Smoked Salmon Rice Bowl

If you love eating sushi, but don’t want to break the bank you have to give this Smoked Salmon Rice Bowl a try.

You can make this recipe and feed 2-3 people for under $25 which is a fraction of the price of take out. I love how these bowls have all of the flavors of sushi rolls and it’s super easy to make.

Be sure to give this recipe a try the next time you are looking to make a restaurant quality meal at home!

Ingredients you will need

Protein: Sockeye Salmon – Any type of salmon works.

Marinade: Miso Bachan’s Japanese Barbecue Sauce

Rice Bowl: Jasmine rice, avocado, carrots, cucumbers, green onions, black and white sesame seeds

Spicy Mayo: Mayo, sriracha and lemon juice

If you are looking for an alternate on the marinade use: 2 tbsp soy sauce or liquid aminos, 2 tbsp white miso, 1 tbsp mirin and 1/2 tsp sesame oil.

How to make a Smoked Salmon Rice Bowl

Rinse the filet of salmon once you remove it from the packaging then pat it dry. Remove the skin from the salmon filet and take off the belly meat. Cut the filet of salmon into 1 inch by 1 inch cubes. 

Place the cubes of salmon in a bowl with ½ cup of Miso Bachan’s Barbecue Sauce and mix thoroughly. This will add some amazing umami flavor to the salmon that also gives it a teriyaki flavor.

Put the cover on the bowl then place it in the refrigerator and let it marinate for 2-4 hours. 

Remove the salmon from the bowl then place each piece on a wire rack and pat them dry with a paper towel. Season the salmon on all sides with a blend of salt, black pepper and garlic powder.

Place the salmon on the smoker at 250°F for 40 minutes. For this cook, I am using cherry wood pellets which gives the fish a sweet smoke flavor. Using apple wood is another great option for smoking salmon.

When the salmon reaches an internal temperature between 130-135°F, glaze the salmon with honey. Once the salmon finishes at an internal temperature of 145°F, remove it from the smoker and let it cool down.

Serve the smoked salmon in a bowl with cooked rice, cubed avocado, shredded carrots and sliced cucumbers. Garnish with green onion, sesame seeds, then drizzle on Miso Bachan’s and spicy mayo.

Serve it up and enjoy!

If you love smoked recipes, be sure to check out my Smoked Pork Belly Burnt Ends and Smoked Street Corn Queso Dip.

Smoked Salmon Rice Bowl

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Print Recipe

Enjoy a sushi like meal at home with these Smoked Salmon Rice Bowls. They are fairly simple to make and they have all of the great flavors that you’ll get in some of your favorite sushi rolls. 

• Total Time: 55 minutes
• Yield: 2–3 rice bowls 1x

Ingredients

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Smoked Salmon

• 1 pound of Sockeye Salmon
• ½  cup Miso Bachan’s Japanese Barbecue Sauce
• 1 tbsp honey

Rice Bowl

• 2 cups of rice
• 1 avocado 
• 1 medium cucumber 
• ½ cup shredded carrots
• 2 tbsp green onion
• 1 tsp black and white sesame seeds

Spicy Mayo

• ¼ cup mayo
• 3 tbsp sriracha 
• 1 tbsp lemon juice

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Instructions

1. Remove the skin from the salmon filet and remove the belly meat. Cut the filet of salmon into 1 inch by 1 inch cubes. 
2. Place the cubes of salmon in a bowl with ½ cup of Miso Bachan’s Barbecue Sauce and mix thoroughly. 
3. Seal the bowl then place it in the refrigerator and let it marinate for 2-4 hours. 
4. Remove the salmon from the bowl and place on a wire rack. Season the salmon on all sides with a blend of salt, black pepper and garlic powder.
5. Place the salmon on the smoker at 250°F for 40 minutes using cherry wood. 
6. Glaze the salmon with honey for the last 5 minutes.
7. Once the salmon reaches an internal temperature of 145°F, remove it from the smoker. 
8. Serve the smoked salmon in a bowl with cooked rice, cubed avocado, shredded carrots and sliced cucumbers. 
9. Garnish with green onion, black and white sesame seeds, then drizzle on Miso Bachan’s and spicy mayo.
10. Serve it up and enjoy!

• Author: Nick Nesgoda
• Prep Time: 10 minutes
• Cook Time: 45 minutes