If you’re looking for a quick and tasty way to enjoy salmon, my Japanese Salmon Rice Bowl is it! I crafted this recipe as a simple way to bring a Japanese favorite to your table using just baked salmon, rice, and a sprinkle of furikake for that classic flavor. It’s perfect for busy days, kid-friendly, and so easy—you’ll want to make this again and again!
Why I Love This Recipe
What I love about my Japanese Salmon Rice Bowl is that it’s a quick and easy way to enjoy a classic dish often found in a traditional Japanese Breakfast! I use my simple Japanese Baked Salmon seasoned with salt, then flake it over hot rice mixed with furikake for that sweet and savory burst of flavor! It’s a salmon rice ball in a bowl!
My twist is the furikake rice, which adds extra depth and is always a hit with my kids. It’s a light but satisfying side dish that’s perfect for breakfast or served with other favorites like my Japanese Salmon Belly. If you’re craving something simple, delicious, and packed with Japanese flavor, this bowl is the one to make today!
Ingredients
Ingredients
- 1 Salmon Fillet – you can choose between salmon steaks, center cut, or kirimi salmon fillets, which are typically available at Japanese grocery stores. These cuts are often made from Atlantic Salmon, but you can also opt for Pacific Salmon varieties if you prefer. I recommend using boneless fillets for a more streamlined process.
- 1/4 tsp Salt – sea salt preferred.
- Cooking Oil Spray – your preferred brand of type of neutral cooking oil spray.
- 2 Cups Rice – best to use freshly made steamed white rice for the best flavor and texture. But you can use your rice of choice.
- 2 tsp Furikake – a Japanese all-purpose seasoning mix to sprinkle on top of the rice. Found at many Asian grocery stores.
🍣 Salmon Note
You have the option to use either Salmon Steaks , Center Cut or Kimiri Salmon Fillets, which are commonly found at Japanese stores. Opting for kimiri salmon streamlines the process as it comes pre-salted in its packaging.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
- Toaster Oven (recommended for shorter preheating)
Directions
Step 1 Season salmon fillets with salt as needed. Place a baking mat or foil on the toaster oven tray, spray with cooking oil, and arrange the salmon on the tray. Bake at 425°F for 8-10 minutes, or until the fish flakes easily with a fork.
🍣 Salmon Kirimi Note
If using pre-salted kirimi salmon fillets, Simply Proceed to Baking.
Step 2 In the meantime, mix rice with furikake in a mixing bowl then transfer into individual serving bowls.
Step 3 Once the salmon is baked, transfer it to a bowl and use a spoon to break it apart, removing any bones. Spoon the salmon onto the rice.
Recipe Variations
Instead of using the salmon, you could replace it with seared spam and shape it into a rice ball to make my Spam Rice Ball dish instead. It’s a great way to turn this into a rice bowl to go!
Pairing Recommendations
I love serving my Japanese Salmon Rice Bowl alongside a simple side of Japanese Sweet Scrambled Eggs or my fluffy Baked Tamago and a steaming bowl of Tofu Miso Soup or delicate Enoki Miso Soup. The sweet creaminess of the eggs complements the savory furikake rice and tender salmon perfectly, while the warming miso soup adds comforting umami that ties the whole meal together!
Frequently Asked Questions
Can I use leftover cooked salmon?
Yes, this recipe works great with leftover baked or grilled salmon. Just flake it and warm it up before serving over the rice.
What type of rice is best for this bowl?
Short grain white rice is the best choice for this bowl because it’s soft, slightly sticky, and holds together well with the furikake and salmon. Make sure the rice is freshly cooked for the best texture and flavor.
Is this recipe kid-friendly?
Yes, it’s a great option for kids. The seasoning is mild, and you can adjust the amount of furikake based on their taste.
Storage Tips
This recipe is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. Reheat in the microwave for 30-45 seconds to warm them up, and consume within 2-3 days.
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Watch How To Make It
Japanese Salmon Rice Bowl
Ingredients
- 1/4 lbs Salmon Fillet
- ¼ tsp Salt
- 2 Cups Rice
- 2 tsp Furikake
Instructions
- Gather all the ingredients.
- Season salmon fillet with salt as needed. Place a baking mat or foil on the toaster oven tray, spray with cooking oil, and arrange the salmon on the tray. Bake at 425°F for 8-10 minutes, or until the fish flakes easily with a fork.
- Meanwhile, mix rice with furikake in a bowl and transfer to individual serving bowls.
- Once the salmon is baked, break it apart in a bowl, removing any bones. Spoon the salmon onto the rice and serve.
Nutrition
*Values Based Per Serving
