Japanese-Inspired Salmon Rice Bowls Deliver Big Flavor, Fast!
While many of our recipes are longtime favorites, this one comes from a bit of recent inspiration. My mom (aka the queen of no-fuss, satisfying weeknight meals 👸🏻) suggested we try a salmon rice bowl—and I’m so glad we did!
Much like our other go-to lunch or dinner bowls, this Soy-Glazed Seared Salmon Rice Bowl will quickly become a dish you make over and over. Trust me, it’s that good.
And like all of our Mom-inspired recipes, this one keeps things simple. With just a handful of ingredients, you’ll get the best flavors in just 45 minutes!
Cubed salmon soaks up a sweet-savory marinade made with shoyu, mirin, and dark brown sugar—think of it like a simpler version of our go-to teriyaki sauce. Toss it in a hot skillet, and let the magic happen! In just minutes, the salmon gets a gorgeous sear, and the marinade turns into a glossy, crave-worthy glaze.
Pile that sticky-sweet salmon into a comforting rice bowl, and top with carrot and cucumber namasu (Mom’s twist on the Japanese-style pickled veggies she grew up with). The namasu adds a fresh crunch and a bright, tangy burst to balance out the richness of the salmon.
It’s one of the easiest, most satisfying meals you can make–and the perfect way to mix up your weeknight rotation!
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Key Components
This salmon rice bowl recipe has 3 main components: sticky-sweet seared salmon, cucumber and carrot namasu (i.e. Japanese-style pickled veggies), and a pile of short-grain rice.
You will need…
- Salmon – As the star of any salmon rice bowl, use the best quality salmon you can find. I suggest looking for wild-caught salmon with firm, pink flesh and nice marbling throughout. For this salmon rice bowl recipe, you’ll also want skinless salmon. If you’re not familiar with removing salmon skin, the folks behind the seafood counter should be able to help you with this very quickly at no extra cost.
- Salmon marinade – A blend of brown sugar, soy sauce, mirin (sweet Japanese rice wine), and green onion create the perfect savory-sweet flavor. I highly recommend hunting for mirin in the “international” aisle of your grocery store, but you could also use dry sherry or vermouth as imperfect-yet-quick substitutes.
- Namasu – Prepare these Japanese-style pickled vegetables by soaking English cucumber and carrot in rice vinegar seasoned with sugar and salt – so simple!
- Rice – Use either white or brown short-grain rice here – your choice!
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Buy Now → How to Make Mom’s Namasu (Japanese-Style Pickled Vegetables) – It’s Easy as 1-2-3!
Japanese namasu is made by marinating thinly sliced raw vegetables in rice vinegar, pickling them slightly. Original namasu recipes, traced back to China, will also typically include meat or fish, but the meatless, veggie-heavy version is more common in Japan.
Mom makes her namasu with cucumber and carrot, which she typically keeps on hand in her kitchen, though daikon radish (available at most Asian grocery stores) also makes for a great addition.
Season the vegetables. Place thinly sliced veggies in a bowl and season liberally with salt. Set aside to let the mixture stand for 15-20 minutes, then rinse well. Why? ⇢ The salt pulls all of the excess water out of the vegetables, which helps them maintain their texture and prevents them from getting too mushy once pickled.
Prepare the pickling liquid by combining rice vinegar, sugar, and salt, then microwave for 30 seconds. Why? ⇢ The heat of the microwave dissolves the sugar and salt, creating a smooth pickling liquid without having to turn on the stove!
Chill. Pour the warm pickling liquid over the veggies, mix gently to combine, then cover and chill before serving.
Meal Prep Tip!
Save some time during the week by prepping your namasu ahead of time. Once the veggies are pickled and chilled, you can store them in your fridge for up to 5 days. Simply pull them out at dinnertime for soy-glazed salmon rice bowl assembly!
Quick and Flavorful Soy-Glazed Seared Salmon
This beautiful sticky-sweet soy-glazed salmon comes together so easily. The salmon needs about 20 minutes of marinating and the quickest sear (just a few minutes total!) until it’s perfectly cooked and ready for salmon rice bowls.
Marinating Tip! ⇢ Fish is especially delicate, so do not marinate the salmon in the liquid for more than 30 minutes. Any longer and the soy sauce will start to break down the proteins in the fish, resulting in mushy, mealy salmon – no good!
Tips for the Perfect Sear. ⇢ If your pan is not big enough, be sure to work in batches. It’s better to give the salmon room to cook than to overcrowd the skillet. Try not to touch the salmon too much while it’s in the pan – leaving it be as it cooks helps ensure that you get a beautiful golden sear!
Leftover Tips!
If you have any leftover soy-glazed salmon, namasu, or rice, store it in individual airtight containers in the refrigerator. I prefer eating leftover soy-glazed seared salmon cold, but you can also reheat it in the microwave if you prefer. Be aware that the salmon will only keep for a few days, while the namasu and rice can hold for longer in your fridge. Check the Recipe Notes, below, for more guidance.
I can’t wait for you to try these Sticky-Sweet Soy-Glazed Salmon Rice Bowls! They’re so simple, yet so flavorful, and I think you’re going to love them as much as we do.
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Soy-Glazed Seared Salmon Rice Bowls with Namasu (Sticky and Sweet!)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Entree Salads & Bowls, Main Dishes
- Method: Stovetop, Seared
- Cuisine: Asian-Inspired
Description
A quick and easy Japanese-inspired Salmon Rice Bowl that’s bursting with flavor! This Soy-Glazed Seared Salmon Rice Bowl features perfectly flaky salmon, soaked in a sweet teriyaki-style marinade and pan seared to golden perfection. Topped with fresh namasu (Japanese-style quick pickled veggies), it’s a simple, 45-minute meal that’s big on taste and sure to become a new favorite!
This is a flexible recipe – have fun with it and be sure to check the Recipe Notes, below, for easy variations and meal prep tips!
Ingredients
- 2 cups cooked short grain white or brown rice
- cucumber and carrot namasu (Japanese pickled vegetables), below
- 1 pound fresh wild-caught salmon, skin removed and diced into 1-inch cubes
- 2 green onions, ends trimmed and thinly sliced
- ¼ cup firmly packed brown sugar
- ¼ cup soy sauce (can sub tamari if gluten-free)
- 1 tablespoon mirin (see Recipe Notes)
- 1 teaspoon grapeseed oil or high smoke point vegetable oil of choice
- kosher salt and white pepper, to season
- for serving, as desired: furikake (Japanese nori seasoning), toasted sesame seeds, thinly sliced green onions, etc.
for the cucumber and carrot namasu (Japanese pickled vegetables):
- ½ English cucumber, sliced in half lengthwise and cut into very thin half-moons
- 1 small carrot, peeled and grated
- 3 tablespoons granulated sugar
- 3 tablespoons rice vinegar
- kosher salt, to season
Instructions
- Prepare the pickled veggies: Place the sliced cucumber and grated carrot in a medium bowl. Season with 2 teaspoons kosher salt and stir to combine well. Let stand for 15-20 minutes, during which time the salt will draw excess moisture out of the vegetables. Rinse the vegetables well, draining any excess water, and use paper towel to pat the vegetables as dry as possible. Meanwhile, prepare the pickling liquid. Combine the sugar & rice vinegar in a small bowl or jar, seasoning with ¼ teaspoon kosher salt. Microwave for 30 seconds to dissolve the sugar. Pour the warm pickling liquid over the seasoned cucumber and carrot. Mix gently to combine. Cover and chill before serving, or transfer to an airtight container and store in the refrigerator for up to 5 days.
- Marinate the salmon: Meanwhile, as the pickled veggies soak, prepare the salmon. Add the brown sugar, soy sauce and mirin to a medium bowl. Stir to combine well. Transfer half of the marinade to a small bowl and reserve for serving. Add the cubed salmon and sliced green onion to the medium bowl with the marinade. Stir to coat. Set aside to marinate for 20-30 minutes.
- Sear the salmon: Once the salmon is marinated, it’s ready for its quick sear. Add the oil to a medium skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon to the skillet, shaking off and discarding any excess marinade. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until your desired doneness is reached. Work in batches as necessary and resist the temptation to mess with the salmon as it cooks to ensure you achieve a beautiful golden sear. Transfer the seared salmon to a plate and set aside for serving.
- Build bowls and serve. Add the rice to a large, shallow bowl, then top it off with the namasu pickled vegetables and seared salmon. Drizzle some of the reserved soy marinade over top. Finish as desired with a generous sprinkling of furikake (Japanese nori seasoning), toasted sesame seeds, and/or thinly sliced green onions. These bowls are great as-is, though you can definitely add in extra veggies as desired. We like quick sautéed bok choy (pictured) or thinly sliced cabbage, though roasted broccoli, asparagus, or even just a handful of your favorite greens would be great too. Enjoy!
Notes
- Ingredient Notes:
- Protein: We like making these salmon rice bowls using wild-caught salmon, though the marinade is very flexible and works well with a number of different proteins – shrimp, thinly sliced chicken or steak, you name it! Feel free to use whatever you love most or already happen to have on hand.
- Mirin is a sweet Japanese rice wine, a staple ingredient in Japanese cooking. Mirin is similar to more well-known sake, though it tends to have a higher naturally-occurring sugar content (from fermentation) and lower alcohol content. You can find mirin in the “international” aisle of most conventional grocery stores these days, though it’s also readily available at Asian grocery stores. Imperfect-yet-quick substitutes for the mirin in this recipe include dry sherry or dry vermouth.
- Storage and Reheating: Store leftover soy-glazed salmon, namasu, and rice in individual airtight containers in the refrigerator. The namasu and rice are best within 4-5 days, while the salmon is best within 2 days of cooking. I like leftovers best cold, though you can reheat the salmon and rice in the microwave until warmed through and assemble a bowl with namasu veggies for serving.
- 10-20-Minute Meal Prep: Nearly all of the active prep work for these salmon rice bowls comes from prepping the namasu and salmon marinade. Prep either or both in advance to cut down on active prep at dinnertime – it’ll take 20 minutes, tops:
- Prepare the namasu pickled veggies according to Step 1 of Recipe Directions above. Store in an airtight container in the refrigerator for up to 5 days. (~10 minutes active prep)
- Prepare the salmon marinade according to Step 2 of Recipe Directions above. Rather than marinating the salmon as described, transfer the marinade to an airtight container and store in the refrigerator for up to 5 days. At dinnertime, simply pour half of the marinade over the cubed salmon, let it soak for 20 minutes, then sear as directed above. (~10 minutes active prep)
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Wow!
Glad you enjoyed, Vicki!
Ok, I lived in Alaska for awhile….ate a lot of salmon….made a lot of salmon….and THIS was by far my favorite way I have ever had it! Dear heavens, soooooooo good!! Super easy!! Thank you, thank you, thank you!! 💗💗💗💗💗
So thrilled to hear that you loved these salmon bowls, Carole! Coming from a salmon pro it means even more 🙂 Thanks for taking the time to leave a review!
This is a fantastic recipe. The flavors are delicious. The sweet and sour of the namasu contrasts well with the glaze of the salmon. Only issue I had was the smokiness created by the searing of the salmon. I’ve made it twice and will be a staple in my kitchen. Can totally imagine it with chicken, shrimp and tofu options too. Thanks for this deliciousness!
Hi Karen, so glad to hear you enjoyed this recipe as much as we do!! Let us know if you decide to try it out with another protein! 🙂
This is the first time for me finding your website. This looked so simple and I was skeptical to be honest but it was sooo delicious! I’ll definitely be browsing your website for more. Thank you!
Welcome to PWWB! So glad to hear you enjoyed this recipe, and we hope you’ll stick around! If you love salmon bowls, you absolutely need to try our Salmon Taco Bowls with Cilantro Ginger Green Sauce Story!
A simple recipe to follow and SO delicious. The salmon was cooked perfectly and the flavors were *chef’s kiss*.
Thanks so much, Jess! We’re so glad you loved these Salmon Rice Bowls as much as we do – if you liked these you should check out our brand new Salmon Taco Bowls too!
Reg. namasu: What are the ratios of rice vinegar, salt, sugar, and water?
Hi Tereza! All of the amounts are listed under the recipe card under “for the cucumber & carrot namasu”. For ease, I’ve listed them below as well:
for the cucumber & carrot namasu (Japanese pickled vegetables):
1/2 English cucumber, sliced in half lengthwise & cut into very thin half-moons
1 small carrot, peeled & grated
3 tablespoons granulated sugar
3 tablespoons rice vinegar
kosher salt, to season
Hope that helps! Please let us know if you have any additional questions!
I just made it for my lunches for the week. Turned out amazing!!!! I will make this again. Added bok choy and used a little of the marinate in it.
Thanks so much, Julie! Bok choy would be an awesome addition & we love to hear you were able to meal prep these – sounds like a delicious week ahead!
Really great, easy weeknight meal. Definitely going in our rotation!
Thank you, Karla! So glad you enjoyed & thank you for sharing!!
This recipe is amazing!!!! Easy, quick, and delicious! I could not find baby bok choy, so I sautéed baby kale instead. I also sautéed chopped asparagus in a bit of the marinade. Will have this recipe in the regular rotation! Thanks Jess!
Hi Jenny! Thanks so much for dropping a comment – we are so glad to hear that you loved these bowls! The addition of asparagus sounds perfect!!
Delicious! I made these last night. I loved the simplicity and flavor of the glaze. The chat in the salmon was 👌🏼 I served it with plain sliced cucumbers and diced avocado.
Hi Stacey! So glad you loved this one as much as we do, thank you for sharing!