Description

Some recipes don’t just feed you — they save you. This Salmon Rice Bowl is one of those meals. It was born on a busy weeknight when time was short, energy was low, and the fridge didn’t offer many options. What came together was a simple, nourishing bowl that tasted far better than the effort it required.

Flaky salmon, warm rice, crisp cucumber, and a savory soy-sesame drizzle create a balanced meal that feels comforting yet fresh. Best of all, it’s flexible, quick, and packed with protein — perfect for weeknight dinners that need to be both easy and satisfying.

Ingredients

Scale

Bowl Base

2 salmon fillets (4–5 oz each, skin-on or skinless)
Salt and black pepper, to taste
1 tablespoon olive oil or avocado oil
2 cups cooked rice or quinoa
½ large cucumber, thinly sliced
1 tablespoon sesame seeds (optional)
2 tablespoons sliced green onions (optional)

Soy-Sesame Drizzle

2 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey or maple syrup
1 teaspoon fresh grated ginger (optional)

Instructions

1. Cook the Salmon

Pat salmon dry with paper towels and season both sides with salt and pepper.
Heat oil in a skillet over medium heat. Once hot, place salmon in the pan (skin-side down if using skin-on).
Cook for 3–4 minutes without moving, then flip and cook another 3–4 minutes until flaky and opaque. Remove from heat and gently flake into chunks.

2. Make the Sauce

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and ginger. Taste and adjust if needed.

3. Assemble the Bowls

Divide warm rice or quinoa between two bowls.
Top with flaked salmon and sliced cucumber.

4. Finish & Serve

Drizzle generously with the soy-sesame sauce.
Sprinkle with sesame seeds and green onions if using. Serve warm or slightly chilled.

Notes

Dry salmon = better sear. Always pat it dry before cooking.
Don’t rush the flip. Let the salmon release naturally from the pan.
Use leftovers smartly. This bowl is just as delicious cold the next day.
Make extra sauce. It keeps well in the fridge for up to 1 week.