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Salmon Power Bowl

Updated: Feb 27

Embark on a culinary journey with our sensational Salmon Rice Bowl recipe that brings together a symphony of flavors and textures in every mouthful. Succulent grilled salmon, marinated to perfection, takes center stage atop a bed of fluffy jasmine rice, creating a harmony of savory and satisfying notes. The bowl is generously adorned with vibrant, crisp vegetables, adding a burst of freshness and nutrients. Drizzled with a tantalizing sauce that strikes a perfect balance between sweet and savory, this salmon rice bowl is a celebration of wholesome ingredients and culinary finesse. Whether you're looking for a nourishing weeknight dinner or a delightful meal to impress, this recipe promises a delectable fusion that will transport your taste buds to new culinary heights.



  • 3 Tbsp soy sauce

  • 2 Tbsp toasted sesame oil

  • 2 Tbsp rice vinegar

  • 1 Tbsp ginger, grated

  • 2 cloves garlic, grated

  • 1 tsp maple syrup

  • 1 ½ pounds salmon filets, cut into cubes


  • 1 cup dry brown rice

  • 2 cups water


  • 1 cup salad greens

  • 1 cup thinly sliced cucumber and carrots


  1. In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, grated garlic. Add the cubed salmon to the remaining marinade and allow to marinate for ~20 minutes.

  2. In a small saucepan, bring water to a strong simmer over medium-high heat. Reduce heat to low, add rice, cover, and cook until water is absorbed and rice is tender.

  3. Turn off the heat and let rice steam with the lid on for 10 minutes.

  4. Heat a large pan over medium-high heat. Once hot, gently place the salmon in the pan, leaving excess marinade behind in the bowl. Cook the salmon cubes for 5-6 minutes total, flipping occasionally until lightly caramelized and the internal temperature reaches 145 F.

  5. Serve the rice in bowls and add the salmon, salad greens, and top with avocado, green onion, seaweed sprinkles, sesame seeds, or wasabi.


(Inspired by Minimalist Baker)

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