If you need a go-to weeknight dinner without a ton of effort, these salmon rice bowls are it. Flaky salmon glazed with Japanese BBQ sauce, fluffy sushi rice, and plenty of crunchy, creamy toppings. These salmon bowls are easy and SO GOOD!

If you’re in the market for another fabulous fish recipe, welcome. We created these bowls on our annual summer trip back east. It was the meal we turned to two nights in a row after traveling home from a long beach vacay and we didn’t want to order take-out but, wanted something easy and fresh. These Salmon Rice Bowls HIT THE SPOT!

One of my favorite things about this recipe is you really only need 2-3 fresh ingredients (salmon, cucumber and avocado), and the rest are pantry staples! Perfect for busy home cooks!

Fresh salmon on rice with avocado, cucumber, and seaweed, served as a salmon rice bowl

Quite literally obsessed

We really wanted a crunch and all we had were peanuts and as it turns out, it was the best idea. Yes, we ate these all summer long, but they’re are the perfect mix of cozy and fresh to be enjoyed in any season.

The sushi rice is slightly tangy from the vinegar, the salmon is savory with a hint of sweetness, and you can do your thing with the toppings – crisp cucumber, creamy avocado, crunchy peanuts (yes, peanuts, trust me on this one), and little sheets of seaweed that turn each bite into a mini hand roll. It’s fun, customizable, and great for feeding a crowd or just yourself on a busy Tuesday.

Here’s what you need

Keep most of this stuff stocked in your pantry and you can whip this up in no time.

Additional Bowl Toppings:

  • Crispy seaweed
  • Sliced avocado
  • Thinly sliced cucumber
  • Salted peanuts 
  • Furikaki seasoning
  • Soy sauce
  • Wasabi

It’s really easy to make

4 pieces of salmon on a baking sheet with bbq sauce and sesame seeds
Brush the salmon with BBQ sauce and sprinkle sesame seeds.
4 pieces of baked salmon on a baking sheet with bbq sauce and sesame seeds
Roast salmon until flakey and golden.

 

cooked sushi rice in a pot
Make the sushi rice.
salmon rice bowl with sliced avocado and cucumber
Assemble your bowl and serve!

A few helpful tips

  • Don’t rush the rice. Let it sit covered after cooking. It gets fluffier the longer it sits.
  • Use good salmon. My favorite is Scottish salmon.
  • Make it interactive. Set everything out buffet-style and let everyone build their own bowl (or roll their own little seaweed tacos).
Salmon rice bowl with avocado, cucumber, and sesame seeds
Print
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Salmon bowl with rice, cucumber, avocado, and seaweed on a white plate, garnished with sesame seeds.

The Easiest BBQ Salmon Rice Bowls

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  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven baked
  • Cuisine: Japanese
Print Recipe

Description

If you need a go-to weeknight dinner without a ton of effort, these salmon rice bowls are it. Flaky salmon glazed with Japanese BBQ sauce, fluffy sushi rice, and plenty of crunchy, creamy toppings. These salmon bowls are easy and SO GOOD!

Ingredients

Scale

For the Sushi Rice:

  • 2 cups sushi rice 
  • 2 ¼ cups water
  • 3–4 tablespoons rice vinegar

For the Salmon:

  • 2 pounds salmon
  • 2–3 tablespoons Japanese BBQ Sauce
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 tablespoon sesame seeds

Additional Bowl Toppings:

  • Crispy seaweed
  • Sliced avocado
  • Thinly sliced cucumber
  • Salted peanuts 
  • Furikaki seasoning
  • Soy sauce
  • Wasabi 

Instructions

  1. Preheat the oven to 425 degrees. Meanwhile, make the sushi rice: Pour 2 cups of rice into a strainer and rinse until water runs clear (about 2-3 minutes). After rinsing, pour 2 1/4 cups water and rinsed rice into a medium pot and give a quick stir.
  2. Bring mixture to a boil. Once boiling, turn the heat to low, cover with a lid and simmer for 18 minutes. Keep covered, turn off the heat and let sit for 15 minutes (or until you’re ready to use it). The longer the rice sits the better! Right before serving the rice, fluff with a fork then use a wooden spoon to fold 3-4 tablespoons of the vinegar into the rice making sure not to make the rice become mushy. Taste and add more vinegar if needed.
  3. While the rice is cooking, prepare the salmon. Brush the salmon with the BBQ sauce and sprinkle evenly with salt, ginger and sesame seeds. Bake for 20-25 minutes until salmon easily flakes with a fork. 
  4. Assemble your bowl with some sushi rice, salmon and any toppings you love! My favorite is a little bit of everything including cucumbers, avocado, peanuts (trust me), some furikaki, soy sauce and wasabi. I like to use the seaweed to make tiny hand rolls or sushi tacos. Have fun with it and enjoy your own creation!

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