I love these smoked salmon rice bowls for summer lunches or dinners. They’re easy to make, and the only ingredient that requires cooking is the rice. Everything else is about prepping and assembling the bowls.

overhead view of smoked salmon rice bowl with carrot, avocado, cucumber, edamame, and additional toppings in a white bowl

Ingredients for the Smoked Salmon Rice Bowls

Here’s what you need for 2 bowls:

overhead view of ingredients needed for salmon rice bowl recipe neatly arranged on a wooden cutting board

For the Rice

Sushi Rice – 1 cup uncooked sushi rice
Rice Vinegar – 1 tbsp rice vinegar
Granulated Sugar – 2 tsp sugar
Salt – salt, to taste

For the Toppings

Smoked Salmon – 4-6 oz cold-smoked salmon. Use 6 oz (3 oz per bowl) for a heartier dinner or 4 oz (2 oz per bowl) for lighter lunch bowls.
Carrot – 1 small carrot, peeled and grated
Cucumber – 1/2 English cucumber, sliced
Avocado – 1 large avocado, peeled, pit removed, and sliced
Nori Sheets – 1 nori sheet, cut into strips to garnish. You could also use seaweed snacks.
Sesame Seeds – 2 tbsp toasted sesame seeds. You could substitute with Everything Bagel Seasoning.
Green Onion – 1 green onion, thinly sliced
Edamame – 1/3 cup shelled edamame beans, cooked and ready to eat

Dressing

Sriracha – 1/2 tbsp sriracha, or more to taste
Mayo – 1/4 cup mayo
Lime Juice – 1 tbsp lime juice

Note: The rice is best served warm rather than hot. I recommend you start cooking the rice first, and while the rice is cooking and cooling, prep the toppings (rather than prepping the toppings first and then cooking the rice).

How to Make Them

Step 1. Cook and Season the Rice. First, rinse the rice well in cold water several times until the water runs clear. Then, add the rinsed rice to a saucepan or pot with 2 cups of boiling water and a pinch of salt. Bring the rice to a boil and cook according to the instructions on the package. Generally, once you bring it to a boil, reduce the heat so it’s at a simmer, cover the saucepan, and cook for about 10 minutes until all the water has been absorbed. Then, remove it from the heat and let it sit covered for 10 minutes to steam.

Gently fold in the additional ingredients: rice vinegar and sugar. Let it sit for 2-3 minutes. Taste and season with additional salt if needed.

Step 2. Make the Dressing. Make the sriracha mayo dressing by mixing together the sriracha, mayo, and lime juice. Taste and add more sriracha if needed.

Step 3. Assemble the Bowls. Divide the rice among the bowls and add your toppings:

two smoked salmon rice bowls with avocado, carrot, edamame, and other toppings, one in the foreground and one blurred in the background, on a dark wooden background

smoked salmon,
sliced avocado,
grated carrot,
sliced cucumber,
shelled cooked edamame,
nori/seaweed strips,
finely sliced green onion, sprinkled over the top,
sesame seeds, sprinkled all over the top,
and the sriracha mayo lime dressing, drizzled over the bowl.

close up of foreground smoked salmon rice bowl with dressing, edamame, carrot, avocado, and various other toppings, with the second bowl blurred in the background

This dish is quick, easy, and full of flavor. If you make it and love it, let me know in a review below.

Recipe Card