I love making rice bowls because they are easy to customize, but what truly makes this dish special is how balanced it is. If you’re looking for a meal that feels comforting, nourishing, and effortless to prepare even on busy days, the Salmon and Spinach Rice Bowl is one of the best dishes you can make. The salmon is rich and buttery, the spinach adds a bright earthiness, and the soy-based sauce ties everything together with a slightly sweet, savory taste that comforts you in every bite. And the best part? It is easy, quick to assemble, and always leaves me satisfied.

I have made this recipe many times for myself, and every time I do, I use fresh spinach, high-quality salmon, and warm jasmine rice. I use a small splash of sesame oil because it gives the dish that irresistible aroma. Always take a moment to let the salmon marinate briefly—it makes a huge difference in flavor and tenderness.

You can serve this rice bowl with a little pickled ginger, some sliced cucumbers, also with a sprinkling of toasted sesame seeds if you want extra texture. It pairs beautifully with a cup of hot green tea, a light salad, or even miso soup for a fuller meal.

It’s Perfect For:

• Busy weeknights when you don’t have time to cook complicated meals
• People who want something healthy and filling without sacrificing flavor
• Anyone who loves Asian-inspired rice bowls and fresh ingredients
• Meal prepping for work or school lunches
• Comfort meals that still feel fresh and nutritious

Ingredients

• 2 salmon fillets (about 1 lb total), skin-on or skinless
• 2 cups cooked jasmine or sushi rice
• 2 cups fresh spinach
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame seeds (optional)
• 1 green onion, sliced
• Salt & pepper to taste

Kitchen Equipment You’ll Need

• A nonstick skillet or pan for cooking the salmon
• A small bowl for mixing the marinade
• A spatula for flipping the fish gently
• A saucepan if you prefer steaming or heating rice
• A cutting board and knife for prepping ingredients
• Serving bowls for assembling your rice bowls

How to Make Salmon and Spinach Rice Bowl

Step 1

Prepare the salmon marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic until everything is fully combined. Set aside. Pat the salmon dry with paper towels and lightly season with salt and pepper. Pour half of the marinade over the salmon and let it sit for at least 10 minutes to absorb flavor while you prepare the rice and spinach.

Step 2

Cook the salmon: Heat olive oil in a skillet over medium heat. Once hot, place the salmon fillets in the pan (skin side down if using skin-on). Cook for 4–5 minutes without moving them so the bottom gets a nice sear. Flip carefully and cook another 2–3 minutes until the salmon flakes easily with a fork. Pour the remaining marinade into the pan during the last minute of cooking so it reduces slightly and coats the fish with a glossy finish. Remove salmon from the pan and set aside.

Step 3

Sauté the spinach: In the same skillet, add sesame oil. Add the fresh spinach and cook for 1–2 minutes, stirring often, until wilted. Sprinkle a little salt if desired. Using the same pan helps the spinach pick up the leftover sauce and flavor from the salmon.

Step 4

Assemble the bowls: Scoop warm rice into four bowls. Place the sautéed spinach on one side and flake the salmon into large chunks, arranging it neatly on top of the rice. Spoon any leftover pan sauce over the salmon for added richness and shine. Garnish with green onions and sesame seeds.

Tips For Best Salmon and Spinach Rice Bowl

• Pat the salmon dry before seasoning.
  Dry salmon sears better and cooks more evenly. A dry surface helps the edges turn golden and prevents sticking.
• Don’t overcook the salmon.
  Salmon cooks fast, so watch it closely. Remove it from the pan as soon as it flakes easily with a fork.
• Use warm rice for the best texture.
  Warm rice absorbs the sauce beautifully. It helps the salmon sit nicely and makes the whole bowl more comforting.
• Wilt the spinach right after cooking the salmon.
  This lets the spinach pick up leftover flavors from the pan. It makes the greens more delicious and easier to season.
• Adjust sweetness and saltiness to your liking.
  Honey, soy sauce, or rice vinegar can be increased slightly depending on your taste. A balanced sauce makes the whole bowl shine.
• Slice green onions very thinly for best garnish.
  Thin slices blend into the dish without overpowering it. They add a fresh taste and a pop of color.
• Let the salmon rest for a minute before flaking.
  A short rest helps keep the fish moist. It makes the pieces hold their shape beautifully when placed on the rice.

Optional Ingredients

• Avocado slices
• Pickled ginger
• Cucumber ribbons
• Furikake seasoning
• Chili crisp
• Lemon or lime wedges

How to Serve Salmon and Spinach Rice Bowl

I like serving this rice bowl while everything is still warm because the salmon tastes buttery, the rice stays fluffy, and the spinach keeps its soft, silky texture. When assembling, I always start with warm rice on the bottom to create a comforting base. Then I place the spinach next to it so the colors look fresh, and the bowl feels inviting even before you take the first bite.

I also prefer breaking the salmon into medium-sized flakes rather than shredding it too finely. This makes each bite feel more satisfying and helps the bowl look more beautiful. When the salmon rests briefly before flaking, it stays moist and holds its shape nicely. I drizzle every bit of leftover pan sauce over the top because it adds shine, flavor, and a slightly sweet glaze that makes everything come together.

I enjoy customizing my bowl depending on my mood or what I have in the fridge. Sometimes I add pickled ginger for brightness, or a few drops of chili crisp when I want a spicy kick. Other times I’ll add avocado slices for creaminess or sprinkle toasted sesame seeds for crunch. You can keep it simple or dress it up—it always tastes good either way.

Is Salmon and Spinach Rice Bowl Healthy?

Absolutely—this dish is naturally healthy because salmon is rich in protein and omega-3 fats, which support heart and brain health. Spinach adds iron, vitamins, and fiber, while the rice gives your body steady energy without making you feel heavy.

It’s also a balanced meal with carbs, vegetables, and lean protein in one bowl. The seasoning is light and made from simple ingredients, so you can enjoy it without worrying about unnecessary additives.

Variations and Substitutions

• Teriyaki Version
  Use teriyaki sauce instead of the soy–honey mixture. This makes the bowl sweeter and richer. Perfect for kids or anyone who prefers softer flavors.
• Spicy Chili Version
  Add chili paste or sriracha to the marinade. This gives the salmon a bold kick. Great for spice lovers who want more heat.
• Garlic Butter Version
  Cook salmon in butter and minced garlic. It becomes rich, savory, and comforting. Ideal if you prefer Western-style flavor.
• Lemon Herb Version
  Use lemon juice, parsley, and olive oil. The dish becomes bright and refreshing. Wonderful for lighter meals.
• Brown Rice Version
  Swap white rice for brown rice. It adds fiber and a nutty taste. Good for people looking for a healthier base.
• Quinoa Bowl Version
  Replace rice with quinoa for more protein. It gives a fluffy but slightly crunchy texture. Perfect for gluten-free eaters.
• Tofu Spinach Bowl
  Use crispy tofu instead of salmon. Keep the same sauce for familiar flavors. Great vegetarian alternative.
• Veggie-Loaded Version
  Add edamame, carrots, cucumbers, or bell peppers. It becomes colorful and nutrient-rich. Perfect for maximizing vegetables.

How to Store & How to Reheat

To store leftovers, place the salmon, spinach, and rice in an airtight container. Keep the components separate if possible so the textures stay fresh. They will last up to 2 days in the refrigerator.

To reheat, warm the rice and spinach in the microwave for 1–2 minutes. Heat the salmon only briefly to avoid making it dry. Adding a teaspoon of water or broth helps keep the rice soft.

Frequently Asked Questions About 

Can I use frozen salmon for this recipe?
Yes, frozen salmon works perfectly as long as you thaw it completely and pat it dry before cooking. This helps it sear nicely and prevents water from thinning the sauce. Good-quality frozen salmon can taste just as good as fresh.

What type of rice gives the best texture?
Jasmine or sushi rice gives the softest, fluffiest base and absorbs the sauce beautifully. If you want something healthier, brown rice or quinoa also works well, but the texture will be slightly firmer.

Can I make the dish spicy?
Yes, you can add chili oil, red pepper flakes, or a spoon of sriracha to your marinade. It blends wonderfully with the soy and honey and gives the bowl a nice kick without overpowering the salmon’s flavor.

Is this recipe okay for meal prepping?
Absolutely. Just store the salmon, spinach, and rice in separate containers so they reheat better. Combine everything only when ready to eat for the best texture and flavor.

Salmon and Spinach Rice Bowl Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Learn how to make a healthy and delicious Salmon and Spinach Rice Bowl in just 30 minutes. Packed with tender salmon, wilted spinach, and fluffy rice, this easy Asian-inspired meal is perfect for weeknights, meal prep, or a quick comfort dinner.

Ingredients

• 2 salmon fillets (about 1 lb total), skin-on or skinless

• 2 cups cooked jasmine or sushi rice

• 2 cups fresh spinach

• 1 tablespoon sesame oil

• 1 tablespoon olive oil

• 2 tablespoons soy sauce

• 1 tablespoon honey or maple syrup

• 1 tablespoon rice vinegar

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• 1 teaspoon toasted sesame seeds (optional)

• 1 green onion, sliced

• Salt & pepper to taste

Directions

• Prepare the salmon marinade: In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic until everything is fully combined. Set aside. Pat the salmon dry with paper towels and lightly season with salt and pepper. Pour half of the marinade over the salmon and let it sit for at least 10 minutes to absorb flavor while you prepare the rice and spinach.
• Cook the salmon: Heat olive oil in a skillet over medium heat. Once hot, place the salmon fillets in the pan (skin side down if using skin-on). Cook for 4–5 minutes without moving them so the bottom gets a nice sear. Flip carefully and cook another 2–3 minutes until the salmon flakes easily with a fork. Pour the remaining marinade into the pan during the last minute of cooking so it reduces slightly and coats the fish with a glossy finish. Remove salmon from the pan and set aside.
• Sauté the spinach: In the same skillet, add sesame oil. Add the fresh spinach and cook for 1–2 minutes, stirring often, until wilted. Sprinkle a little salt if desired. Using the same pan helps the spinach pick up the leftover sauce and flavor from the salmon.
• Assemble the bowls: Scoop warm rice into four bowls. Place the sautéed spinach on one side and flake the salmon into large chunks, arranging it neatly on top of the rice. Spoon any leftover pan sauce over the salmon for added richness and shine. Garnish with green onions and sesame seeds.