Salmon Bowls with Crispy Rice
Salmon Bowls are an easy lunch or dinner packed with crispy rice, cooked salmon, and fresh veggies. Finished with a sweet chili dressing, they’re perfect for meal prep and a wholesome meal you’ll want to enjoy on repeat.
For more seafood recipes, try my easy Shrimp Scampi Recipe and Crab Stuffed Mushrooms next.
Easy Salmon Bowl Recipe
This salmon rice bowl is one of my favorite weeknight meals. It’s simple, flavorful, and feels a bit like a poke bowl but with a twist. This recipe uses cooked salmon, making it perfect for those who prefer their fish prepared.
The cooked white rice gets tossed in a bold marinade and baked until crispy, adding the perfect texture to every bite. I love how the fresh veggies and sweet chili dressing tie everything together for a balanced dish. It’s easy to make and perfect for those nights when you want something delicious without spending hours in the kitchen.
Why We Love This Recipe
Customizable: It’s so versatile! You can mix and match toppings based on what you have or what you’re craving. Add your favorite veggies or even swap the salmon for another protein.
Great for Meal Prep: This recipe is easy to make ahead and stores well. Assemble the components and keep them separate in the fridge until you're ready to eat.
Healthy Choice: Packed with fiber from the veggies and protein from the salmon, it’s a balanced meal that leaves you feeling satisfied.
What to Put in a Salmon Bowl
When it comes to salmon bowl ingredients, the options are endless. Here’s how I make mine:
Salmon fillets: The star of the dish, offering a rich, flaky texture and mild flavor that pairs well with the bold marinade. Fresh or frozen fillets work well, but ensure they are fully thawed if frozen.
Vegetables (cucumber, edamame, purple cabbage, green onions): This mix of veggies adds a refreshing crunch, vibrant color, and a balance of sweet and fresh flavors. They contrast beautifully with the warm, crispy rice and tender salmon.
Cooked rice: Provides the crispy, nutty base for the bowl. Day-old rice is ideal, as it crisps up beautifully in the oven.
Marinade
Chili crunch: Adds heat, crunch, and a complex blend of spices and textures to the marinade and dressing. Adjust to your spice preference for a milder or spicier dish.
Soy sauce: Brings umami and a salty depth that complements the other flavours. Use low-sodium soy sauce if you prefer less saltiness.
Sesame oil: Contributes a toasty, nutty aroma and flavour that enhances the rice and salmon.
Dressing
Mayonnaise: Creates the creamy base for the dressing, adding a richness that ties the ingredients together. Japanese mayonnaise can provide an even silkier texture and flavor.
Honey: Balances the spice and acidity in the dressing with a touch of natural sweetness.
Water: Thins the dressing to the perfect consistency for drizzling. Adjust the amount based on your preference.
Chili crunch: Adds a spicy kick and extra texture to the dressing, complementing the marinade.
Lime juice: Lends a bright, tangy acidity that enhances all the other flavors. Freshly squeezed lime juice is ideal.
Check out the recipe card below for measurements.
How to Make Salmon Bowls
Prep the Ingredients
First, I preheat the oven to 400°F and line a baking sheet with parchment paper to make cleanup easier. In a small bowl, I whisk together the chili crunch, soy sauce, and sesame oil to create the marinade.
Then, I spread the cooked rice on the baking sheet, pour half the marinade over it, and stir until every grain is coated before spreading it out in an even layer.
Bake the Rice and Salmon
While the rice starts baking (it needs about 40 minutes total), I brush the remaining marinade onto the salmon fillets and set them aside.
About 25 minutes into the rice’s baking time, I add the salmon to the oven so it cooks during the last 15 minutes. I make sure the salmon is perfectly done by checking that it reaches an internal temperature of 145°F.
Assemble the Bowls
As everything bakes, I prep the veggies—slicing the cucumber, shredding the cabbage, and dividing everything evenly into four bowls.
Then, I whisk together the mayonnaise, honey, water, chili crunch, and lime juice to make the dressing, giving it a quick taste to adjust if needed.
When the rice and salmon are ready, I add them to the bowls, drizzle on the dressing, and sprinkle on some crumbled cashews or peanuts for extra crunch.
Tips for the Best Salmon Bowl
Use day-old rice for the best crispy texture. Freshly cooked rice tends to be too moist, so using day-old rice ensures it crisps up perfectly in the oven.
Marinate the salmon right before baking. This keeps the flavors fresh and prevents the fish from becoming soggy.
Taste the dressing and adjust to your preference. You can add more honey for sweetness, chili crunch for heat, or lime juice for extra tang.
Don’t skip stirring the rice halfway through baking. This ensures the rice crisps evenly and doesn’t burn in spots.
Add the salmon to the oven during the last 15 minutes. This timing ensures the fish cooks through without overcooking while the rice finishes crisping.
Serve the dressing on the side if meal prepping. This prevents the rice from losing its crispiness and the veggies from becoming soggy.
Recipe Variations
Sauce Options: Swap the sweet chili dressing for spicy mayo for a different flavor profile. Both are easy to drizzle and pair perfectly with the salmon and veggies.
Add More Veggies: Creamy avocado or tender broccolini are great additions for extra flavor and nutrients. Customize your bowl with whatever fresh veggies you love.
Rice Alternatives: Skip the crispy rice and toss fluffy white rice—like sushi rice or jasmine rice—with a splash of rice vinegar for a classic touch. For a lighter option, swap the rice for quinoa to keep things hearty but healthy.
Frequently Asked Questions
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Yes! You can prepare the components up to two days in advance—cook the rice and salmon, chop the veggies, and make the dressing—then store them separately in airtight containers in the fridge. Assemble the bowls just before eating to keep the rice crispy and the veggies fresh.
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If the rice isn’t crispy, it might be too moist. Make sure to use day-old rice or refrigerate freshly cooked rice to dry it out before baking. Also, spread the rice in a thin, even layer on the baking sheet for better airflow.
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The salmon is fully cooked when it flakes easily with a fork and has an opaque, light pink color throughout. For the most accurate results, use a meat thermometer to check that the internal temperature reaches 145°F.
Salmon Bowls with Crispy Rice
Ingredients
- 4 salmon fillets
- 2 cups cooked rice
- 1.5 cup sliced cucumber
- 1.5 cup edamame
- 1.5 cup sliced purple cabbage
- 1.5 cup diced green onions
- 1/4 cup chili crunch
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons water
- 1 tablespoon chili crunch
- 1 1/2 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the chili crunch, soy sauce, and sesame oil to make the marinade.
- Place the cooked rice on the prepared baking sheet. Pour half of the marinade over the rice and stir until evenly coated. Spread the rice out in an even layer.
- Brush the remaining marinade onto the salmon fillets.
- Bake the rice in the oven for 40 minutes, stirring halfway through.
- Add the salmon to the oven during the last 15 minutes of baking time. Bake until the internal temperature of the salmon reaches 145°F (63°C).
- While the rice and salmon bake, divide the cucumber, edamame, purple cabbage, and green onions evenly among four bowls.
- In a small bowl, whisk together the mayonnaise, honey, water, chili crunch, and lime juice to make the dressing. Taste and adjust the ingredients as needed.
- Add the crispy rice and salmon to each bowl with the vegetables.
- Drizzle the dressing over the bowls and sprinkle with crumbled cashews or peanuts if desired. Serve immediately.
