Crispy Asian Salmon Bowls

An Asian Salmon Rice Bowl is the perfect way to turn simple ingredients into a crave-worthy meal. With crispy honey-soy glazed salmon, fluffy rice, and a mix of fresh, crunchy veggies, this bowl is loaded with everything you crave in an Asian Rice Bowl.

The best part? You can customize this salmon bowl however you like. Use your favorite grain—white rice, brown rice, or quinoa—then load up on crunchy cucumbers, creamy avocado, edamame, carrots, or spicy kimchi. Finish it off with sesame seeds, fresh herbs, and a drizzle of spicy mayo for that extra kick.

Trust me, this dinner will be on repeat. 

Why You'll Love this Asian Salmon Bowl

• Quick & Easy: Ready in just 30 minutes, and even faster with prepped rice and veggies.
• Versatile: Works with fresh, leftover, or canned salmon, any grains, and endless topping combos.
• Great for Meal Prep: Stays fresh in the fridge for 3-4 days, just store delicate veggies separately.

If you love easy rice bowls, be sure to try these Asian Ground Turkey Bowls, Teriyaki Chicken Bowls, and Korean Beef Bowls for more quick, delicious meals

Ingredients and Substitutions

Here is everything you need for these salmon bowls and some ideas for easy swaps.

• Salmon: Any salmon will work, whether it’s farm-raised, wild, coho, or even frozen (just make sure it’s defrosted). I love using cubed salmon for this dish, but you can also go with whole filets if that’s your preference. Not a fan of salmon? Feel free to swap it out for shrimp, tuna, or even chicken!
• Soy sauce: Soy sauce is the key ingredient in the marinade and sauce, adding depth and umami. Tamari or coconut aminos are perfect substitutes for soy sauce if you’re looking for a gluten-free option.
• Honey: Honey gives the sauce a subtle sweetness and is key to that crispy exterior. If you’re out of honey, you can use pure maple syrup or brown sugar for a similar effect. 
• Garlic and ginger: Fresh is always best, but if you’re in a rush, you can use the refrigerated ginger and garlic pastes found in the produce section.
• Vegetables: This rice bowl is super versatile, so feel free to use any mix of cooked or raw veggies. Some favorites include cucumbers, carrots, cabbage, green onions, sugar snap peas, snow peas, and thinly sliced red onion. You can even toss in some avocado or kimchi for extra flavor!
• Rice: I love using steamed brown or white rice as the base. This recipe also works great with sushi rice (like in these easy sushi bowls), quinoa, cauliflower rice, greens, or even noodles. Leftover rice, frozen precooked rice, or microwavable rice is a great shortcut.

How to Make the Perfect Salmon Bowl

Follow these easy steps and tips to make a really delicious salmon bowl.

1. Marinate and cook the salmon

Start by marinating the salmon in the soy honey mixture. Fifteen minutes is enough to add plenty of flavor, but if you have time, marinate it for 30-60 minutes. Then cook the salmon in a skillet for 2-3 minutes per side. It doesn’t take long at all. You could also cook it in the oven, like in these Salmon Sushi Bowls.

• Skillet: Heat a skillet over medium-high heat, remove the salmon from the marinade, letting the excess drip away, and cook in a single layer for 2-3 minutes until browned; flip and cook for another 2-3 minutes until cooked to your liking.
• Air Fryer: Preheat the air fryer to 400°F (200°C), remove the salmon from the marinade, letting excess drip off, and cook in the air fryer for 8-10 minutes, flipping halfway through until the salmon is crispy and cooked to your liking.
• Grill: Preheat the grill to medium-high heat, remove the salmon from the marinade, letting excess liquid drip off, then grill for 4-5 minutes per side, flipping gently until the salmon is cooked through and has nice grill marks.
• Oven: Preheat the oven to 400°F (200°C), remove the salmon from the marinade, place it on a lined baking sheet, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
• Broiler: Preheat the broiler to high, remove the salmon from the marinade, place it on a broiler-safe pan, and broil for 5-7 minutes until the salmon is lightly browned and cooked to your liking.

2. Preparing the rice

I almost always use frozen rice for this recipe to keep things easy.  Follow the instructions on the package since rice varies significantly in how long it takes to cook. Add a splash of rice vinegar to your cooked rice for some extra flavor. 

3. Prep veggies

This recipe works best with some crunchy veggies to create different textures. Taking inspiration from sushi rolls, poke bowls, and sushi bowls, I like to add cucumbers, carrots, cabbage, edamame, and avocado. You could also add some stir-fried vegetables, bok choy, or any leftover cooked vegetables.

4. Add toppings

Add diced mango, crunchy seaweed, kimchi, sesame seeds, pickled veggies, or nuts. This is amazing with fresh herbs like cilantro, mint, and basil.

5. Drizzle with sauce

Add more flavor with Sriracha, spicy mayo, teriyaki sauce, sesame ginger dressing, or any other sauce you like. Or make my favorite spicy mayo below. 

• Ingredients:
  • 1/4 cup plain Greek yogurt
  • 2 tbsp light mayo (or Japanesee kewpie mayo)
  • 1-2 tbsp Sriracha (adjust based on desired spice level)
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp lime juice (optional, for added tang)
• Instructions:
  • In a small bowl, combine Greek yogurt, mayo Sriracha, soy sauce, garlic powder, and lime juice (if using). Stir well until the sauce is smooth and evenly combined.

Is This the Same as the Viral TikTok Asian Salmon Rice Bowl?

While this Asian Salmon Rice Bowl differs a bit from the viral TikTok salmon bowl, it’s still packed with flavor and easy to make. Instead of using leftover salmon, this recipe features freshly cooked salmon, along with a garlic-ginger soy sauce and a wider variety of veggies. But don't worry—if you're a fan of the viral version, it’s simple to adjust this recipe to match that style.

Here’s how to make it TikTok-style:

1. Start by flaking leftover salmon in a microwave-safe dish.
2. Layer cooked rice on top of the salmon, and add an ice cube into the rice to help it reheat more evenly.
3. Cover the dish with parchment paper, and microwave for 2-2.5 minutes, or until the salmon and rice are heated through.
4. Stir in 1-2 tbsp of soy sauce, 1-2 tbsp of kewpie mayonnaise, and 2 tsp of Sriracha.
5. Top with seaweed sheets, kimchi, diced avocado, or any other toppings you love.

This way, you can enjoy a delicious TikTok-style salmon bowl, or stick with the fresh salmon option for a slightly healthier twist!

Can I use canned salmon in this recipe?

Yes! Canned salmon is a convenient and affordable option for this dish. Drain the canned salmon, toss with the marinade and let sit for 15-20 minutes to soak up the flavor. It's a great time-saver and can be more affordable than fresh salmon.

Avoid Common Mistakes

Check out these tips to ensure your salmon bowls are restaurant quality. 

• Overcooking the salmon: This can make the salmon dry. Keep an eye on your cooking time, whether you're pan-frying, grilling, or baking, to prevent this. Salmon should be cooked to 125 degrees for medium and 145 degrees for more well done. 
• Salmon isn't crispy: If you don't drain the marinade off the salmon before cooking, it can cause the salmon to steam rather than crisp up. Be sure to let any excess drip off and make sure not to overcrowd the pan.