A weeknight salmon bowl with fluffy rice, crisp-edged salmon, and a bright, creamy sauce that tastes like it took way more effort than it did.
By Matt Campbell
Some nights you want dinner to feel fresh and cozy at the same time. Enter the classic salmon bowl: fluffy rice, salmon with crisp edges, crunchy cucumbers, creamy avocado, and a sauce that you will absolutely start putting on everything you own.
This is my kind of bowl cooking. Accessible ingredients, clear steps, and plenty of tasting along the way. You can keep it classic, go spicy, or clean out the veggie drawer without anyone knowing it was a “use what we have” situation.
Bowls store best when you keep components separate. If you already assembled everything, it is still totally salvageable, just a little less crisp.
Food safety note: Refrigerate cooked salmon and rice within 2 hours.
It means the grains are tender and separate, not wet or gummy. Rinsing removes excess surface starch, and resting the rice after cooking lets steam finish the job without turning it mushy.
Yes. Thaw overnight in the fridge if you can. In a rush, seal it in a bag and submerge in cold water until thawed. Pat it very dry before seasoning so it sears instead of steaming.
Jasmine or short-grain rice are both great. Jasmine stays fluffy and fragrant. Short-grain is a little stickier and more “sushi bowl” style.
Look for salmon that flakes easily and is just barely opaque in the center. If you have a thermometer, aim for about 125°F to 130°F in the thickest part for moist, flaky salmon (it will carryover cook a bit).
Yes. Swap mayo for a dairy-free, egg-free mayo, or use mashed avocado thinned with lemon juice and a splash of soy sauce.
Stir sriracha or gochujang into the sauce, or finish the bowl with chili crisp. Start small and taste. It escalates quickly, in the best way.
Because honey and soy can scorch fast over medium-high heat. For crisp edges without bitter burnt sugar, sear the salmon first, then brush on the glaze after you flip or in the last minute.
I started making salmon bowls when I realized I could get restaurant energy at home without doing restaurant chores. You know the vibe: a little sizzle, a little sauce, something crunchy, something creamy. The first time I nailed the rice and got those crisp salmon edges, I ate standing at the counter like I had just “tested” it for quality control. It was dinner. I had simply made dinner too good.
