15 Minute Smoked Salmon Rice Bowls
Smoked salmon bowls are an easy way to enjoy all the flavors of your favorite sushi roll without making sushi at home. Fluffy rice is topped with smoked salmon, a quick cucumber salad, shredded carrots, creamy avocado, and sesame seeds for a fresh, satisfying meal that’s ready in about 15 minutes. If you’re looking for an easy smoked salmon recipe that’s perfect for lunch or dinner, this bowl is packed with flavor and surprisingly simple to make.
I make these smoked salmon bowls all year long, but especially during the summer when I want something fresh that doesn’t require much cooking. I almost always have smoked salmon in the refrigerator, so this has become one of my favorite ways to turn simple grocery store ingredients into a meal that feels special. It gives me all the flavors I love in a smoked salmon sushi roll without worrying about sourcing sushi-grade fish or rolling sushi at home.
Looking for more easy seafood meals? Try my Smoked Salmon Quinoa Bowls, Air Fryer Teriyaki Salmon with Rice, Greek Shrimp Quinoa Bowls, Salsa Verde Shrimp Bowls, and Shrimp Burrito Bowls. They’re all fresh, satisfying recipes that come together quickly and are perfect for busy weeknights.
Ingredients
- Smoked salmon – Smoked salmon is fully cooked and ready to eat, making this bowl incredibly easy to throw together. Both cold-smoked and hot-smoked salmon work well, or you can substitute leftover cooked salmon.
- Cooked rice – Any cooked rice works here, whether it’s freshly made, leftover, frozen, or microwave-ready. You can also swap in cooked quinoa if you prefer.
- Cucumber & shredded carrots – These add the fresh crunch you’d expect in a sushi roll. I like to toss them with the sauce while I prep the rest of the bowl so they soak up even more flavor.
- Coconut aminos – I use coconut aminos because they’re gluten free and slightly sweeter than soy sauce. Gluten-free tamari or regular soy sauce also work well.
- Sesame oil – A small amount adds the classic nutty flavor you’d expect in sushi. Since it’s very concentrated, a little goes a long way.
- Optional toppings – Avocado adds creaminess, while pickled ginger gives the bowl even more sushi-inspired flavor.
Step by step instructions
Start by making the marinade for the cucumbers. Combine coconut aminos, rice wine vinegar and sesame oil in a bowl. Thinly slice the cucumbers and add them to the marinade. Let sit for at least 5 minutes. Once the cucumbers have absorbed the marinade, remove them from the bowl, leaving the marinade. Add the carrots to soak up the marinade until the rice is done cooking. Chop up the smoked salmon into bite size pieces. Build the bowls. Add the cooked rice to the bowl. Top the rice with the marinaded cucumbers. Add the marinated carrots, smoked salmon, avocado and any other toppings.
Tips for success
- Choose your favorite smoked salmon. Both cold-smoked and hot-smoked salmon work well in this bowl. Cold-smoked gives it more of a traditional sushi feel, while hot-smoked has a firmer, flakier texture.
- No smoked salmon? You can use canned salmon, canned tuna, or smoked tuna instead. Toss the fish with a little of the cucumber marinade after the vegetables have soaked to add even more flavor.
- Keep smoked salmon in the refrigerator. It’s one of my favorite proteins to have on hand because it’s already cooked and turns simple ingredients into a quick lunch or dinner.
Easy Smoked Salmon Sushi Bowls
Ingredients
- 1 cup jasmine rice
- 1.25 cups water
- 4 oz smoked salmon
- ½ medium English cucumber
- ½ cup shredded carrots
- 3 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 medium avocado - optional
- pickled ginger - optional
Instructions
- Start by making the rice. I like to make the rice in the Instant Pot. Rinse the rice, add it to the instant pot with fresh water. Cook on high pressure for 3 minutes, let the pressure naturally release 5 minutes then manually release the pressure.1 cup jasmine rice, 1.25 cups water
- While the rice is cooking, combine the coconut aminos, ricewine vinegar and sesame oil in a bowl large enough to add the veggies to.3 tablespoons coconut aminos, 1 teaspoon sesame oil, 1 tablespoon rice wine vinegar
- Slice the cucumber and shred the carrots. Add the veggies tothe bowl with the coconut aminos. Stir well and let soak until rice is donecooking.½ medium English cucumber, ½ cup shredded carrots
- Cut the smoked salmon into cubes. Slice the avocado and prepareany of the other veggies you might be adding.4 oz smoked salmon
- When the rice is done cooking, divide it between the bowls and top with the marinated veggies and smoked salmon cubes. Top with avocado, pickled ginger and any other toppings or ingredients you love. Pour the rest of the marinade over the bowls for more flavor.1 medium avocado, pickled ginger
Equipment
- Instant Pot
Recipe Notes
- Don’t soak the cucumbers if you’re meal prepping. Pack the cucumber and sauce separately and combine them just before serving. The salt in the sauce will soften the cucumbers over time.
- Use any cooked rice. Sushi rice isn’t necessary here. Jasmine, basmati, brown rice, frozen cooked rice, or microwave-ready rice all work well.
- Use pre-shredded carrots. Store-bought shredded carrots are a great shortcut, but you can also grate your own if needed.
Nutrition Information
Other additions
- More protein: Edamame is an easy way to add even more protein and fiber.
- More vegetables: Radishes (red or daikon), bell peppers, snap peas, green onions, or extra shredded carrots all work well.
- Pickled vegetables: Try pickled red onions, kimchi, pickled radishes, or pickled cauliflower for extra flavor and crunch.
- Add some heat: Top with sriracha mayo, wasabi, or a sprinkle of red pepper flakes.
- Extra crunch: Sesame seeds, sliced nori (seaweed sheets), or crispy onions are all delicious.
- Swap the base: Replace the rice with cooked quinoa or cauliflower rice for a different twist.
Common questions
Can I make these for meal prep?
Yes! These bowls are great for meal prep. Cook the rice, chop the vegetables, prepare the sauce, and portion out the smoked salmon ahead of time. Store the sauce separately and wait to toss it with the cucumber until just before serving. The salt in the coconut aminos will draw water out of the cucumber, making it soft if it sits too long.
When you’re ready to eat, simply assemble the bowl and drizzle the sauce over the top.
