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Salmon Rice Bowl
Salmon Rice Bowl

Salmon Rice Bowl

|   Servings: 4    |   Total Time: 12-20 min

Savor all the flavors of a sushi roll loaded into a wholesome bowl. From the succulent salmon to the creamy avocado – all topped off with a generous drizzle of warming wasabi mayo – this dish will give your local sushi train a run for its money.


  • 12 oz salmon filets
  • 5 mini cucumbers
  • 1 ripe avocado
  • 2 green onions
  • 1 package whole grain brown rice or Quinoa (15.9oz)
  • ½ cup sesame ginger dressing

Sesame Ginger Dressing (shake well to combine):

  • 2 tablespoons light soy sauce
  • ½ cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1 clove garlic minced
  • 3 tablespoons honey
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon Sriracha or to taste
  • 2 tablespoons water
  • 1 teaspoon sesame seeds (optional)


  1. Heat rice according to package instructions.
  2. While rice is cooking, rinse salmon with water and pat dry. Rub with olive oil and season with salt and pepper.
  3. Preheat a skillet at medium-low. Pan fry salmon on medium heat with skin side up. Cook until golden brown on one side (about 4 minutes).
  4. Turn fish over with spatula and cook an additional 3 minutes more until the skin is the desired crispness. Set aside to slightly cool.
  5. Thinly slice cucumbers and green onions, then pit, peel, and chop avocado.
  6. Divide rice into 4 bowls, break salmon into bite-size pieces on top of rice. Divide cucumbers and avocado among bowls.
  7. Drizzle with sesame ginger dressing, garnish with green onions, and enjoy!