Salmon Rice Bowls
Made with deliciously seasoned sushi rice and salmon that is broiled to perfection in just minutes, these Salmon Rice Bowls are both hearty and healthy! Add your favorite veggies, drizzle with a bit of soy sauce and enjoy!
After a December filled with holiday treats, I’ve been leaning toward more nutritious dinners. While summer calls for hearty salads, winter has us craving warmth. These soy-glazed salmon rice bowls with seasoned sushi rice are our go-to: flavorful, balanced and loaded with fresh veggies!

Key ingredients
- Salmon: You can use either skin-on or skinless salmon for this recipe.
- Glaze: The salmon glaze calls for soy sauce, honey, lime juice, garlic powder and olive oil. Pro Tip: Swap in Trader Joe’s Soyaki Sauce for an easy shortcut.
- Sushi rice: While Japanese short-grain rice (sushi rice) is great for this recipe, I actually used calrose rice and it worked wonderfully. If you decide to use a different type of rice, just make sure to cook it according to package instructions.
- Rice seasoning: While the rice cooks, heat rice vinegar, sugar, and a pinch of salt on the stovetop or in the microwave (10-second increments) until the sugar dissolves.
Step by step instructions
- Cook the sushi rice. Rinse the rice, cook it with water and salt, then let it sit. Mix rice vinegar, sugar and salt, heat until dissolved, and toss with the cooked rice.
- Prepare the soy-glazed salmon. Preheat the broiler and line a baking sheet. Mix the glaze ingredients, coat the salmon, and broil skin-side down for 10-15 minutes, brushing with more glaze if desired.
- Assemble the bowls. Layer bowls with sushi rice, salmon, and veggies. Add a drizzle of soy sauce and sesame oil, if you like.
A note on broiling salmon: Broiling has recently become my go-to method for cooking salmon. It creates an incredibly crispy, seared crust while the inside remains tender and juicy! To get the perfect broiled salmon, you just need to place the oven rack about 10 inches (25 cm) from the heating element, brush the salmon with your favorite glaze or seasonings and you’re ready to go! I generally cook my salmon for 10-15 minutes to get a medium-cooked finish (about 130°F / 55°C), but you can do a few minutes less if you prefer medium-rare.
Storage
Leftover sushi rice can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it in the microwave with a splash of water.
The salmon will keep in the fridge for about 2 days if stored in an airtight container. To reheat, pop it in the oven at 300°F until warmed through.
FAQs
If you don’t have a broiler you can cook the salmon at 475°F (245°C) until cooked through (about 10 minutes).
If you have a really thick piece of salmon, it may start to get too crispy before the inside is finished cooking. To prevent the salmon from burning, just turn off the broiler and let the fish sit in the hot oven until cooked through. Two or three minutes should definitely be enough!
I use Calrose rice for this recipe as it’s easiest to source where we live and I love the flavor. Japanese short-grain rice (sushi rice) would also work well!
The best part of this recipe is that it can become an entire meal by adding your favorite veggies right to the bowl! We suggest avocado, edamame, shredded carrots and slices of cucumber!
More salmon recipes
Salmon Rice Bowls Recipe
- Total Time: 45 minutes
- Yield: 3
Description
Made with deliciously seasoned sushi rice and salmon that is broiled to perfection in just minutes, these salmon rice bowls are both hearty and healthy!
Ingredients
Sushi Rice
- 1.5 cups (300 grams) sushi rice (calrose rice works well)
- 2 cups (480 ml) water
- 3 tablespoons rice vinegar
- 1.5 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
Soy Glazed Salmon
- 1 pound (450 grams) salmon fillets
- 1/2 teaspoon garlic powder
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Garnishes (optional)
- veggies: avocado, edamame, cucumber, green onion
- garnishes: extra soy sauce, toasted sesame oil, toasted sesame seeds
Instructions
Sushi Rice
- Rinse the rice under cold water until the water runs clear.
- Add the rice to a pot with the water and a pinch of salt. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the rice is tender. Remove from heat and let the rice sit covered and undisturbed for 10 minutes.
- In a small saucepan, add the rice vinegar, sugar and salt.* Heat over medium heat and stir until the sugar dissolves. Remove from heat and set aside to cool.
- When the rice has finished cooking, toss it with the vinegar mixture.
Soy Glazed Salmon
- While the rice is cooking, make the salmon. Preheat the broiler and line a baking sheet with foil. Place the oven rack approximately 8-10 inches (20-25 cm) from the top of the oven.
- In a small bowl, mix together the garlic powder, soy sauce, honey, lime juice and olive oil. Toss the salmon with the mixture to coat evenly or use a brush to glaze the salmon.
- Place the salmon skin-side down on the prepared baking sheet and broil for 10-15 minutes or until the internal temperature reaches 130°F (55°C). Brush on an additional layer of the glaze halfway through (optional).
Assembly
- Layer each bowl with rice, a piece of salmon and your favorite veggies. Drizzle soy sauce and sesame oil over the top if desired.
Notes
Sushi rice seasoning: Instead of using your stovetop, you can also microwave the sushi rice seasoning in 10 second increments. It doesn’t need to be hot, just warm enough so that the sugar dissolves.
Storage: Leftover salmon and sushi rice can be stored separately in airtight containers in the refrigerator. The rice will keep for up to 3 days and the salmon for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Broil
- Cuisine: Japanese
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