Simple Salmon Rice Bowl with Brussel Sprouts

Here is my favorite salmon rice bowl with Brussels sprouts, featuring a sweet and savory maple soy glaze, perfectly roasted veggies, and fluffy rice all topped with fresh cucumber and a squeeze of lime.

This bowl has become our go-to weeknight dinner when we want something healthy but still packed with flavor. I love that I can get everything cooking at once, and we’re sitting down to eat in about 30 minutes. Plus, the kids actually eat their Brussels sprouts this way!

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great in your rice bowl. If all you have access to is frozen salmon, don’t worry – it’ll still turn out delicious. Most fresh salmon at the grocery store has actually been previously frozen right off the boat anyway. Just make sure to check that it was handled properly by looking for any ice crystals or signs of freezer burn. For this bowl, you can use skin-on or skinless salmon depending on what you prefer, though skinless makes it easier to flake into bite-sized pieces once it’s cooked.

Options for Substitutions

This bowl is pretty adaptable, so feel free to make some swaps based on what you have:

• Salmon: If salmon isn’t your thing or you’re looking for a budget option, try using other firm fish like trout or arctic char. You can also use chicken thighs or tofu – just adjust cooking times accordingly (tofu needs less time, chicken might need a bit more).
• Brussels sprouts: Not a fan of Brussels sprouts? Swap them with broccoli, green beans, or bok choy. They’ll all work great with the same cooking method.
• Sesame oil: Regular sesame oil can be replaced with toasted sesame oil for a nuttier flavor, or use additional olive oil if that’s all you have. The dish will lose some of its Asian-inspired taste but will still be tasty.
• Maple syrup: Honey or agave nectar work just as well for sweetness in the sauce. You can also use brown sugar dissolved in a tablespoon of water.
• Rice vinegar: Apple cider vinegar or white wine vinegar make good substitutes. Start with a bit less as they can be slightly more acidic than rice vinegar.
• Rice: While white rice is traditional, brown rice, quinoa, or cauliflower rice all work here. Just note that brown rice will need more cooking time and liquid.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking salmon is not drying the skin thoroughly before it hits the pan, which prevents that crispy texture everyone loves – pat it completely dry with paper towels and let it sit for a few minutes before cooking.

Overcrowding the Brussels sprouts in the pan will steam them instead of getting them nice and caramelized, so make sure they’re in a single layer with some space between each one.

When making the teriyaki sauce, don’t skip mixing the corn starch separately first – adding it directly to the sauce can create lumps that won’t dissolve.

Finally, resist the urge to flip the salmon too early; let it cook undisturbed for at least 4-5 minutes on the skin side so it releases naturally from the pan and develops that golden, crispy exterior you’re after.

What to Serve With Salmon Rice Bowl?

This salmon rice bowl is pretty filling on its own, but I love adding a few extras to make it feel like a complete meal. A simple miso soup on the side is perfect for sipping between bites, or you could go with some edamame sprinkled with sea salt as a light starter. If you’re really hungry, some crispy vegetable spring rolls or gyoza dumplings make great additions without being too heavy. For drinks, green tea or a cold glass of sake pairs nicely with all those Asian-inspired flavors in the bowl.

Storage Instructions

Store: Keep your salmon rice bowl components in separate airtight containers in the fridge for up to 3 days. The salmon and Brussels sprouts stay freshest when stored apart from the rice, and add the fresh cucumber right before eating to keep it crisp.

Freeze: The cooked salmon and Brussels sprouts can be frozen in individual portions for up to 2 months, but I’d recommend making fresh rice when you’re ready to eat. The texture of rice doesn’t always hold up well in the freezer, and it only takes about 20 minutes to make a fresh batch.

Serve: Reheat the salmon and Brussels sprouts gently in the microwave or on the stovetop over medium-low heat to avoid drying out the fish. Warm up your rice separately with a splash of water or broth to bring back its fluffy texture, then assemble your bowl with fresh cucumber and toppings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 45-55 g
• Fat: 70-80 g
• Carbohydrates: 120-140 g

Ingredients

For the teriyaki sauce:

• 1/2 cup soy sauce
• 5 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp corn starch

For the rice:

• 1 cup rice
• 2 1/2 cups broth
• salt to taste

For the salmon:

• 10.6 oz salmon
• 3 tbsp sesame oil

For the vegetables:

• 8.8 oz Brussels sprouts
• 3 tbsp olive oil
• 1 cucumber
• salt to taste

For serving:

• 1 lime
• 1 tbsp sesame seeds
• chili flakes to taste

Step 1: Prepare Mise en Place and Start the Rice

• 1 cup rice
• 2 1/2 cups broth
• salt to taste
• 10.6 oz salmon
• 8.8 oz Brussels sprouts
• 1 cucumber
• 1 lime

Begin by rinsing the rice under cold water until the water runs clear, then combine it with the broth and a pinch of salt in a pot.

Bring to a boil, then reduce heat to low, cover, and let simmer for about 18-20 minutes until the rice is tender and liquid is absorbed.

While the rice cooks, prepare your vegetables: wash and peel the salmon, removing any scales with the back of a knife; wash the Brussels sprouts and trim them, cutting larger ones in half so they’re roughly equal in size; wash the cucumber and slice it into rounds or half-moons; cut the lime into wedges.

Set everything aside on a clean workspace—this prep work while rice cooks saves time later.

Step 2: Build the Teriyaki Sauce

• 1/2 cup soy sauce
• 5 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp corn starch

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, garlic powder, and ground ginger until well combined.

In a separate small bowl, mix the corn starch with 2 tablespoons of the sauce mixture until you have a smooth slurry with no lumps.

Pour this slurry back into the main sauce bowl and stir until completely incorporated—this will thicken the sauce beautifully during cooking.

Set the teriyaki sauce aside; you’ll use it in two phases: first to coat the salmon before cooking, then again for the final glaze.

Step 3: Roast the Brussels Sprouts Until Caramelized

• 3 tbsp olive oil
• 8.8 oz Brussels sprouts
• salt to taste

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Add the prepared Brussels sprouts in a single layer and cook without stirring for 4-5 minutes until they develop a golden-brown crust on one side—don’t move them around, as this caramelization builds deep flavor.

Once browned, add the broth, cover the pan, and steam for about 10 minutes until they’re tender.

Uncover, increase the heat to medium-high, and cook for another 2-3 minutes, stirring occasionally, until the liquid reduces and the Brussels sprouts get a second round of browning.

Season with salt to taste and set aside.

I like to let them get really caramelized on both sides because that nutty, charred flavor really complements the sweet teriyaki.

Step 4: Sear and Glaze the Salmon

• 3 tbsp sesame oil
• 10.6 oz salmon
• teriyaki sauce mixture from Step 2

While the Brussels sprouts finish cooking, heat the sesame oil in another large skillet over medium-high heat until it’s very hot and shimmering.

Pat the salmon dry with paper towels to remove excess moisture, then place it skin-side down in the hot oil.

Let it cook undisturbed for 3-4 minutes until the skin becomes golden and crispy—you’ll hear it sizzle, which means it’s developing flavor.

Flip the salmon and sear for 2 minutes on the flesh side.

Pour about half of the teriyaki sauce from Step 2 over the salmon, reduce heat to medium, and continue cooking for 4-5 minutes, tilting the pan occasionally so the sauce coats the fish as it reduces and thickens.

The salmon should flake easily with a fork when done.

I always let the sauce reduce down until it’s glossy and coats the back of a spoon—that’s when you know it’s perfectly caramelized.

Step 5: Assemble and Finish the Bowls

• cooked rice from Step 1
• roasted Brussels sprouts from Step 3
• sliced cucumber from Step 1
• glazed salmon from Step 4
• remaining teriyaki sauce from Step 2
• 1 lime
• 3 tbsp sesame oil
• 1 tbsp sesame seeds
• chili flakes to taste

Divide the cooked rice from Step 1 between serving bowls, creating a base layer.

Arrange the caramelized Brussels sprouts from Step 3 on one side of each bowl and the sliced cucumber on the other.

Carefully place the glazed salmon from Step 4 on top of or next to the rice.

Drizzle the remaining teriyaki sauce over the salmon and rice.

Squeeze fresh lime juice over the top, then drizzle a light coating of sesame oil over the cucumber slices.

Finish with a generous sprinkle of sesame seeds and a pinch of chili flakes for a subtle heat that balances the sweet and savory elements.

Serve immediately while everything is still warm.

Simple Salmon Rice Bowl with Brussel Sprouts

Delicious Simple Salmon Rice Bowl with Brussel Sprouts recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 2 servings

Calories 1450 kcal

Ingredients

  

For the teriyaki sauce::

• 1/2 cup soy sauce
• 5 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp corn starch

For the rice::

• 1 cup rice
• 2 1/2 cups broth
• salt to taste

For the salmon::

• 10.6 oz salmon
• 3 tbsp sesame oil

For the vegetables::

• 8.8 oz Brussels sprouts
• 3 tbsp olive oil
• 1 cucumber
• salt to taste

For serving::

• 1 lime
• 1 tbsp sesame seeds
• chili flakes to taste

Instructions

 

• Begin by rinsing the rice under cold water until the water runs clear, then combine it with the broth and a pinch of salt in a pot. Bring to a boil, then reduce heat to low, cover, and let simmer for about 18-20 minutes until the rice is tender and liquid is absorbed. While the rice cooks, prepare your vegetables: wash and peel the salmon, removing any scales with the back of a knife; wash the Brussels sprouts and trim them, cutting larger ones in half so they're roughly equal in size; wash the cucumber and slice it into rounds or half-moons; cut the lime into wedges. Set everything aside on a clean workspace—this prep work while rice cooks saves time later.
• In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, garlic powder, and ground ginger until well combined. In a separate small bowl, mix the corn starch with 2 tablespoons of the sauce mixture until you have a smooth slurry with no lumps. Pour this slurry back into the main sauce bowl and stir until completely incorporated—this will thicken the sauce beautifully during cooking. Set the teriyaki sauce aside; you'll use it in two phases: first to coat the salmon before cooking, then again for the final glaze.
• Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the prepared Brussels sprouts in a single layer and cook without stirring for 4-5 minutes until they develop a golden-brown crust on one side—don't move them around, as this caramelization builds deep flavor. Once browned, add the broth, cover the pan, and steam for about 10 minutes until they're tender. Uncover, increase the heat to medium-high, and cook for another 2-3 minutes, stirring occasionally, until the liquid reduces and the Brussels sprouts get a second round of browning. Season with salt to taste and set aside. I like to let them get really caramelized on both sides because that nutty, charred flavor really complements the sweet teriyaki.
• While the Brussels sprouts finish cooking, heat the sesame oil in another large skillet over medium-high heat until it's very hot and shimmering. Pat the salmon dry with paper towels to remove excess moisture, then place it skin-side down in the hot oil. Let it cook undisturbed for 3-4 minutes until the skin becomes golden and crispy—you'll hear it sizzle, which means it's developing flavor. Flip the salmon and sear for 2 minutes on the flesh side. Pour about half of the teriyaki sauce from Step 2 over the salmon, reduce heat to medium, and continue cooking for 4-5 minutes, tilting the pan occasionally so the sauce coats the fish as it reduces and thickens. The salmon should flake easily with a fork when done. I always let the sauce reduce down until it's glossy and coats the back of a spoon—that's when you know it's perfectly caramelized.
• Divide the cooked rice from Step 1 between serving bowls, creating a base layer. Arrange the caramelized Brussels sprouts from Step 3 on one side of each bowl and the sliced cucumber on the other. Carefully place the glazed salmon from Step 4 on top of or next to the rice. Drizzle the remaining teriyaki sauce over the salmon and rice. Squeeze fresh lime juice over the top, then drizzle a light coating of sesame oil over the cucumber slices. Finish with a generous sprinkle of sesame seeds and a pinch of chili flakes for a subtle heat that balances the sweet and savory elements. Serve immediately while everything is still warm.