Japanese food is one of my favorite cuisines, and if you’re a fan of Japanese flavors, then this easy salmon rice bowl recipe will be right up your alley. Packed with flavor and super easy to make, this is perfect for a quick and satisfying meal that you can make the night off or meal prep for the week.
Choosing Your Salmon
When it comes to choosing salmon, I love to use wild-caught King Salmon with bones removed and skin still on. It’s my favorite type of salmon to use for my recipes.
It is a fantastic source of omega-3 fatty acids and has a rich, buttery taste that pairs perfectly with the other ingredients in this dish. Plus, it’s incredibly versatile and can be cooked in so many different ways.
Start Adding the Flavor
Once you have your salmon fillets, I love to dress them with honey mustard. The combination of sweet honey and tangy mustard creates a flavorful and slightly tangy glaze that works well with the flaky salmon. I like to bake my salmon in the oven, but I’ve seen it cooked in an air fryer, and even seared salmon would be a great option.
Now to give it that Japanese inspiration, once it’s ready to serve, I top this off with my favorite Teriyaki sauce, Soy Vay’s Veri Veri Teriyaki Marinade and Sauce, and add sesame seeds. I’ve talked before about how versatile this marinade is and it’s also used in my Teriyaki Braised Short Rib Tacos with Mushrooms and Onions and Cabbage Slaw recipe.
Serve It with Rice
For the rice, brown Basamati rice is my go-to, but feel free to choose any rice you have on hand – sushi rice, short-grain rice, jasmine rice, or whatever you prefer. I love to use brown rice because it’s a nutrient-rich whole grain that’s high in fiber, which aids in digestion. It also has a lower glycemic index than white rice, making it suitable for those managing blood sugar levels. Overall, it’s a nutritious and delicious option to include in your diet, and it’s such a great rice to pair with the salmon.
Include Some Veggies
Now to add some vegetables to the dish, I include baked broccolini drizzled with some olive oil, salt and pepper, and shredded carrots as some of my main ingredients. This is a great way to add a nice crunch and texture to the dish. The great part about this bowl is that there are so many other toppings you can include, like sliced avocado, spicy mayo, green onions, toasted sesame oil, sliced Persian cucumbers, and even some seaweed snacks.
As someone who loves to share recipes, I hope you enjoy this quick and flavorful Japanese-inspired salmon rice bowl. It’s a delicious and satisfying meal that I repeatedly reach for in my box of salmon recipes. So grab your apron, check out the recipe card below, gather your ingredients, and get ready to enjoy a great meal. Bon appétit!
INGREDIENTS:
Salmon
- 2 pounds salmon, bones removed, skin on
- 3 tablespoons honey-mustard
- Oil for drizzling
- Kosher salt and black pepper to season
Rice
- 2 cups brown basmati rice
Broccolini
- 1.5 lb broccolini
- Oil for drizzling
- Kosher salt and black pepper to season
Additional Ingredients
- Teriyaki Sauce (Soy Vay’s Veri Veri Teriyaki Marinade and sauce)
- Shredded carrots
- Sesame seeds
- Slices of avocado
DIRECTIONS:
- Place salmon on a (pareve) parchment paper lined baking sheet and season with salt and pepper. Spread honey mustard all over and drizzle with oil. Bake at 375º for 25–30 minutes (Let cool an additional 10-15 minutes longer if you’re preparing for 6 servings) for tender salmon or until flaked easily with a fork.
- To make the rice, combine rice and 4 cups water (or 2 cups water for 2 servings, and 6 cups water for 6 servings) in a medium
(pareve) saucepan. Bring to a boil, then reduce to a simmer. Simmer covered for about 50 minutes or until cooked through. Remove from heat and leave covered to continue steaming for an additional 5–8 minutes. For fluffy rice, the best way is to use a wooden spoon or rice paddle to fluff. (Feel free to also use a rice cooker if you have that as well.) If you don’t plan to eat all the rice, store it in an airtight container in the fridge for later. - While the rice cooks, make the broccolini. Trim off the ends of the broccolini and cut into 2-inch pieces. Place the broccolini on a parchment-lined baking sheet and season with salt and pepper. Coat in oil and roast at 375º for 20–25 minutes.
- When you’re ready to serve, place your bed of rice in a medium bowl or shallow bowl and place your salmon, broccolini, and shredded carrots on top of the rice.
- Add teriyaki sauce and sesame seeds to the top of the salmon; now the only thing is to eat!
Japanese Inspired Salmon Rice Bowls
Ingredients
INGREDIENTS:
- 2 pounds Salmon bones removed, skin on
- 3 tablespoons Honey-mustard
- Oil for drizzling
- Kosher salt and black pepper to season
- 2 cups brown basmati rice
- 1.5 lb broccolini
- Oil for drizzling
- Kosher salt and black pepper to season
- Teriyaki Sauce Soy Vay’s Veri Veri Teriyaki Marinade and sauce
- Shredded carrots
- Sesame seeds
- Slices of avocado
Instructions
DIRECTIONS:
- Place salmon on a (pareve) parchment paper lined baking sheet and season with salt and pepper. Spread honey mustard all over and drizzle with oil. Bake at 375º for 25–30 minutes (Let cool an additional 10-15 minutes longer if you’re preparing for 6 servings) for tender salmon or until flaked easily with a fork.
- To make the rice, combine rice and 4 cups water (or 2 cups water for 2 servings, and 6 cups water for 6 servings) in a medium
- (pareve) saucepan. Bring to a boil, then reduce to a simmer. Simmer covered for about 50 minutes or until cooked through. Remove from heat and leave covered to continue steaming for an additional 5–8 minutes. For fluffy rice, the best way is to use a wooden spoon or rice paddle to fluff. (Feel free to also use a rice cooker if you have that as well.) If you don’t plan to eat all the rice, store it in an airtight container in the fridge for later.
- While the rice cooks, make the broccolini. Trim off the ends of the broccolini and cut into 2-inch pieces. Place the broccolini on a parchment-lined baking sheet and season with salt and pepper. Coat in oil and roast at 375º for 20–25 minutes.
- When you’re ready to serve, place your bed of rice in a medium bowl or shallow bowl and place your salmon, broccolini, and shredded carrots on top of the rice.
- Add teriyaki sauce and sesame seeds to the top of the salmon; now the only thing is to eat!
