This Asian Salmon Bowl is my new addiction!! Served over brown rice topped with cucumbers, avocado and drizzled with a soy-wasabi vinaigrette – SO good!
Salmon Bowl Recipe
My friend Heather shared these amazing salmon bowl recipe with me and all of you! It’s served over brown rice topped with cucumbers, avocado, nori and drizzled with a soy-wasabi vinaigrette – SO good! This has become one of my favorite salmon recipes! It’s healthy, delicious and tastes like a dish you would order at an upscale Asian restaurant. I know you’ll love it! If you want more of sushi-inspired dish, try my salmon sushi pizza. More salmon recipes I love are this roasted salmon rice bowl, air fryer salmon and these Blackened air fryer salmon bites.
Hi there, I’m Heather, a dietitian, a nutrition consultant for Skinnytaste, and the founder of Feel Better Eat Better, an online coaching program for women who struggle with emotional eating, binge eating, overeating, or body image issues.
My sister Lori and I have always shared a love of cooking (and our sister Cyndi has always enjoyed eating our creations!). We swap recipes, spend hours browsing farmers markets, share cookbooks, and really love cooking. I hope you’ll enjoy this salmon bowl recipe!
Ingredients
- Salmon: wild salmon, olive oil spray, salt and fresh black pepper, to taste
- For The Salmon Bowl: cooked brown rice, green onions, avocado, cucumbers, toasted sesame seeds, sprouts such as daikon radish and nori, shredded
- Soy-Wasabi Vinaigrette: soy sauce or Gluten-free Tamari, wasabi paste, mirin, rice vinegar and sesame oil
How To Make A Salmon Bowl
- Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
- Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
- When hot sear salmon, around 2 – 4 minutes per side (depending on the thickness of the fish).
- Divide rice into four bowls equally, 1/2 cup each.
- Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
- Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
- Serve immediately.
Helpful Tips
- Buy Fresh Fish. If fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
- Buying Frozen Fish. If fresh fish isn’t available, buy frozen wild salmon when available.
- How To Defrost Frozen Fish: Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes.
- How To Remove Bones. Wild salmon tends to have a lot of pin bones. Before cooking, make sure to gently run your hand over the surface of the fish to catch any bones that may remain. I have THESE (affiliate link) fish bone tweezers and love them.
More Rice Bowls You Will Love
- Tuna Poke Bowl
- Tofu Poke Bowl
- Roasted Salmon Rice Bowl
- Buffalo Chicken Rice Bowl
- Korean Beef Rice Bowls
Seattle Asian Salmon Bowl
Ingredients
For The Salmon Bowl:
- 1/2 cup green onions, thinly sliced
- 1 English cucumber, sliced
- 1 tbsp toasted sesame seeds
- 1 4- ounce avocado, diced
- 2 cups cooked brown rice
- 3/4 cup sprouts such as daikon radish
- 1 strip nori, shredded
- 16 ounces wild salmon, cut in 4 pieces
- olive oil spray
- salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
- 2 tbsp less sodium soy sauce, or GF Tamari
- 2 tsp wasabi, in tube
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
- Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
- When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
- Split rice into four bowls equally, 1/2 cup each.
- Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
- Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
- Serve immediately.
