushi rice for a different base.
- I love adding edamame, seaweed salad, or pickled ginger for a sushi-inspired bowl.
- For extra crunch, I top it with crispy onions or nori strips.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. I reheat the rice and salmon gently in the microwave or eat the whole bowl cold like a salad—it’s great both ways. I keep sauces and toppings separate if I’m meal-prepping to keep everything fresh.
FAQs
Can I use frozen salmon?
Yes, I just make sure to thaw it completely before marinating and cooking. I pat it dry to get a nice sear if pan-cooking.
What’s the best rice for this bowl?
I usually use jasmine or short-grain white rice for a slightly sticky texture, but any rice works well depending on what I have.
How do I make spicy mayo?
I mix mayonnaise with sriracha or chili garlic sauce until I reach the heat level I like. A squeeze of lime adds a nice tang too.
Can I make this ahead of time?
Absolutely. I often prep all components ahead and assemble just before eating. It makes lunch so easy and flavorful.
Is this bowl gluten-free?
To make it gluten-free, I use tamari or coconut aminos instead of soy sauce and double-check that all condiments are GF-certified.
Conclusion
Salmon Rice Bowls are one of my favorite go-to meals when I want something quick, clean, and satisfying. They’re endlessly adaptable and full of fresh flavor. Whether I’m craving something spicy, crunchy, or nourishing, this bowl hits every note and keeps me coming back.
Print
Salmon Rice Bowls
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–40 minutes
- Yield: 4 servings
- Category: Dinner, Grilling
- Method: Grilled
- Cuisine: Mediterranean, American
- Diet: Gluten Free
Description
Grilled Lemon Chicken Kabobs are juicy, zesty, and perfect for summer grilling. Marinated chicken chunks are skewered with colorful vegetables and grilled to perfection, creating a light and flavorful dish that’s ideal for cookouts, weeknight dinners, or meal prep.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- 1 red bell pepper, cut into chunks
- 1 yellow or green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini or 1 cup cherry tomatoes (optional)
- Fresh parsley, chopped (for garnish)
- Wooden or metal skewers
Instructions
- In a bowl or zip-top bag, combine lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
- Add chicken chunks to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- While chicken marinates, prep vegetables by cutting them into evenly sized chunks.
- Thread marinated chicken and vegetables onto skewers, alternating for color and even cooking.
- Preheat grill to medium-high heat and oil the grates lightly.
- Grill kabobs for 10–12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.
- Garnish with chopped parsley and serve hot.
Notes
- Chicken thighs can be used for a juicier kabob.
- Add red pepper flakes to the marinade for a spicy kick.
- Swap veggies based on preference—mushrooms, squash, or pineapple all work well.
- Serve with rice, flatbread, or a fresh salad for a complete meal.
- Soak wooden skewers for 30 minutes before grilling to prevent burning.
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