CRISPY RICE SALMON BOWL WITH CUCUMBER SLAW
on Jul 18, 2026
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Tender, perfectly baked salmon is paired with crispy day-old rice and a vibrant, fresh slaw for a bowl that delivers as much color as it does flavor.
These Crispy Rice Salmon Bowl with Cucumber Slaw are nutrient-dense, vibrant, and full of what our bodies need to thrive.
This bowl delivers my go-to “glow formula”: protein, healthy fats, fiber, and color. Salmon is an excellent protein option, full of omega-3s, vitamin D, and B12.
Even better, like many of my recipes, it all comes together easily. Crisp up leftover rice in the oven while you whip up the dressing, roast the salmon (just 15 minutes!), and toss the slaw.
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If you’re looking for a fresh and nourishing recipe to add into your routine, this bowl is for you. Can’t wait for you to try it. Enjoy!
Key Ingredients for Crispy Salmon Rice Bowls with Cucumber Salad
Everyone loves a meal served in a bowl! With layers of crispy, crunchy, fresh, and savory elements, every bite is packed with texture and flavor to keep things interesting. Here’s what you’ll need.
- Leftover Rice: Whenever I make rice, I always make extra! Leftover cooked and cooled rice can be made into fried rice or quickly crisped up in a hot oven, like in this recipe.
- Salmon: Full of healthy omega-3s, wild-caught salmon is truly a nutritional powerhouse.
Salmon Swap
If you don’t want to use salmon, you could swap it for cubes of chicken breast. Just cook it for a bit longer (around 23 minutes or so) to make sure it comes to temp properly.
- Sriracha: This ingredient adds a bit of sweet heat to both the rice and the salmon. Feel free to omit completely, especially if you’re serving this meal to young children.
- Veggies: Thinly sliced Persian cucumbers and shaved red cabbage are the base for a quick and easy slaw that gets tossed in the same dressing as the marinade.
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Pin It- Rice Vinegar: This adds a mellow, tangy flavor. It’s the secret to addictive sushi rice!
- Tamari: This gluten-free soy sauce alternative gives the dressing a punch of salty, umami flavor. You can swap regular soy sauce or coconut aminos for another gluten-free alternative.
- Shiro Miso Paste: Also referred to as white miso, shiro miso paste is one of the lighter or milder misos available.
- Honey: A bit of sweetness to balance out the predominant salty notes in the dressing.
- Fresh Ginger: In a pinch, ground ginger will work just fine!
- Garnishes: A sprinkle of sesame seeds and some sliced scallions are a nice finishing touch.
How to Make Crispy Salmon Rice Bowls
Make the ginger dressing
In a small blender or food processor, blend the olive oil, rice vinegar, tamari, honey, ginger, and sriracha until smooth.
Make the rice and salmon
Preheat the oven to 425°F. Spread cold rice on a large sheet pan, breaking up clumps. Drizzle with avocado oil, sriracha, and sprinkle with salt. Toss well and spread into an even layer.
Roast for 10 minutes to start crisping. Stir and roast for 10 to 12 more minutes, until the rice is golden and crisp.
Meanwhile, toss salmon cubes with half of the dressing. Add to a small casserole dish and bake in the oven for 15 minutes.
Prepare the veggies
Toss the cabbage and cucumbers with rice vinegar and 2 to 3 tablespoons of the dressing until lightly coated.
Assemble the bowls
Divide crispy rice between bowls. Top with salmon, cucumbers, and a generous mound of dressed red cabbage. Drizzle with remaining dressing and finish with sesame seeds and scallions, if using. Enjoy!
More Loaded Bowls To Try:
- Creamy Coconut Rice Bowls with Roasted Veggies and Crispy Tofu
- Sweet and Smoky Salmon Burrito Bowls
- Loaded BBQ Chicken Bowls
- Chicken Larb Bowls with Toasted Coconut Rice
CRISPY RICE SALMON BOWL WITH CUCUMBER SLAW
Ingredients
Salmon Bowl:
- 3 cups cooked jasmine rice, cold (leftover rice works best)
- 1 ½ pounds salmon fillet, skin removed, cut into 1 ½-inch cubes
- 2 tablespoons avocado oil, divided
- ½ teaspoon salt
- 2 teaspoons sriracha
- 2 Persian cucumbers or 1 English cucumber, thinly sliced
- 2 cups red cabbage, finely shaved
- 2 tablespoons rice vinegar
Ginger Dressing:
- ½ cup olive oil
- ¼ cup rice vinegar
- 1 tablespoon tamari
- 1 tablespoon shiro miso paste
- 2 teaspoons honey
- 1 tablespoon freshly grated ginger
- 2 teaspoons sriracha
Optional Garnish:
- Sesame seeds
- Sliced scallions
Instructions
Make the ginger dressing
- In a small blender or food processor, blend the olive oil, rice vinegar, tamari, honey, ginger, and sriracha until smooth.
Make the rice and salmon:
- Preheat the oven to 425°F. Spread cold rice on a large sheet pan, breaking up clumps. Drizzle with avocado oil, sriracha, and sprinkle with salt. Toss well and spread into an even layer.
- Roast for 10 minutes to start crisping. Stir and roast for 10 to 12 more minutes, until the rice is golden and crisp.
- Meanwhile, toss salmon cubes with half of the dressing. Add to a small casserole dish and bake in the oven for 15 minutes.
Prepare the veggies:
- Toss the cabbage and cucumbers with rice vinegar and 2 to 3 tablespoons of the dressing until lightly coated.
Assemble:
- Divide crispy rice between bowls. Top with salmon, cucumbers, and a generous mound of dressed red cabbage. Drizzle with remaining dressing and finish with sesame seeds and scallions, if using. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
