There are some meals that just hit the spot every single time, and for me, a beautifully constructed salmon and rice bowl is one of them. It’s that wonderful balance of wholesome, nourishing ingredients and deeply satisfying flavours. This isn’t just about throwing some cooked fish on rice; it’s about creating layers of texture and taste that work in harmony. We’re talking about salmon with irresistibly crispy skin and a tender, flaky interior, sitting proudly on a bed of fluffy rice, and brought to life with a glossy, savoury-sweet glaze and vibrant, crunchy vegetables.

This recipe was born from my attempt to recreate a fantastic seared salmon bowl I enjoyed at a little Japanese-inspired cafe in Brighton. Theirs had this incredible glaze that clung to the fish perfectly, and I was determined to figure it out at home. After a bit of tinkering in my own kitchen, I’ve landed on this version, which has become a staple for our midweek dinners. It feels a little bit special, yet it comes together so straightforwardly.

It’s the kind of dish that works beautifully for a healthy lunch that will actually keep you full, but it’s also elegant enough to serve when you have friends over. The combination of the rich, oily salmon, the simple rice, the fresh vegetables, and that umami-packed sauce is something that always gets compliments. It’s a complete meal in one bowl that leaves you feeling good.

Recipe Overview

This salmon and rice bowl recipe focuses on achieving two key things: perfectly seared salmon with shatteringly crisp skin, and a versatile, delicious soy-honey glaze that ties everything together. The fish is the star, cooked precisely to be moist and flaky. It’s served over your choice of rice and accompanied by fresh, colourful vegetables for texture and nutrition. After a few attempts, I realised the secret to the perfect glaze is simmering it for just a minute longer than you think you need; it thickens beautifully as it cools.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Salmon and Rice Bowl Recipe

• Genuine Flavour: The glaze is a wonderful mix of salty, sweet, and savoury notes from the soy sauce, honey, garlic, and ginger. It caramelises on the seared salmon, creating a taste that is rich without being heavy.
• Ready in Under 30 Minutes: From start to finish, this complete meal comes together in about half an hour, making it ideal for those busy weeknights when you want something substantial and wholesome without spending hours in the kitchen.
• A Flexible Recipe: This bowl is incredibly adaptable. You can swap the asparagus and carrots for broccoli, edamame, or bell peppers. Use brown rice or quinoa instead of white rice. It’s easy to make it your own based on what you have in the fridge.
• Great for Meal Prep: The components can be prepared ahead of time and assembled just before serving. It works wonderfully for packing a lunch that will be the envy of the office.
• Family Tested: My family adores this healthy salmon rice bowl. Even my partner, who isn’t the biggest fish fan, asks for this one specifically because the crispy skin and flavourful sauce win him over every time.

Salmon and Rice Bowl Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 2 servings

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Ingredients You’ll Need

For this recipe, we’re using fresh, simple ingredients that you can find in any supermarket. When it comes to soy sauce, the quality really does make a difference. I always reach for Kikkoman Naturally Brewed Soy Sauce for its balanced, less harsh flavour profile compared to some other brands.

• For the Salmon and Rice:
• 2 salmon fillets (about 150g each), skin-on and scaled
• 1 tbsp olive oil
• 180g jasmine or sushi rice
• 360ml water
• Pinch of salt
• For the Glaze:
• 60ml low-sodium soy sauce
• 2 tbsp honey or maple syrup
• 1 clove garlic, finely minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• For the Bowl Toppings:
• 1 large carrot, julienned or spiralised
• 1/2 cucumber, thinly sliced
• 100g asparagus spears, woody ends snapped off
• 1 spring onion, finely sliced
• 1 tsp toasted sesame seeds
• Pickled ginger (optional, for serving)

Sara’s Tip: Make sure your salmon fillets are as dry as possible before they hit the pan. I pat them thoroughly with a paper towel on all sides, especially the skin. This is the non-negotiable step for getting that super crispy result.

How to Make This Salmon and Rice Bowl Recipe

The process is quite straightforward. We’ll cook the rice, prepare the vegetables and the glaze, and then focus on searing the salmon to perfection. The key is having everything prepped and ready to go before you start cooking the fish.

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice, 360ml of water, and a pinch of salt to a small saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. Once cooked, turn off the heat and let it stand, covered, for another 5-10 minutes. Fluff with a fork before serving.
2. Prepare the Vegetables: While the rice is cooking, prepare your vegetables. I like to quickly blanch the asparagus. Bring a small pan of water to a boil, add the asparagus, and cook for just 2-3 minutes until tender-crisp. Immediately drain and run under cold water to stop the cooking process and retain its vibrant green colour. Set aside. Prepare the carrot, cucumber, and spring onion.
3. Make the Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until well combined. Set aside.
4. Prep the Salmon: Pat the salmon fillets completely dry with paper towels. This step is crucial for crispy skin. Season the flesh side lightly with salt and pepper.
5. Sear the Salmon: Heat the olive oil in a non-stick frying pan over a medium-high heat. Once the pan is hot, carefully place the salmon fillets skin-side down. Press down gently with a spatula for 10-15 seconds to ensure the entire skin makes contact with the pan. Cook for 4-6 minutes, without moving it, until the skin is deeply golden and releases easily from the pan. You can see the fish cooking from the side.
6. Flip and Glaze: Flip the salmon fillets over. Reduce the heat to medium-low. Pour the prepared glaze into the pan around the salmon (not directly on the crispy skin). Let it bubble and thicken for 1-2 minutes, spooning it over the flesh of the salmon. The salmon will finish cooking in the simmering sauce. Be careful not to overcook it; it should be just cooked through. For guidance on cooking fish safely, the UK’s Food Standards Agency offers helpful advice.
7. Assemble the Bowls: Divide the fluffed rice between two bowls. Top with the blanched asparagus, fresh carrot, and cucumber. Carefully place a seared salmon fillet in each bowl. Drizzle any remaining glaze from the pan over the salmon and rice.
8. Garnish and Serve: Sprinkle with sliced spring onions and toasted sesame seeds. Add a side of pickled ginger if you like. Serve immediately and enjoy your delicious seared salmon bowl.

Tips From My Kitchen

• Temperature Control: Don’t have the pan screaming hot when you add the salmon. A medium-high heat is enough to render the fat and crisp the skin without burning it before the flesh is cooked. If the oil is smoking aggressively, it’s too hot.
• The Secret Step: I learned that resisting the urge to move the salmon while the skin is searing is key. Let it be. This allows a proper crust to form. If you try to move it and it sticks, it’s not ready yet. Give it another minute, and it will release itself. This is a fundamental technique for pan-frying salmon perfectly.
• Make-Ahead: You can cook the rice, chop the vegetables, and mix the glaze up to a day in advance. Store them in separate airtight containers in the fridge. This turns the recipe into a 10-minute assembly job when you’re ready to eat.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The salmon skin will lose its crispness upon reheating, but the flavours will still be wonderful. I usually flake the leftover salmon and mix everything together for a tasty cold salad the next day.

Equipment You’ll Need

• Large non-stick frying pan or skillet
• Sharp knife and cutting board
• Small saucepan with a lid (for the rice)
• Small mixing bowl (for the glaze)
• Tongs or a fish spatula

Common Mistakes to Avoid

• Overcrowding the pan: If you are doubling the recipe, cook the salmon in two batches. Overcrowding the pan lowers the temperature, which creates steam and prevents the skin from getting properly crispy. Give each fillet plenty of space.
• Wrong temperature: Starting with a cold pan will result in the skin sticking and tearing. Starting with a pan that’s too hot will burn the skin before the fish is cooked. A shimmering, hot pan is what you’re aiming for.
• Skipping the rest time for rice: Letting the rice stand off the heat for 5-10 minutes is essential. This step allows the steam to redistribute, resulting in evenly cooked, fluffy grains rather than a mushy or wet base for your salmon bowl.

Delicious Variations to Try

One of the best things about a bowl recipe is how easy it is to customise. Here are a few variations we love:

• Spicy Salmon Bowl: Add a teaspoon of sriracha or a pinch of chilli flakes to the glaze for a welcome kick of heat. A drizzle of chilli oil at the end also works wonders.
• Teriyaki Tofu Bowl: For a vegetarian version, swap the salmon for firm tofu. Press the tofu well, cut it into cubes, and pan-fry until golden before adding the glaze.
• Different Protein: This glaze and bowl concept is fantastic with other proteins. Try it with seared prawns or thinly sliced chicken breast. For a flavour profile that’s a bit different but equally delicious, check out my recipe for Bang Bang Chicken Thighs, which could easily be adapted for a bowl.

What to Serve With This Salmon and Rice Bowl

This is a complete meal in itself, but if you want to add a few extra elements, here are some ideas:

• Miso Soup: A small bowl of simple miso soup served alongside makes the meal feel even more authentic and comforting.
• Edamame Beans: A side of steamed and lightly salted edamame beans adds extra protein and a lovely bite.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the salmon beautifully.

Frequently Asked Questions

Salmon and Rice Bowl Recipe

A delicious and healthy bowl featuring pan-seared salmon with crispy skin, a sweet and savory glaze, fluffy jasmine rice, and fresh, crisp vegetables.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Asian-inspired

Calories: 690

Ingredients Method Notes

Ingredients

  

For the Salmon and Rice

• 2 salmon fillets about 150g each, skin-on and scaled
• 1 tbsp olive oil
• 180 g jasmine or sushi rice
• 360 ml water
• Pinch of salt

For the Glaze

• 60 ml low-sodium soy sauce
• 2 tbsp honey or maple syrup
• 1 clove garlic finely minced
• 1 tsp fresh ginger grated
• 1 tsp sesame oil

For the Bowl Toppings

• 1 large carrot julienned or spiralised
• 1/2 cucumber thinly sliced
• 100 g asparagus spears woody ends snapped off
• 1 spring onion finely sliced
• 1 tsp toasted sesame seeds
• Pickled ginger optional, for serving

Method

 

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice, 360ml of water, and a pinch of salt to a small saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. Once cooked, turn off the heat and let it stand, covered, for another 5-10 minutes. Fluff with a fork before serving.
2. Prepare the Vegetables: While the rice is cooking, prepare your vegetables. I like to quickly blanch the asparagus. Bring a small pan of water to a boil, add the asparagus, and cook for just 2-3 minutes until tender-crisp. Immediately drain and run under cold water to stop the cooking process and retain its vibrant green colour. Set aside. Prepare the carrot, cucumber, and spring onion.
3. Make the Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until well combined. Set aside.
4. Prep the Salmon: Pat the salmon fillets completely dry with paper towels. This step is crucial for crispy skin. Season the flesh side lightly with salt and pepper.
5. Sear the Salmon: Heat the olive oil in a non-stick frying pan over a medium-high heat. Once the pan is hot, carefully place the salmon fillets skin-side down. Press down gently with a spatula for 10-15 seconds to ensure the entire skin makes contact with the pan. Cook for 4-6 minutes, without moving it, until the skin is deeply golden and releases easily from the pan. You can see the fish cooking from the side.
6. Flip and Glaze: Flip the salmon fillets over. Reduce the heat to medium-low. Pour the prepared glaze into the pan around the salmon (not directly on the crispy skin). Let it bubble and thicken for 1-2 minutes, spooning it over the flesh of the salmon. The salmon will finish cooking in the simmering sauce. Be careful not to overcook it; it should be just cooked through. For guidance on cooking fish safely, the UK's Food Standards Agency offers helpful advice.
7. Assemble the Bowls: Divide the fluffed rice between two bowls. Top with the blanched asparagus, fresh carrot, and cucumber. Carefully place a seared salmon fillet in each bowl. Drizzle any remaining glaze from the pan over the salmon and rice.
8. Garnish and Serve: Sprinkle with sliced spring onions and toasted sesame seeds. Add a side of pickled ginger if you like. Serve immediately and enjoy your delicious seared salmon bowl.

Notes

For the crispiest skin, ensure the salmon fillets are patted completely dry before searing. Serve with pickled ginger for an extra kick of flavor.

I really hope you enjoy making this salmon and rice bowl recipe. It’s one of those meals that proves healthy food can be incredibly flavourful and satisfying. And if you’re looking for another brilliant weeknight dinner idea, you might want to give my Bacon Brown Sugar Chicken Tenders a try next! Please let me know how you get on in the comments below – I love hearing about your kitchen adventures!

Happy cooking,
Sara Gomez