Salmon Rice Bowls with Cucumber, Avocado and Sesame

Flaked pan-seared salmon over warm rice, with cool cucumber, creamy avocado, quick-pickled carrot and a simple soy-sesame dressing, makes a bowl that is fresh and filling at the same time. It is the kind of lunch you can assemble from leftovers or cook from scratch in about thirty minutes.

Bowls like this are easy to adapt. The base is rice, the protein is salmon, and everything else is a balance of crunchy, creamy, salty and sour. Once you have the formula you can build it around whatever is in the vegetable drawer.

Cooking salmon in a pan

The most common mistake with salmon is moving it too soon. Once the fillet hits a hot pan it sticks briefly, then releases on its own as a crust forms. Give it a few minutes before you try to lift it. A thin fish spatula slides under the fillet more easily than a thick turner.

Thickness matters more than weight. A one-inch fillet needs about eight minutes in total; thinner tail pieces cook in five or six. If you are unsure, check the center with the tip of a knife: it should be just opaque, with the flakes separating easily.

Choosing rice for bowls

Short-grain rice is slightly sticky and holds together under toppings, which is why it is common in Japanese and Hawaiian-style bowls. Jasmine rice is fragrant and a little softer. Brown rice adds chew and a nutty taste and works well if you cook it a day ahead. Whatever you choose, season the warm rice with a little dressing or a splash of rice vinegar so the base is not bland.

Building a balanced bowl

Think of each bowl as a set of contrasts. The rice and salmon are warm and soft; cucumber and pickled carrot add crunch and acidity; avocado brings creaminess; sesame and nori add savory depth. Other good additions include shelled edamame, shredded red cabbage, radishes, mango, blanched spinach or a soft-boiled egg.

If you prefer a spicier bowl, stir a little chili-garlic sauce or sriracha into the dressing, or add sliced fresh chili on top.

Salmon Rice Bowls with Cucumber, Avocado and Sesame

Flaked pan-seared salmon over warm rice, with cool cucumber, creamy avocado, quick-pickled carrot and a simple soy-sesame dressing, makes a bowl that is fresh and filling at the same time. It is the kind of lunch you can assemble from leftovers or cook from scratch in about thirty minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 fillets (5–6 oz each) salmon skin on or off
• 1 tsp neutral oil
• salt to taste
• 2 cups cooked short-grain or jasmine rice warm
• 1/2 English cucumber thinly sliced
• 1 ripe avocado sliced
• 1 medium carrot cut into matchsticks
• 2 tbsp rice vinegar divided
• 1 tsp sugar for the pickled carrot
• 2 green onions thinly sliced
• 2 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 tsp honey or maple syrup
• 1 tbsp sesame seeds toasted
• 1 sheet nori optional, cut into strips

Method

 

1. Quick-pickle the carrot: toss the matchsticks with 1 tablespoon of the rice vinegar, the sugar and a pinch of salt. Set aside while you cook the fish.
2. Whisk the soy sauce, remaining tablespoon of rice vinegar, sesame oil, ginger and honey in a small bowl to make the dressing.
3. Pat the salmon dry and season lightly with salt. Heat the oil in a nonstick or well-seasoned skillet over medium-high heat. Add the salmon, skin side down if it has skin, and cook without moving for 4–5 minutes until the bottom is golden.
4. Flip and cook 2–4 minutes more, until the thickest part flakes easily and reaches 145°F (63°C). Transfer to a plate and break into large flakes, discarding the skin if you like.
5. Divide the warm rice between two bowls and drizzle with a spoonful of the dressing. Arrange the salmon, cucumber, avocado and drained carrot on top.
6. Sprinkle with green onions, sesame seeds and nori. Serve the remaining dressing on the side.

Notes

• Leftover baked or grilled salmon works perfectly; flake it cold over warm rice.
• Slice the avocado just before serving so it does not brown.

Storing and reheating

Store the cooked salmon, rice and vegetables in separate containers in the refrigerator for up to 2 days. Reheat the rice until steaming; the salmon can be eaten cold or warmed gently. Keep the dressing in a jar for up to a week.

Substitutions

• Use cooked shrimp, baked tofu or canned salmon instead of fresh salmon.
• Swap the rice for cooked quinoa or soba noodles.
• Use coconut aminos instead of soy sauce for a soy-free dressing.
• Replace avocado with shelled edamame or sliced mango.

Common questions

Can I use frozen salmon?

Yes. Thaw it overnight in the refrigerator, then pat it very dry before cooking so it browns.

Is this the same as poke?

No. Poke uses raw fish; this bowl uses fully cooked salmon.

Can I pack it for lunch?

Yes. Pack the avocado whole or add it when you eat, and keep the dressing separate until serving.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.