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This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.

Salmon Rice Bowl
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Here’s a dinner idea we could eat on repeat every night of the week: Salmon Rice Crunch Bowls! This tasty bowl of salmon and rice has a few flavor secrets that make extra crave-able. The chunks of tender fish are covered in a salmon marinade that’s savory, garlicky and a little sweet. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo to really make it pop. Sprinkle it with crunchy fried onions to seal the deal!

Ingredients in this salmon rice bowl recipe

This salmon rice bowl is so much fun, we might eat it every day of the week if we could. It’s become one of our favorite salmon recipes to date, and you can make it with leftover or canned salmon, too. The crunch part of the bowl is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. It mimics the textures and flavors in a sushi crunch roll, using purchased crispy fried onions to mimic the crunchy tempura flakes (genius, Lindsay!). Here’s what you’ll need for this salmon rice bowl:

  • 1 recipe Marinated Salmon
  • Long grain white rice
  • Avocados
  • English cucumber
  • Carrots
  • Radishes
  • Mayonnaise
  • Sriracha hot sauce
  • Crunchy fried onions
  • Chunky sea salt or soy sauce
Salmon rice bowl

About those crispy fried onions

Other than the marinated salmon, the crispy fried onions are the key to this salmon rice bowl! After trying this flavor secret, we now like to sprinkle crispy fried onions on all our bowl meals and salads. Here are a few tips:

  • Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
  • Sprinkle over the whole bowl as a garnish. This mimics the texture of a sushi crunch roll, and also brings a little savory onion flavor to the party.
  • Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a Caesar salad or kale Caesar.
Salmon marinade

Keys to the marinated salmon

This salmon rice bowl is good with any type of salmon, so you can use your favorite salmon recipe. But what really makes it shine is this marinated salmon! It adds an extra punch of flavor with soy sauce, rice vinegar, brown sugar and garlic. Here are a few things to know:

  • Place the salmon in shallow dish, then pour in the marinade mixture. The recipe below makes about ¾ cup marinade which works for 1 pound of salmon.
  • Marinate at room temperature for at least 30 minutes. You can allow the salmon to marinate for up to 3 hours refrigerated; if so, allow it to stand at room temperature 30 minutes before cooking.
  • Tap off excess marinade and sprinkle with salt and pepper. Removing excess marinade is important if you’re pan searing so the pan won’t spit (it’s not as necessary for grilling, since excess marinade can fall between the grates).
  • Cook using your favorite cooking method. Make pan seared salmon, broiled salmon, or grilled salmon following these linked methods.

Variations on this salmon rice bowl

Want to make an even quicker salmon rice bowl? Use different flavors? Here are a few ideas:

  • Speed it up with smoked salmon or canned salmon. This makes a super quick weeknight meal. If using canned salmon, drain it and mix it with a little olive oil, salt and pepper before serving. Smoked salmon has enough seasoning on its own.
  • Use different vegetables. Use whatever you have on hand! Try broccoli, edamame, shredded red cabbage, or sliced bell peppers. Add a handful of pickled red onions for a tang pop.
  • Add a different flavor profile. Swap out the spicy mayo for cilantro lime dressing and use quick black bean and corn salad for the vegetables for Latin-style flavors.

How would you customize this salmon rice crunch bowl? Let us know in the comments below!

Salmon rice bowl recipe

Tips for buying salmon

The most important thing about this salmon and rice recipe is the quality of the fish. In a bowl meal that’s got a great sauce like this one, you can get away with slightly lower quality than the typical salmon recipe. However, keep in mind that lower quality salmon can taste fishy, have a mushy texture, and sometimes oozes that white stuff (called albumin) when it’s cooked. While it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

  • 1 to 1 1/2-inch thick fillets are nice for marinated salmon; you might find it labeled center cut at the store.
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
  • Buy fresh salmon if possible. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid the economy-sized bags, which we’ve found have thinner fillets that taste more fishy.

More salmon recipes

Love cooking with this versatile fish? Try these tasty salmon recipes:

This salmon rice bowl recipe is…

Gluten-free, dairy-free and pescatarian.

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Salmon Rice Bowl

Salmon Rice Crunch Bowl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

This salmon rice bowl recipe stars marinated salmon, fresh veggies, and the best part: crunchy bits of fried onion! It’s irresistible.


Ingredients

Scale
  • 1 recipe Marinated Salmon (or your favorite salmon recipe*)
  • 1 cup long grain white rice
  • 2 ripe avocados, diced
  • 1/2 English cucumber, diced
  • 2 large carrots, julienne peeled or shredded
  • 4 radishes, sliced
  • ½ cup mayonnaise
  • 1 ½ tablespoons Sriracha
  • Crunchy fried onions, to garnish (required!)
  • Chunky sea salt, to garnish (or soy sauce)

Instructions

  1. Rinse the rice. Bring 1 ½ cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 minutes. Then fluff with a fork and serve.
  2. Make the Marinated Salmon (pan seared, broiled or grilled). When it’s finished, flake the salmon into large chunks with a fork.
  3. Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
  4. Make the spicy mayo: mix together the mayonnaise and the Sriracha. 
  5. To serve, place the rice in a bowl and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

Notes

*To make an even quicker salmon bowl, use smoked salmon or canned salmon (drained and seasoned with a bit of olive oil, salt and pepper).

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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10 Comments

  1. Amy says:

    I have to let you know how much my family is loving these bowls! I first tried this recipe a couple months ago and since then my three teenagers request this meal almost every week – not an exaggeration! I make it with the Marinated Salmon recipe and have been baking the fish but look forward to trying it on the grill when the weather warms up. It’s rare for all five of us to be equally enthusiastic about a meal, so this recipe is a definite keeper!






    1. Alex Overhiser says:

      That’s so great! Thank you for the comment :)

  2. Anonymous says:

    Is the salmon rice crunch bowl to be served warm or room temp or cold?

    1. Alex Overhiser says:

      We prefer it warm!

  3. Meridith Lafrenz says:

    Very tasty, even without the fried onions, which I bought and opened but forgot about until after we’d finished eating! I’ll have to make it again soon to get that extra bit of deliciousness.






  4. C Harri says:

    Hi! I made your Salmon Rice Crunch Bowl recipe and absolutely loved it! I wish I had more fish but since I don’t, I’m going to try it with vegan chicken tonight. Thank you for a delicious meal. I would give this recipe more than 5 stars!






    1. Alex Overhiser says:

      So glad to hear that! Thank you :)

  5. Cristina W says:

    LOVE this recipe. I did the marinated salmon and broiled it. Used veggies I had (shredded carrots, avocado, mini cucumbers, edamame) no radish. Fiancé said it was restaurant level meal! Thank you! Onion crispies are amazing addition btw so don’t skip those!






    1. Alex Overhiser says:

      So glad you enjoyed!