Asian-Inspired Salmon Rice Bowl

Name: Asian-Inspired Salmon Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 cup short-grain rice; 2 cups water; 1 cup mixed vegetables (carrots, bell peppers, snap peas); 2 green onions, chopped; 1 tablespoon sesame seeds; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon honey; 1 teaspoon grated ginger

Highlighted under: International Recipes

I absolutely love making this Asian-Inspired Salmon Rice Bowl for a quick yet satisfying meal. It combines perfectly cooked salmon with fluffy rice and vibrant vegetables, all enhanced by a tangy sesame dressing. Each bite bursts with flavor, and it comes together in under 30 minutes! This recipe is great for busy weeknights or when I crave something nutritious and delicious. The best part? You can easily customize the bowl with your favorite toppings, making it a versatile dish I turn to often.

Created by

Emily

Last updated on 2026-02-07T19:06:28.208Z

When I first created this recipe, I wanted something light yet satisfying. Salmon is a fantastic source of protein, and its rich flavor pairs beautifully with fresh vegetables. Using short-grain rice adds a lovely stickiness that balances the dish perfectly. I love serving it with a sprinkle of sesame seeds and a drizzle of soy sauce for an extra layer of flavor.

The beauty of this bowl lies in its adaptability. I can easily swap out the veggies based on what I have in the fridge or switch the salmon for tofu for a vegetarian option. Experimenting with toppings like pickled ginger or avocado takes it to another level!

You’ll Love This Recipe Because
Fresh flavors that brighten your day.
Customizable to suit any palate or dietary need.
Quick and easy, perfect for busy weeknights.

Perfecting the Salmon

To achieve perfectly cooked salmon, pay attention to the cooking time and temperature. Heat your non-stick skillet to medium-high before adding the seasoned fillets. The skin should sizzle upon contact, creating a crispy texture. Cook the salmon for about 4-5 minutes on each side, depending on thickness, until the center is opaque and easily flakes with a fork. This method ensures a tender, flaky fish with a deliciously crisp exterior.

Another great tip is to let the salmon rest after cooking for a couple of minutes. This allows the juices to redistribute throughout the fillet, enhancing its flavor and moisture. If you're using salmon with skin, you can consider leaving the skin on while cooking for added texture, then carefully remove it before serving. You can also substitute with trout or another mild fish if salmon isn’t available.

Variations on Sautéed Vegetables

The vegetable medley in this bowl is versatile and can be swapped based on what you have on hand. Consider using broccoli, zucchini, or even bok choy for a different twist. Just remember that some vegetables may require longer cooking times—thicker vegetables like carrots should be sliced thinly to cook evenly alongside others. Aim for a crisp-tender finish that retains vibrant colors and nutrients.

You can also incorporate aromatics such as garlic or chili flakes for added flavor. Sauté them briefly before adding your mixed vegetables. If you're looking to add a protein boost, consider tossing in edamame or tofu during the last minute of cooking to warm through. This not only enhances the nutritional profile but also adds texture contrast to the dish.

Mastering the Dressing

The dressing is crucial for tying all the flavors together in this rice bowl. Make sure to whisk the ingredients thoroughly until the mixture is well combined and the honey is completely dissolved. For a thicker consistency, you can add a teaspoon of tahini or peanut butter, giving it a creamy texture that coats the vegetables and salmon beautifully.

Feel free to adjust the balance of soy sauce and vinegar according to your taste preferences. If you prefer a tangier dressing, increase the rice vinegar, or if you’re craving more umami, a splash of fish sauce can elevate the flavor profile. Store any leftover dressing in the fridge for up to a week, making it a convenient option for future meals.

Ingredients

For the Bowl

2 salmon fillets
1 cup short-grain rice
2 cups water
1 cup mixed vegetables (carrots, bell peppers, snap peas)
2 green onions, chopped
1 tablespoon sesame seeds

For the Dressing

2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon grated ginger

Instructions

Steps

Cook the Rice

Rinse the short-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, then bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender.

Prepare the Salmon

While the rice is cooking, season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add the salmon, skin-side down. Cook for about 4-5 minutes on each side or until cooked through and flakes easily with a fork.

Sauté the Vegetables

In the same skillet after removing the salmon, add the mixed vegetables and sauté for 3-4 minutes until crisp-tender. Add the chopped green onions and sesame seeds, then stir to combine.

Make the Dressing

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Adjust to taste.

Assemble the Bowl

In bowls, place a portion of rice, top with salmon, and arrange the sautéed vegetables around it. Drizzle with the dressing before serving.

Tips

Pro Tips

For an added kick, you can incorporate sriracha or wasabi into the dressing. Letting the rice sit covered for a few minutes after cooking allows it to become fluffy.

Storage and Reheating Tips

This Asian-Inspired Salmon Rice Bowl is a great dish for meal prepping. After cooking, allow the components to cool completely before storing them in airtight containers. The rice can be kept for up to 4 days in the refrigerator, while the salmon and vegetables should be consumed within 2-3 days for optimal freshness. If you want to freeze the components, portion them separately and use them within a month to maintain their textures.

When reheating, avoid the microwave if you want to preserve the salmon’s texture. Instead, warm it gently in a skillet over low heat, adding a splash of water to create steam, which prevents drying out. The rice can be reheated in the microwave in short bursts, sprinkled with water for added moisture.

Serving Suggestions

Serve your salmon rice bowl with a sprinkle of extra sesame seeds or a drizzle of sriracha for those who enjoy heat. Garnishing with fresh herbs like cilantro or mint can also add an aromatic touch that elevates the dish. For a more substantial meal, consider adding sliced avocado or a poached egg on top to enrich the texture and flavor.

This dish pairs wonderfully with pickled vegetables like ginger or cucumber for a refreshing crunch that contrasts wonderfully with the warm salmon and rice. Additionally, serve it with a side of miso soup or a light green salad to round out the meal, making it not just filling, but also refreshing and vibrant.

Questions About Recipes

→ Can I substitute salmon for another protein?

Absolutely! Tofu or chicken works well and can be cooked with similar methods.

→ How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

→ What kind of rice is best for this recipe?

Short-grain rice is ideal as it absorbs flavors better, but you can use jasmine or brown rice as alternatives.

→ Is this dish gluten-free?

You can make it gluten-free by using tamari instead of regular soy sauce.