Tulo

Salmon Bowl Recipe

A rice bowl topped with flaked glazed salmon, sliced avocado, cucumber ribbons, shredded carrot, edamame, and a drizzle of spicy mayo, garnished with scallions and sesame seeds.
Photo by Valeria Boltneva on Pexels

Searing the salmon skin-side down first renders the fat and crisps the skin while keeping the flesh moist, and a fast soy-ginger glaze reduces right in the same pan so the fish picks up flavor without extra dishes or marinating time.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 4 6-oz fillets salmon fillets, skin-on
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 cups cooked white rice
  • 1 medium cucumber, thinly sliced
  • 1 medium avocado, sliced
  • 1 cup shelled edamame, cooked
  • 1 cup carrot, shredded
  • 2 whole scallions, sliced
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp sesame seeds

Nutrition per serving

Calories
795
Protein
50g
Carbs
57g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
  2. 2In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger; set the glaze aside.
  3. 3Heat the sesame oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook undisturbed for 4-5 minutes, until the skin is crisp and releases easily from the pan.
  4. 4Flip the salmon and cook 2-3 minutes more, until the fish flakes easily but is still slightly translucent in the center.
  5. 5Pour the soy-ginger glaze into the skillet around the fillets. Let it bubble and reduce for 1-2 minutes, spooning it over the salmon a few times, until glossy and slightly thickened.
  6. 6Whisk the mayonnaise and sriracha together in a small bowl to make the spicy mayo.
  7. 7Divide the cooked rice among four bowls. Top each with a salmon fillet, cucumber slices, avocado, edamame, and shredded carrot.
  8. 8Drizzle with the pan glaze and spicy mayo, then scatter scallions and sesame seeds over the top before serving.

Tips & variations

  • Swap the rice for cauliflower rice or a bed of greens for a lower-carb bowl.
  • Broiled or air-fried salmon works if a stovetop sear isn't practical; brush with the glaze in the last 2 minutes of cooking so it doesn't scorch.
  • Frozen salmon works well here; thaw it fully in the fridge and pat it very dry before searing so it browns instead of steaming.
  • Add pickled ginger or a handful of shredded red cabbage for extra crunch and acidity.

Storage & reheating

Store the salmon, rice, and toppings in separate airtight containers in the refrigerator for up to 3 days; keep avocado separate and add it fresh, since it browns quickly. Reheat the salmon and rice gently in a covered skillet or microwave until just warmed through, salmon turns rubbery if overheated.

Tips from the Tulo kitchen

  • Cooking the rice earlier in the day and letting it cool slightly before assembling keeps the bowls from turning soggy or wilting the cucumber.
  • A splash of extra rice vinegar stirred into the warm rice while it's still hot gives the whole bowl a brighter, sushi-rice-like flavor.

FAQ

What kind of salmon is best for a salmon bowl?

Skin-on fillets from the thicker center-cut portion of the fish hold together best during searing and give a more even cook than thin tail-end pieces.

Can I use raw salmon instead of cooked?

Only if it's labeled sushi-grade or previously frozen for sashimi use; otherwise stick with cooked salmon, since regular grocery-store fillets aren't handled for raw consumption.

How do I know when the salmon is done?

The fish should flake easily with a fork and reach an internal temperature of 125-130°F (52-54°C) for medium, or 145°F (63°C) if fully cooked through is preferred.

Can I meal prep salmon bowls for the week?

Yes. Cook the salmon and rice and store them separately from raw vegetables and avocado, then assemble bowls fresh each day so the textures stay distinct.

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