Salmon Bowl
Published Jul 20, 2026
Easy salmon bowl with glazed salmon, sushi rice, cucumber salad, and avocado. A simple, filling dinner you can prep ahead and put together fast.
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I am big on bowl recipes, so much so that I’m pretty sure this salmon bowl is number 17 or 18 on the site at this point, so it’s really been a long time coming. Salmon is one of my favorite proteins, and it goes so well with Asian flavors that I knew right away that’s the direction I wanted to take it. The soy, honey, ginger, and sriracha cook down into a glaze that coats the salmon cubes, and it turns into a stick sauce that pulls the whole bowl together.
Like all my bowls, the reason I keep coming back to this salmon bowl is how easy it is to make and how easy it is to change it! I build mine over sushi rice with cucumber salad, edamame, carrots, and avocado, but the base takes whatever I’ve got in the fridge. It’s the kind of dinner (or lunch) I can prep the parts for ahead and throw together fast on a busy night.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this salmon bowl recipe.
The salmon was where most of my testing went, mostly because cubes cook so much faster than a whole fillet and I overshot it a couple of times. The first batch I left in too long and it went dry before the sauce ever thickened. Once I seared the cubes quick, just 2 to 3 minutes a side, then added the marinade after, everything came together right and the salmon stayed tender.
The glaze itself took a little watching because of the honey. If I let the pan run too hot after adding the sauce, it started to turn bitter fast. Keeping it moving and cooking it only for the last minute or two was enough to thicken it into a glaze that coated the salmon without scorching.
Happy Cooking!
– Yumna
Salmon Bowl Ingredients
- Salmon: I use skinless salmon fillets and cut them into even, bite-sized cubes so they cook quickly and evenly. Fresh or thawed frozen salmon both work well. Pat the salmon dry before seasoning so it browns instead of steaming.
- Rice: Short-grain white rice gives this salmon bowl the sticky texture that holds everything together. Rinse the rice well until the water runs mostly clear to remove excess starch. After cooking, gently fold in the rice vinegar while the rice is still warm so it absorbs evenly.
- For the salmon bowl marinade: Soy sauce, honey, avocado oil, more rice vinegar, sesame oil, sriracha, grated garlic, and freshly grated ginger make the glaze. Fresh grated ginger works best here, but you can substitute ½ teaspoon ground ginger for the 2 teaspoons fresh ginger if needed. Low-sodium soy sauce helps keep the sauce balanced as it reduces.
- Salmon bowl toppings: I top the salmon bowls with sliced cucumber (try my Asian cucumber salad!), shredded carrots, shelled edamame, and diced avocado. You can also add toasted sesame seeds, sliced green onions, and a drizzle of more sriracha!
How to Make a Salmon Bowl
These step-by-step photos show how I make these salmon bowls. For the full ingredient list and detailed instructions, scroll down to the recipe card, or jump straight to the → Salmon Bowl Recipe
1. Cook the rice
Rinse the rice until the water runs mostly clear, then cook it with the water and salt. Once it’s finished, gently fold in the rice vinegar while it’s still warm and let it cool slightly.
2. Sear the salmon
Heat the avocado oil in a large skillet, then arrange the salmon cubes in a single layer. Season with salt and pepper and cook until lightly browned on the outside and nearly cooked through.
3. Add the sauce
Whisk together the soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, ginger, and the remaining avocado oil. Pour it into the skillet and gently toss the salmon until every piece is coated. Continue cooking until the sauce thickens enough to stick to the salmon.
4. Assemble Salmon Bowls
Divide the rice among bowls, add the vegetables and avocado, then top with the warm salmon. Finish with sesame seeds, green onions, and extra sriracha if you’d like.
Full Salmon Bowl Recipe
Salmon Bowl Recipe
Ingredients
Sushi Rice
- 1 cup short-grain white rice
- 1 ¼ cups water
- ½ teaspoon salt
- 1 tablespoon rice vinegar
Salmon
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons avocado oil divided
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha plus more for serving
- 2 garlic cloves grated
- 2 teaspoons fresh ginger grated
- 4 (6-ounce ) salmon fillets skin removed and cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
Bowl Toppings
- 2 cups Asian Cucumber Salad
- 1 cup shredded carrots
- 1 cup shelled edamame thawed
- 1 avocado diced
- 2 tablespoons toasted sesame seeds
- 2 green onions sliced
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Add it to a saucepan with the water and salt, and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let steam, covered, for 5 minutes. Add the rice vinegar and gently fold it into the cooked rice. Set aside to cool slightly.
- In a medium bowl, whisk together the soy sauce, honey, 1 tablespoon avocado oil, rice vinegar, sesame oil, sriracha, garlic, and ginger. Set aside.
- Heat a large skillet over medium-high heat and add the remaining avocado oil. Add the salmon cubes in a single layer and season with salt and pepper. Cook for 2–3 minutes per side, gently turning, until just cooked through. Add the marinade to the pan, toss with the salmon, and continue cooking for 1-2 more minutes, until the sauce thickens slightly and coats the salmon.
- Assemble the bowls by dividing the sushi rice between bowls. Arrange the cucumber salad, shredded carrots, edamame, and avocado around the rice. Top with the warm salmon.
- Finish with optional garnishes like sesame seeds, green onions, or a drizzle of sriracha.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add fruit: Try 1 cup diced mango or diced pineapple for a sweeter salmon bowl.
- Top with seaweed: Cut 2 sheets of roasted nori into thin strips and sprinkle it over the finished bowls.
- Finish with a crunch: Top the salmon bowl with wonton strips, roasted peanuts, or crispy shallots.
Recipe Tips
- Don’t crowd the pan. If you do, salmon might not get the best sear. Cook in batches if you have to so the fillets aren’t touching.
- Wait to add the sauce. Let the salmon develop some color first before pouring in the glaze. Otherwise, the sauce can burn before the salmon finishes cooking.
- Use an instant-read thermometer. When fully cooked through, salmon should register at 125–130ºF.
Troubleshooting
You likely turned the salmon too soon. Let it cook until it naturally releases from the pan before flipping. Using a wide spatula also helps keep the cubes intact.
The sauce needs a minute or two to simmer after it’s added to the skillet. If the heat is too low or there’s excess moisture in the pan, it may stay thin instead of coating the salmon.
Too much water or skipping the rinse can make sushi rice overly soft. Rinsing removes excess starch and helps the grains stay tender without becoming gummy.
Either! Many people like warm rice with freshly cooked salmon and cold toppings, but you can also enjoy the leftovers chilled.
Comments
Lovely recipe!
One problem, no mention of quantity of salmon and then how to prepare it.
Thank you
Hi! You can find the full recipe with ingredient quantities and instructions in the recipe card lower down on the page!